CD Skripsi

Karakteristik Teh Kombucha Daun Salam Dan Rosela Dengan Penambahan Lactobacillus Plantarum 1 Rn2-53 Pada Beberapa Waktu Fermentasi

---

ABSTRACT
Kombucha tea is a fermented tea drink that is low in alcohol, has a sour and slightly sweet flavour. Bay leaves and roselle are ingredients that can be used to make kombucha tea because they contain high flavonoids. Roselle contains anthocyanin and organic acids that can affect the characteristics of kombucha tea. Kombucha tea is fermented by a starter called SCOBY and probiotics, such as Lactobacillus plantarum, can be added to increase its functional value. This study aimed to determine the best fermentation time for the characteristics of kombucha tea produced. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The treatments in this research were fermentation time (2, 4, 6, and 8 days). Data obtained from the observations were statistically analyzed using analysis of variance (ANOVA) on IBM SPSS software version 25 and continued with Duncan's multiple range test (DMRT) at the 5% level. The results showed that different fermentation times significantly affected on the value of total lactic acid, alcohol content, pH, antioxidant activity, total LAB, descriptive taste, and hedonic sensory, but no significantly affected on descriptive and hedonic color and descriptive aroma. The selected treatment of bay leaf and rosella kombucha tea was L1 treatment (fermentation time of 2 days) that met the quality standards of Ministry of Agriculture, Livestock and Supply (MAPA) (2019) with a total lactic acid value of 0.36%, alcohol content of 0.71%, pH 2.78, antioxidant activity IC50 46.91 ppm, and total LAB 9.21 log CFU/ml. Descriptive sensory characteristics were pink in color, distinctive fermentation aroma, and sour taste, and hedonic sensory assessment of color was preferred by panelists, while aroma, taste, and overall assessment were somewhat preferred by panelists.
Keywords: bay leaf, fermentation time, kombucha tea, Lactobacillus plantarum,
rosella

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2006114407

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2024

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2006114407

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar