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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
AAGN. Anom Jambe
Jurusan Ilmu dan Teknogi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH JENIS TEH TERHADAP KARAKTERISTIK TEH KOMBUCHA Ketut Ita Purnami; AAGN. Anom Jambe; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.432 KB) | DOI: 10.24843/itepa.2018.v07.i02.p01

Abstract

This study aims to know the influence of tea type on the characteristics of kombucha tea and determine the kind of tea that can produce kombucha tea with the best characteristics. This study used Completely Randomized Design (CRD) with the treatment of four types of tea were white tea, green tea, black tea and mixed tea (white tea, green tea and black tea). Each treatment was repeated four times to obtain 16 experimental units. The result of research showed that the best kombucha tea was white tea with characteristics: antioxidant capacity 807.86 ppm GAEAC, total acid 3.58%, pH 4.14, total dissolved solids 10.000Brix, and total sugar 2.08 mg/100g, color (hedonic) rather like, aroma (hedonic) neutral, aroma (scores) kinda typical kombucha tea, taste (hedonic) neutral, taste (scores) tasted kombucha tea, overall acceptance rather like.
Co-Authors Ketut Ita Purnami Ni Wayan Wisaniyasa