Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda

Lestari, Kinanti Ayu Puji; Sa’diyah, Lailatus

doi:10.53342/pharmasci.v5i1.158

Cited by 5 publications

(4 citation statements)

References 7 publications

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“…Asam organik yang dihasilkan dari metabolisme Bakteri Jamur kombucha serta kandungan senyawa fenolik yang dibawa oleh bahan dasar memperkuat sifat antimikroba dalam sediaan ini [17]. Mekanisme hambatan dilakukan dengan cara mengganggu komponen peptidoglikan pada sel mikroba, sehingga lapisan dinding sel tidak terbentuk utuh dan menyebabkan kematian sel [18].…”

Section: Gambar 2 Hasil Uji Antimikroba Kombucha Kulit Apel Manalagi ...unclassified

Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

Oktafiani,

Lestari

2024

Pharmasci

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The chemical preservatives in food products cause health problems, so natural preservatives are safer for health to prevent damage to food products. Modification studies on the use of kombucha-based ingredients with manalagi apple peels have been little reported by other studies. Kombucha fermentation, which produces acetic acid, can inhibit microbial growth in fish meat. The polyphenol and flavonoid content of manage apple peel can be used as antibacterial and antifungal. This study aimed to determine the ability of manalagi apple peel kombucha to inhibit the growth of indigenous bacteria and fungi in fresh dori and catfish. The samples used in this research were Manalagi apple peel kombucha with code KAM14 with a fermentation time of 14 days and KAM21 with a fermentation time of 21 days, which were made in test concentrations of 50%, 75%, and 100% which were tested in duplicate. The samples were then tested in vitro for indigenous microbes in fresh fish meat (Clarias sp. dan Zeus sp.). The results of this study were that the KAM14 sample did not show inhibition ability. In contrast, the KAM21 sample inhibited the growth of indigenous bacteria and fungi in both types of fish. The highest inhibition value of indigenous dori bacteria was at a 100% concentration of 5,35 mm. The highest inhibition value for indigenous dori fungi was also seen at a 100% concentration of 3,9 mm. The highest inhibition value of indigenous catfish bacteria was at a 100% concentration of 5,1 mm. The highest inhibition value for indigenous catfish fungi was also seen at a 100% concentration of 3,55 mm.

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Section: Gambar 2 Hasil Uji Antimikroba Kombucha Kulit Apel Manalagi ...unclassified

Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

Oktafiani,

Lestari

2024

Pharmasci

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“…Berbeda dengan nata, kombucha menggunakan starter Acetobacter xylinum yang bersimbiosis atau berkonsorsium dengan jenis mikroba lainnya seperti Saccharomyces cerevisiae dan jenis khamir lainnya. Kombucha umumnya dibuat dari bahan teh [6] namun penelitian mengenai bahan dasar pengganti teh mulai banyak dilakukan [7] [8]. Banyaknya penelitian mengenai inovasi produk probiotik seharusnya diikuti dengan survey mengenai daya terima masyarakat mengenai produk yang dibuat dan diteliti.…”

Section: Pendahuluanunclassified

Comparison and Evaluation of Fermentation Results of Probiotic Products by Acenobacter xylinum

Lestari¹,

Yuliarni²,

Sa’diyah³

et al. 2023

Pharmasci

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products with Acetobacter xylinum starter included Nata and Kombucha. The large number of studies on probiotic product innovation should be followed by a survey on public acceptance of the products. This research aim to compare of the yield of probiotic products after fermentation process which was evaluated from a physical perspective, pH and public acceptance. This research is an experimental study to compared the fermented results of two types of probiotic products, nata and kombucha which are differentiated based on their raw ingredients. The nata products sample which had the largest thickness and weight of cellulose biofilm was NDC, while the kombucha products sample which had the largest thickness and weight of cellulose biofilm was KGF. pH of all samples, both nata and kombucha, decreased during the fermentation process. The samples of nata products that were most accepted by the panelists were NDC and NDM in terms of color, smell and taste. The samples of kombucha products that were most accepted by the panelists were KAF and KMF in terms of color, smell and taste.

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“…Selain itu, minuman teh kombucha juga mengandung vitamin B1, B2, B6, B12, asam folat dan vitamin C, selain beberapa asam amino essensial, dan berbagai enzim penting. Asam laktat, asam asetat, asam glukoronat, asam usnat, asam sitrat, asam oksalat, asam malat, asam glukonat, asam butirat, asam nukleat, asam kondroitin sulfat, dan asam hyaluronat merupakan kelompok asam yang terkandung dalam minuman teh kombucha (Lestari dan Lailatus, 2020). Selama ini, teh kombucha terbuat dari bahan baku berbagai jenis daun-daunan dan buah-buahan.…”

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Analisis Sifat Fisik dan Nilai pH Teh Kombucha Rumput Laut Eucheuma cottonii

Rachmawati,

M. S.,

Adharani

et al. 2023

BIOSENSE

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Eucheuma cottonii juga memiliki manfaat bagi kesehatan sebagai antioksidan, anti peradangan, anti diabetes dan anti kanker. Kelimpahan hasil laut pada rumput laut Eucheuma cottonii juga melimpah diperairan Indonesia. Dengan adanya hal tersebut, Eucheuma cottonii dapat dimanfaatkan sebagai teh kombucha. Penelitian ini bertujuan untuk mengetahui bahwa perbedaan pemberian gula dapat mempengaruhi sifat fisik dan nilai pH teh kombucha rumput laut Eucheuma cottonii. Metode yang digunakan metode eksperimental kuantitatif dengan perbedaan pemberian gula 9%, 10%, 11% dan 12% pada teh kombucha rumput laut Eucheuma cottonii. Hasil penelitian yang didapatkan pada warna teh kombucha yang awalnya kuning bening menjadi kuning pucat pada semua perlakuan. Pada hasil ketebalan nata tertinggi pada perlakuan D (12%) sebesar 0,37 cm. Pada hasil berat nata tertinggi pada perlakuan D (12%) sebesar 54,67 gram. Pada hasil pH terendah didapatkan pada perlakuan D (12%) dengan nilai 2,89. Berdasarkan hal tersebut dapat disimpulkan bahwa pemberian konsentrasi gula mempengaruhi sifat fisik dan nilai pH teh rumput laut Eucheuma cottonii.

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Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda

Cited by 5 publications

References 7 publications

Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

Comparison and Evaluation of Fermentation Results of Probiotic Products by Acenobacter xylinum

Analisis Sifat Fisik dan Nilai pH Teh Kombucha Rumput Laut Eucheuma cottonii

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