bionature
Vol 21, No 2 (2020): Oktober

Perbandingan Total Mikroba Kombucha dengan Variasi Jenis Teh dan Lama Fermentasi

Azrini Khaerah (Universitas Muhammadiyah Bulukumba)
Halijah Halijah (Universitas Muhammadiyah Bulukumba)
Nurhilmi Nawir (Universitas Muhammadiyah Bulukumba)

Article Info

Publish Date
10 Dec 2020

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

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Journal Info
bionature
Website

Abbrev

bionature

Publisher

Universitas Negeri Makassar

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

Description

BIONATURE adalah jurnal yang berisi tulisan yang diangkat dari hasil penelitian, gagasan konseptual, kajian dan aplikasi teori di bidang biologi. Diterbitkan dua kali setahun pada bulan april dan oktober oleh Jurusan Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri ...