Jurnal Sains dan Kesehatan
Vol. 4 No. 3 (2022): Jurnal Sains dan Kesehatan (J. Sains Kes.)

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 (Akademi Farmasi Surabaya)
Vika Ayu Devianti (Program Studi DIII Farmasi, Akademi Farmasi Surabaya)

Article Info

Publish Date
30 Jun 2022

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.

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Journal Info
Jurnal Sains dan Kesehatan
Website

Abbrev

jsk

Publisher

Universitas Mulawarman

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology

Description

Jurnal Sains dan Kesehatan (J. Sains. Kes) (e-ISSN 2407-6082, p-ISSN 2303-0267), is a national journal with ISSN and published four times a year in 2015. In 2016 the publishing frequency changed to twice a year. In 2021 the frequency increased to six times a year. Jurnal Sains dan Kesehatan is ...