Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha

Nur, Yulia M; Indrayati, Sri; Periadnadi, Periadnadi; Nurmiati, Nurmiati

doi:10.25077/jbioua.6.1.55-62.2018

Cited by 3 publications

(3 citation statements)

References 1 publication

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“…Carbon was used for energy source and mycelium growth. According to the research conducted by [15], the decreasing sugar was also followed by the increasing mycelium biomass.…”

Section: Figure 2 Histogram Of Mycelial Biomass Of Streptomyces Sp Sa404 On Various Types Of Medium and Incubation Timesmentioning

confidence: 99%

Optimization of Medium and Incubation Time in the Production of Antibacterial Compounds by Streptomyces sp. SA404

Larasati¹,

Ryandini²,

Oedjijono³

et al. 2021

Advances in Biological Sciences Research

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Streptomyces sp. SA404 was isolated from the mangrove rhizosphere in Segara Anakan Cilacap known for its production of antibacterial compounds. The production of antibacterial compounds might be influenced by nutrients (C and N sources) and incubation time. The aims of this study were to know the medium compositions (A: glucose 0.5%, starch 1%, yeast extract 0.2%; B: glucose 0.5%, starch 1%, sodium nitrate 0.2%; C: oatmeal 1%, yeast extract 0.2%; and D: oatmeal 1%, sodium nitrate 0.2%), with incubation times of (7, 14, and 21 days) and their interactions in producing the crude extract of antibacterial compounds. The main parameter was the crude extract weight, with the supporting parameters of glucose concentration, biomass dry weight, filtrate pH, filtrate inhibitory zone diameter, and extract inhibitory zone diameter. The result showed that the medium compositions and incubation times affected the produced crude extract and other supporting parameters. The highest crude extract weight productions were respectively shown by medium A (0.802 mg) with 21 days incubation time (0.640 mg), yet no interaction between them. Antibacterial compounds synthesis with 21 days incubation time and the use of inorganic nitr ogen further supports the formation of antibacterial compounds.

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“…Carbon was used for energy source and mycelium growth. According to the research conducted by [15], the decreasing sugar was also followed by the increasing mycelium biomass.…”

Section: Figure 2 Histogram Of Mycelial Biomass Of Streptomyces Sp Sa404 On Various Types Of Medium and Incubation Timesmentioning

confidence: 99%

Optimization of Medium and Incubation Time in the Production of Antibacterial Compounds by Streptomyces sp. SA404

Larasati¹,

Ryandini²,

Oedjijono³

et al. 2021

Advances in Biological Sciences Research

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“…Senyawa lain yang berperan dalam pembentukan warna kombucha cascara adalah kandungan tanin yang memberikan warna kuning kegelapan (Mawardi et al, 2016;Lisan, 2015 bakan substrat menjadi asam-asam organik lebih rendah dan berakibat pada lambannya penurunan nilai pH. Menurut Nur et al (2018), apabila kandungan senyawa bioaktif tinggi maka dapat memperlambat pertumbuhan mikroba. Semakin banyak penambahan cascara menyebabkan kandungan senyawa bioaktif seperti senyawa fenolik dan tanin semakin tinggi (Velićanski et al, 2014), sedangkan senyawa fenolik dan tanin memiliki efek sebagai antimikroba (Simanjuntak dan Mutiara, 2016;Ngajow et al, 2013).…”

Section: Nilai Warna (L a B) Kombucha Cascaraunclassified

Karakteristik Fisikokimia Dan Sensori Kombucha Cascara (Kulit Kopi Ranum)

Nurhayati

Yuwanti

Urbahillah

2020

jtip

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Komb ucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symb iotic culture of b acteria and yeast (SCOBY) containing. Acetob acter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried coffee (cascara) can b e harnessed into b everages like tea steeping. This research aims to ferment cascara tea b y SCOBY and characterize the cascara komb ucha. These research use two factors i.e. cascara concentrations (1 and 2% b /v) and fermentation periods (4, 8, 12, and 16 days). Sugar was dissolved into water and b oilled, added with the cascara while stirring for ab out 5 minutes, filtered and cooled to 40°C, and then fermented in glass jars with faucets indoor without exposure to direct sunlight for 4, 8, 12, and 16 days. The results showed that concentration of cascara and fermentation time affected the characteristics of cascara kombucha. The effectiveness tests showed that cascara komb ucha made from 1% b /v cascara fermented for 8 days resulted in the b est and most preferred komb ucha. The komb ucha characteristics include dissolved solid content of 11.25°Brix, specific gravity of 1.01 g/mL, viscosity of 0.9 cP, b rightness (L) 42.0, reddish color (a) 15.1, yellowish color (b) 28.88, pH 3.43, total acid of 0.29, phenolic of 9.9 mg GAE/mL. The komb ucha flavor was slightly acidic, murky in color, with slight b itter taste.

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“…Pengujian kambucha meliputi derajat keasaman/pH (AOAC, 1995), kadar gula total (Nur et al, 2018), aktivitas antioksidan (Sukmawati et al, 2013), total fenol dengan satuan mg GAE per mL sampel (Sukmawati et al, 2013), dan uji sensori meliputi atribut rasa, aroma, dan warna oleh 31 panelis semi terlatih. Kambucha dilanjutkan uji sensori jika memiliki nilai pH 4,5-3,7.…”

unclassified

Karakteristik Kimiawi dan Organoleptik Kombucha Benalu Teh (Scurulla atropurpurea) dan Teh Hijau (Camellia sinensis)

Santika,

Pertiwi,

Puspasari

2024

karimahtauhid

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Minuman probiotik kambucha umumnya dibuat dari teh. Terdapat beragam jenis teh, baik dari proses pembuatannya maupun bahan bakunya. Komposisi kimia di dalam tiap jenis teh berbeda sehingga dapat menghasilkan kambucha yang berbeda juga selama proses fermentasi. Penelitian ini bertujuan mempelajari karakteristik kimiawi dan organoleptik kambucha dari jenis teh dan lama fermentasi yang berbeda. Pada penelitian ini, jenis teh yang digunakan adalah 100% benalu teh, campuran 50% benalu teh 50% teh hijau, dan 100% teh hijau; lama fermentasi adalah 5 hari dan 10 hari; ulangan 4 kali; analisis yang dilakukan meliputi kadar gula total, nilai pH, aktivitas antioksidan, total fenol, dan uji hedonik. Lama fermentasi menurunkan kadar gula total, pH, meningkatkan aktivitas antioksidan dan kadar total fenol dalam kambucha. Jenis teh berpengaruh terhadap kadar gula total, pH, aktivitas antioksidan dan kadar total fenol pada kambucha. Benalu teh menghasilkan kambucha dengan kadar gula total lebih tinggi, pH lebih rendah, aktivitas antioksidan lebih rendah, kadar total fenol lebih rendah dibandingkan kambucha dari teh hijau. Kambucha dari 100% teh hijau lebih disukai daripada kambucha dari 100% benalu teh maupun campuran benalu teh dan teh hijau. Kambucha paling disukai memiliki kadar gula total 9,50°Brix, pH 4,89, kadar total fenol 39,82 mg GAE/100 mL, aktivitas antioksidan 87,20 % Inhibisi.

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Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha

Cited by 3 publications

References 1 publication

Optimization of Medium and Incubation Time in the Production of Antibacterial Compounds by Streptomyces sp. SA404

Optimization of Medium and Incubation Time in the Production of Antibacterial Compounds by Streptomyces sp. SA404

Karakteristik Fisikokimia Dan Sensori Kombucha Cascara (Kulit Kopi Ranum)

Karakteristik Kimiawi dan Organoleptik Kombucha Benalu Teh (Scurulla atropurpurea) dan Teh Hijau (Camellia sinensis)

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