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 |
| _version_ | 1797291999394529280 |
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| author | Rikky Leonard Rikky Dwitha Nirmala Rahayu Kusdarwati Pamela |
| author_facet | Rikky Leonard Rikky Dwitha Nirmala Rahayu Kusdarwati Pamela |
| author_sort | Rikky Leonard Rikky |
| collection | DOAJ |
| description | 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, as well as its effect on nutrition for bacterial and yeast growth. This study aims to determine the effect of comparing the concentration of seaweed on the total bacteria and yeast kombucha Kappaphycus alvarezii. The method used in this study is an experimental method with a completely randomized design (CRD) with six treatments and 4 replications. The results of this study indicate that the comparison of the concentration of Kappaphycus alvarezii seaweed affects the total bacteria and yeast during the kombucha making process. The total bacteria test showed that the total bacteria increased until the 3rd day and the highest total yield was found in the control treatment, which was 1,6x107 CFU/ml on the 3rd day. Then the total yeast also increased until the 3rd day and the highest yield was found in the control treatment of 2,3x107 CFU/ml. |
| first_indexed | 2024-03-07T19:45:53Z |
| format | Article |
| id | doaj.art-df252b97195340e1bace0deb14199704 |
| institution | Directory Open Access Journal |
| issn | 2550-0910 2579-4817 |
| language | English |
| last_indexed | 2024-03-07T19:45:53Z |
| publishDate | 2023-04-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Journal of Aquaculture Science |
| spelling | doaj.art-df252b97195340e1bace0deb141997042024-02-29T02:30:15ZengUniversitas AirlanggaJournal of Aquaculture Science2550-09102579-48172023-04-0181222810.31093/joas.v8i1.26146762Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production ProcessRikky Leonard Rikky0https://orcid.org/0000-0001-6273-3750Dwitha Nirmala1https://orcid.org/0000-0002-2371-7077Rahayu Kusdarwati2Pamela3Universitas Abdurachman Saleh SitubondoUniversitas AirlanggaUniversitas AirlanggaUniversitas AirlanggaThe 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, as well as its effect on nutrition for bacterial and yeast growth. This study aims to determine the effect of comparing the concentration of seaweed on the total bacteria and yeast kombucha Kappaphycus alvarezii. The method used in this study is an experimental method with a completely randomized design (CRD) with six treatments and 4 replications. The results of this study indicate that the comparison of the concentration of Kappaphycus alvarezii seaweed affects the total bacteria and yeast during the kombucha making process. The total bacteria test showed that the total bacteria increased until the 3rd day and the highest total yield was found in the control treatment, which was 1,6x107 CFU/ml on the 3rd day. Then the total yeast also increased until the 3rd day and the highest yield was found in the control treatment of 2,3x107 CFU/ml.https://e-journal.unair.ac.id/JoAS/article/view/48674 |
| spellingShingle | Rikky Leonard Rikky Dwitha Nirmala Rahayu Kusdarwati Pamela Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process Journal of Aquaculture Science |
| title | Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process |
| title_full | Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process |
| title_fullStr | Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process |
| title_full_unstemmed | Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process |
| title_short | Comparison Effects of Seaweed Concentrations on Total Bacteria and Yeast Kombucha (Kappaphycus Alvarezii) During the Production Process |
| title_sort | comparison effects of seaweed concentrations on total bacteria and yeast kombucha kappaphycus alvarezii during the production process |
| url | https://e-journal.unair.ac.id/JoAS/article/view/48674 |
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