Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea

Parwiyanti, Parwiyanti and Malahayati, Nura (2024) Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. Coffee Science. ISSN 1984-3909

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Abstract

Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional drink made of fermenting tea and sugar with using symbiotic culture of bacteria and yeast (SCOBY) as starter. The addition of cascara and combination with green tea could potentially improve nutritional values on kombucha. This study aimed to evaluate the chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. This study used Completely Randomized Design with one treatment factor namely combination of robusta cascara and green tea (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). The treatment repeated three times. The parameters observed were total polyphenol content, total titrated acid, total dissolved solid, pH, and total lactic acid bacteria. The result showed that combination of robusta cascara and green tea had significant effects on all parameters. The increased of green tea proportion in treatments could increase content of total titrated acid from 0.0032% (kombucha with 100% robusta cascara) to 0.0048% (kombucha with 100% green tea) whereas total dissolved solid from 10.0667% Brix to 9.1333% Brix and pH values from 3.6000 to 3.4667 slightly decreased in kombucha. The higher polyphenol content in the raw material the higher total polyphenol obtained in kombucha reflected on 100% green tea kombucha with 0.2245 mg GAE/mL. Total lactic acid bacteria of kombucha obtained at 3.3760 log CFU/mL to 4.3917 log CFU/mL. Key words: Coffee peel; Fermentation; Total Poliphenol; Total Lactic Acid Bacteria.

Item Type:	Article
Subjects:	#3 Repository of Lecturer Academic Credit Systems (TPAK) > Articles Access for TPAK (Not Open Sources) #3 Repository of Lecturer Academic Credit Systems (TPAK) > Corresponding Author
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Parwiyanti Parwiyanti
Date Deposited:	23 Jul 2024 07:38
Last Modified:	23 Jul 2024 07:38
URI:	http://repository.unsri.ac.id/id/eprint/152110

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