| dc.description.abstract | Kombucha tea is a traditional fermented beverage product of tea and
sugar solution using kombucha starter culture (Acetobacter xylinum and some
types of yeast such as Saccharomyces cerevisiae) after fermented for 7-12 days.
This research was conducted using completely randomized design with two
factors i. e, the addition of sugar (G) (6%, 8%, 10%, 12%) and the addition of
starter (S): (2%, 4% , 6%, 8%). Parameters analyzed were total acid (%), value
of pH, total solube solid (oBrix), vitamin C (mg/100 g of material), total
microbial (CFU/ml), organoleptic value of color, flavor, and taste.
The results showed that the interaction between addition of sugar and
starter had a highly significant effect (P<0,01) on total acid (%). The increasing
addition of sugar increased the total acid, total soluble solid,vitamin C, total
microbial,and hedonic value of taste but decreased the value of pH, and hedonic
value of color. The increasing addition of starter increased the total acid,vitamin
C, and total microbial, but decreased the value of pH, total soluble solid, hedonic
value of color, flavor, and taste. The addition of 12% sugar and 2% starter
produced the best kombucha drink from gambir leaf tea | en_US |
