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All Journal SAINSMAT bionature BIOEDUSCIENCE PeTeKa Jurnal Ilmiah Farmako Bahari SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam
Azrini Khaerah
Department Of Biology Education, Muhammadiyah University Of Bulukumba, Bulukumba 92511, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Health Professions Immunology & microbiology Medicine & Pharmacology Physics Public Health Veterinary

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Perbandingan Total Mikroba Kombucha dengan Variasi Jenis Teh dan Lama Fermentasi Azrini Khaerah; Halijah Halijah; Nurhilmi Nawir
bionature Vol 21, No 2 (2020): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v21i2.16537

Abstract

Abstract. Kombucha is a fermented beverage made from tea and sugar. This fermentation is a work of bacteria and yeast consorsia that make a powerful symbiosis cooperation resulting kombucha with quality chemically increased. This kombucha is a healthful beverage for its consumer. Fermentation process can change the tea phisically, such as its taste, colour and flavor. During the fermentation period, the total cell of bacteria and yeast also change. In this research, kombucha is made from 4 different tea, such as black tea, green tea, oolong tea and white tea. As a result, found that the tea as a substrate and also the fermentation period affect the total of colony and cell of bacteria and yeast. In white tea and black tea kombucha perform decreased of total cell bacteria and yeast by the fermentation period, while in green tea and oolong tea kombucha increased. Keywords. kombucha, fermentation, total microbes, SCOBY, haemacytometer
Co-Authors A. Ardianto Andi Nur Fitriani Abubakar Andi Yurni Ulfa Ardianto Ardianto H. Halijah Halijah Halijah Nurhilmi Nawir