KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)
Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing. Acetobacter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2020-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/22312 |
| _version_ | 1819017253757124608 |
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| author | Nurhayati Sih Yuwanti Aurora Urbahillah |
| author_facet | Nurhayati Sih Yuwanti Aurora Urbahillah |
| author_sort | Nurhayati |
| collection | DOAJ |
| description | Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing. Acetobacter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried coffee (cascara) can be harnessed into beverages like tea steeping. This research aims to ferment cascara tea by SCOBY and characterize the cascara kombucha. These research use two factors i.e. cascara concentrations (1 and 2% b/v) and fermentation periods (4, 8, 12, and 16 days). Sugar was dissolved into water and boilled, added with the cascara while stirring for about 5 minutes, filtered and cooled to 40°C, and then fermented in glass jars with faucets indoor without exposure to direct sunlight for 4, 8, 12, and 16 days. The results showed that concentration of cascara and fermentation time affected the characteristics of cascara kombucha. The effectiveness tests showed that cascara kombucha made from 1% b/v cascara fermented for 8 days resulted in the best and most preferred kombucha. The kombucha characteristics include dissolved solid content of 11.25°Brix, specific gravity of 1.01 g/mL, viscosity of 0.9 cP, brightness (L) 42.0, reddish color (a) 15.1, yellowish color (b) 28.88, pH 3.43, total acid of 0.29, phenolic of 9.9 mg GAE/mL. The kombucha flavor was slightly acidic, murky in color, with slight bitter taste. |
| first_indexed | 2024-12-21T03:00:35Z |
| format | Article |
| id | doaj.art-83d593f739204412afbd23f5641b449a |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-21T03:00:35Z |
| publishDate | 2020-06-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-83d593f739204412afbd23f5641b449a2022-12-21T19:18:12ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2020-06-013113849doi.org/10.6066/jtip.2020.31.1.38KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)Nurhayati0Sih Yuwanti1Aurora Urbahillah2Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, JemberJurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, JemberJurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, JemberKombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing. Acetobacter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried coffee (cascara) can be harnessed into beverages like tea steeping. This research aims to ferment cascara tea by SCOBY and characterize the cascara kombucha. These research use two factors i.e. cascara concentrations (1 and 2% b/v) and fermentation periods (4, 8, 12, and 16 days). Sugar was dissolved into water and boilled, added with the cascara while stirring for about 5 minutes, filtered and cooled to 40°C, and then fermented in glass jars with faucets indoor without exposure to direct sunlight for 4, 8, 12, and 16 days. The results showed that concentration of cascara and fermentation time affected the characteristics of cascara kombucha. The effectiveness tests showed that cascara kombucha made from 1% b/v cascara fermented for 8 days resulted in the best and most preferred kombucha. The kombucha characteristics include dissolved solid content of 11.25°Brix, specific gravity of 1.01 g/mL, viscosity of 0.9 cP, brightness (L) 42.0, reddish color (a) 15.1, yellowish color (b) 28.88, pH 3.43, total acid of 0.29, phenolic of 9.9 mg GAE/mL. The kombucha flavor was slightly acidic, murky in color, with slight bitter taste.http://journal.ipb.ac.id/index.php/jtip/article/view/22312cascaracoffee peelfermentationkombucha |
| spellingShingle | Nurhayati Sih Yuwanti Aurora Urbahillah KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) Jurnal Teknologi dan Industri Pangan cascara coffee peel fermentation kombucha |
| title | KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) |
| title_full | KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) |
| title_fullStr | KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) |
| title_full_unstemmed | KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) |
| title_short | KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) |
| title_sort | karakteristik fisikokimia dan sensori kombucha cascara kulit kopi ranum |
| topic | cascara coffee peel fermentation kombucha |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/22312 |
| work_keys_str_mv | AT nurhayati karakteristikfisikokimiadansensorikombuchacascarakulitkopiranum AT sihyuwanti karakteristikfisikokimiadansensorikombuchacascarakulitkopiranum AT auroraurbahillah karakteristikfisikokimiadansensorikombuchacascarakulitkopiranum |