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Pengaruh lama fermentasi terhadap aktivitas antioksidan minuman fermentasi kombucha lengkuas merah (Alpinia purpurata)

AGROMIX

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Title Pengaruh lama fermentasi terhadap aktivitas antioksidan minuman fermentasi kombucha lengkuas merah (Alpinia purpurata)
 
Creator Hapsari, Martina
Rizkiprilisa, Windy
Sari, Agnes
 
Subject Antioksidan
kombucha
lama fermentasi
lengkuas merah
 
Description Fermentation is one way to increase bioactive compounds in various food products. Kombucha is a beverage product from traditional fermentation which involves fermenting sugar dissolved in tea with symbiotic culture of bacteria and yeast (SCOBY). Kombucha is usually made from a tea solution and not many use spices to make kombucha. In this study, red galangal kombucha will be made. The method used was Completely Randomized Design (CRD) with a variation of fermentation time (0, 2, 4, 6, 8 10) days. Parameters to be analyzed are pH, total phenol, and antioxidant activity. The results obtained are that the length of fermentation affects pH, total phenolic and antioxidant activity of red galangal kombucha drink. The pH of the red galangal kombucha drink decreased along with the length of fermentation. The most optimal total phenolic and antioxidant activity obtained at 8 days of fermentation were 854.64±0.07 gGAE/ml and 89.75±0.06%.
 
 
Publisher Fakultas Pertanian Universitas Yudharta Pasuruan
 
Date 2021-09-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/2647
10.35891/agx.v12i2.2647
 
Source 2599-3003
2085-241X
10.35891/agx.v12i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/2647/1957
 
Rights Copyright (c) 2021 Martina hapsari, Windy Rizkiprilisa, Agnes Sari
https://creativecommons.org/licenses/by/4.0