Changes in chemichal characteristics of kombucha from various cultivars of snake fruit during fermentation

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Zubaidah, E.^1 ; Ifadah, R.A.^1 ; Afgani, C.A.^1

Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Anti-oxidant activities;    Block designs;    Chemical characteristic;    Index tests;    Total phenols;    Total soluble solids;    Total sugars;    Various cultivars;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012098/pdf
DOI  :  10.1088/1755-1315/230/1/012098

来源: IOP

【 摘 要 】

Kombucha snake fruit is a beverage of sugared snake fruit juice with a kombucha consortium called SCOBY (Symbiotic Culture of Bacteria and Yeast). This research was aimed to know the changes of chemical characteristics of kombucha from various cultivars of snake fruit during fermentation. This research used Randomized Block Design with 1 factor (salak Suwaru, salak Madura, salak Pondoh and salak Bali) and three replication. The data obtained were statistically evaluated by ANOVA test (Analysis of Variance) and continued by Fisher test to determine level of significant difference. The Effectiveness Index Test was used to select the best treatment. The results demonstrated that there were changes in the chemical characteristics of a decrease in pH, total sugar, and total soluble solids, as well as an increase in total acidity, total phenol and antioxidant activity significantly during fermentation. The best treatment was obtained on kombuchaof salak Suwaru cultivars with total acidity 1.64%, pH 3.22, total sugar 7.76%, total soluble solids 12.88 °Brix, total phenol 535.59 mg/L GAE and antioxidant activity 88.18%.