CD Skripsi

Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuatan Minuman Teh Kombucha

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Functional beverages are fresh or processed products that are beneficial for health and reduce the risk of disease for consumers. One of the functional beverages is kombucha tea. Red dragon fruit rind can be processed into functional beverage namely herbal tea. The purpose of this research was to know the fermentation time and best quality of tea kombucha from the dragon fruit. Research carried out experimentally by using a Complete Randomized Design (CRD) which consists of five treatments and four replicates. The observed parameters of kombucha tea were degree of acidity (pH), antioxidant activity, levels of sucrose, and assessment of descriptive (color, flavor, taste) and hedonic. The data obtained were tested statistically by using an analysis of variance, and continued with DNMRT test the 5% level. The results showed that the variety of fermentation time of the tea kombucha significantly affected by pH, sucrose levels, antioxidant activity, color, flavor, aroma, and an overall assessment. The best treatment in this study was the treatment of F1 (6 days) with 3.55 of pH, 5.44 μ g/ml of antioxidant activity, and 1.45% of levels sucrose, while hedonic sensory assessment of kombucha tea beverage was like by panelist with a red color, with a distinctive aroma of fermentation, and sour taste.
Keywords: Functional beverages, red dragon rind, kombucha tea

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0009)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0009)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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