Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Zubaidah, E.^1 ; Yurista, S.^1 ; Rahmadani, N.R.^1

Department of Food Science and Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: ANOVA (analysis of variance);    Anti-bacterial activity;    Anti-oxidant activities;    Block designs;    Friedman test;    Microbiological characteristics;    Multiple attributes;    Total phenols;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012040/pdf
DOI  :  10.1088/1755-1315/131/1/012040

来源: IOP

【 摘 要 】

Kombucha is a fermented tea beverage with the addition of kombucha starter also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data was analyzed with ANOVA (Analysis of Variance). The best treatment was selected using Multiple Attribute method. Data of hedonic test was analysed using Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 μg/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5)