Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process
The comparison of the concentration of Kappaphycus alvarezii seaweed is estimated to affect the total bacteria and yeast during the kombucha production process. The carbohydrate content in seaweed can be one of the factors for the formation of nata as a parameter for the success of making kombucha,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2023-04-01
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| Series: | Journal of Aquaculture Science |
| Online Access: | https://e-journal.unair.ac.id/JoAS/article/view/48674 |