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All Journal Jurnal Sains dan Kesehatan
Vika Ayu Devianti
Program Studi DIII Farmasi, Akademi Farmasi Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology

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Pengaruh Pasteurisasi Terhadap Kandungan Vitamin C pada Aneka Kombucha Buah Tinggi Vitamin C: The Effect of Pasteurization on Vitamin C Level of Various Kombucha Fruits Lailatus Sa'diyah; Vika Ayu Devianti
Jurnal Sains dan Kesehatan (J. Sains Kes.) Vol. 4 No. 3 (2022): Jurnal Sains dan Kesehatan (J. Sains Kes.)
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.768 KB) | DOI: 10.25026/jsk.v4i3.1044

Abstract

Kombucha is a fermented tea by bacteria and fungi called SCOBY for 7-14 days. The presence of microorganism in kombucha after fermentation process leads to additional fermentation. The longer preservation time, the more acid kombucha. The more acid kombucha affects the level of vitamin C. So, it is important to heat kombucha to reduce the number of microbes (pasteurization). The aim of this study is to know the effect of pasteurization on vitamin C level in various kinds of kombucha. After 7 days of kombucha fermentation, the kombucha heated for 15 minutes in 80oC then, the vitamin C level of kombucha measured with Spectro photometer UV-Vis in ? 265 wavelenght. The result shows that pasteurization (80oC) in 15 minutes does effects the vitamin c level of various kinds of kombucha. It decreased the level of vitamin C of kombucha before heating.
Co-Authors Lailatus Sa'diyah