CD Skripsi

Lama Waktu Fermentasi Terhadap Sifat Fisiko˗kimia Teh Kombucha Dari Daun Kelor

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ABSTRACT Moringa leaves contain phytochemicals such as flavonoids, tannins and terpenoids which are natural sources of antioxidants. This content is commonly found in tea leaves, so that moringa leaves can be used as a substitute for tea. Kombucha tea is a traditional-healthy drink from black tea which is fermented by symbiotic culture of bacteria and yeast/scoby. Kombucha drinks have high antioxidant activity when compared to drinks that have not been made kombucha. This study aims to determine the optimal length of fermentation time for the physicochemical properties of kombucha tea produced from Moringa leaf. The study used a completely randomized design with five treatments and 4 replications. In this study, kombucha tea was made with variations in the length of fermentation, time namely L1 (6 days fermentation), L2 (7 days fermentation), L3 (8 days fermentation), L4 (9 days fermentation) and L5 (fermentation time 10 days). The parameters observed included the degree of acidity (pH), vitamin C, antioxidant activity and overall hedonic test. The treatment chosen was L1 (6 days fermentation time) with a value of 3.29 degrees of acidity, 17,93 mg/100ml of vitamin C, antioxidant activity with an IC50 value of 1.25 g/ml and an overall hedonic test of 2.75 (somewhat like ).
Keywords: fermentation time, kombucha tea, moringa leaf

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

18061224853

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

18061224853

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 INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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