Aktivitas Antioksidan dan Organoleptik Kombucha Teh Hijau dengan Variasi Takaran dan Lama Fermentasi

Hendrawati, Diyah and , Dra. Titik Suryani, M.Sc. (2020) Aktivitas Antioksidan dan Organoleptik Kombucha Teh Hijau dengan Variasi Takaran dan Lama Fermentasi. Skripsi thesis, Universitas Muhammadiyah Surakarta.

	PDF (Naskah Publikasi) NASKAH PUBLIKASI.pdf Download (773kB)
	PDF (Halaman Depan) HALAMAN DEPAN.pdf Download (729kB)
	PDF (Bab I) BAB I .pdf Download (202kB)
	PDF (Bab II) BAB II .pdf Restricted to Repository staff only Download (324kB) | Request a copy
	PDF (Bab III) BAB III .pdf Restricted to Repository staff only Download (357kB) | Request a copy
	PDF (Bab IV) BAB IV .pdf Restricted to Repository staff only Download (256kB) | Request a copy
	PDF (Bab V) BAB V.pdf Restricted to Repository staff only Download (91kB) | Request a copy
	PDF (Daftar Pustaka) DAFTAR PUSTAKA.pdf Download (202kB)
	PDF (Lampiran) LAMPIRAN.pdf Restricted to Repository staff only Download (1MB) | Request a copy
	PDF (Surat Pernyataan Publikasi) Surat Pernyatan Publikasi Ilmiah.pdf Restricted to Repository staff only Download (175kB) | Request a copy

Abstract

Tea leaves contain catechins,teaflavins and polyphenols as an antioxidant. The purpose of this study was to know antioxidant activity and organoleptic quality of kombucha with the variation of the green tea amount and the fermentation duration The method used in this study was an experimental factorial pattern. The factorial was two factorial. The first factor was the variation of green tea amount (T) consisting of 6 grams (T1), 8 grams (T2), and 10 grams (T3). The second factor was fermentation duration (F) consisting of 5 days (F1), 7 days (F2), and 9 days (F3). The results of this study were the highest antioxidant activity of kombucha was T3F1 treatment (10 grams of green tea with 5 days of fermentation) of 85,08% while the lowest antioxidant activity of kombucha was T1F3 treatment (6 grams of green tea with 9 days of fermentation) of 72,32%. The organoleptic quality of kombucha showed the highest acceptance of society was T1F3 treatment (6 gram green tea with 9 days fermentation time) had a golden green color and a slightly sour taste of kombucha. The conclusion of this study was the variation of green tea amount and fermentation duration affected the antioxidant activity and organoleptic quality of kombucha.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Kombucha, Green Tea, Fermentation Duration, Antioxidant Activity, Organoleptic Quality
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DIYAH HENDRAWATI
Date Deposited:	22 Jul 2020 02:23
Last Modified:	22 Jul 2020 02:23
URI:	http://eprints.ums.ac.id/id/eprint/83478

Actions (login required)

View Item