KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)

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...

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Bibliographic Details
Main Authors: Nurhayati, Sih Yuwanti, Aurora Urbahillah
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2020-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
cascara
coffee peel
fermentation
kombucha
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/22312

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