PENGARUH LAMA FERMENTASI TERHADAP pH, KADAR ALKOHOL, AKTIVITAS ANTIOKSIDAN SERTA UJI HEDONIK PADA KOMBUCHA BUNGA TELANG (Clitoria ternatea)

Faizah, Rani (2020) PENGARUH LAMA FERMENTASI TERHADAP pH, KADAR ALKOHOL, AKTIVITAS ANTIOKSIDAN SERTA UJI HEDONIK PADA KOMBUCHA BUNGA TELANG (Clitoria ternatea). Skripsi thesis, Universitas Djuanda Bogor.

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Abstract

ABSTRACT RANI FAIZAH. B1710342. Effect of Fermentation Time on pH, Alcohol content, Antioxidant Activity and Hedonic Test on Kombucha Butterfly pea Flower (Clitoria ternatea). Supervised by Intan Kusumaningrum and M. Fakih Kurniawan. Kombucha is a fermented beverage made from a solution of tea and sugar with the help of SCOBY (Bacteria and Symbiotic Yeast Culture). Telang flower extract (Clitoria ternatea) which contains high enough anthocyanins and flavonoids can be used for making kombucha. The purpose of this study was to study the effect of fermentation time on pH, antioxidant activity, alcohol content and hedonic testing on selected Clitoria ternatea kombucha. The treatment in this study was the time of fermentation thas is 3, 7, 10, and 14 days. The results showed that fermentation time affected pH, alcohol content, antioxidant activity in kombucha Clitoria ternae. Kombucha which has alcohol content which is in accordance with MUI Fatwa No. DN29 / Dir / LPPOM MUI / IX / 18 (<0.5%) and pH <3.00 is fermentation 3 and 7 days. Both treatments were sensory tested using a hedonic test. The results obtained by fermentation 3 days were more about harmony with a taste score of 5.9, aroma and 4.3 color, pH 3.00, alcohol 0.063%, and antioxidant activity 58.03% inhibition. Keywords : fermentation, kombucha, butterfly pea flower

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: fermentation, kombucha, butterfly pea flower
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Pangan Halal (FIPHAL) > Teknologi Pangan
Depositing User: Mr Admin Perpustakaan
Date Deposited: 30 Mar 2022 03:38
Last Modified: 30 Mar 2022 03:38
URI: http://repository.unida.ac.id/id/eprint/1708

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