PENGARUH WAKTU FERMENTASI TERHADAP SIFAT FISIK DAN KIMIA PADA PEMBUATAN MINUMAN KOMBUCHA DARI RUMPUT LAUT Sargassum sp

PRATIWI, AYU and Elfita, Elfita and Aryawati, Riris (2011) PENGARUH WAKTU FERMENTASI TERHADAP SIFAT FISIK DAN KIMIA PADA PEMBUATAN MINUMAN KOMBUCHA DARI RUMPUT LAUT Sargassum sp. Undergraduate thesis, Sriwijaya University.

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Abstract

One of the natural health beverage that became an altemative to maintain the human body vitality is Kombucha. Kombucha is a beverage-shaped herb that produce from symbiosis between bacteria and yeast. Research on the basic ingredients of Kombucha from tea, coffee and rosella has been done but the research on Kombucha from seaweed material was never been done. In this study the authors saw the potential of using Sargassum sp seaweed as base material for making Kombucha because Sargassum sp seaweed numbers quite abundant in the sea and contain a fairly high carbohydrate as an energy source for bacteria in the fermentation process. The purpose of this study was to determine the effect of time on the physical properties (color and weight of nata/cellulose) and Chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with Sargassum sp seaweed as base material. The method that used in this research is explorative and descriptive methods. The treatment in this study is the fermentation time, there are 4 days, 8 days, 12 days and 16 days against physical and Chemical properties of the Sargassum sp Kombucha. The results from the research show that fermentation time give the effect on physical properties (color and weight of nata/cellulose) and Chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with Sargassum sp seaweed as base material. Kombucha culture can grow and perform activities in a solution of Sargassum sp seaweed algae extract, this proves that the seaweed has the potential as a Kombucha functional beverage.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentasi, Fisik, Kimia, Kombucha, Rumput laut, Sargassum sp
Subjects:	Q Science > Q Science (General) > Q1-295 General
Divisions:	08-Faculty of Mathematics and Natural Science > 54241-Marine Science (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	06 May 2025 02:29
Last Modified:	06 May 2025 02:29
URI:	http://repository.unsri.ac.id/id/eprint/171321

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