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Ika Fitrana
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pengaruh Penambahan Spirulina platensis  Terhadap Sifat Kimia dan Mikrobiologi Teh Kombucha Erwin Nofiyanto; Zulhaq Dahri Siqhny; Ika Fitrana
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 21 No. 1 (2026): FEBRUARI
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v21i1.14304

Abstract

Spirulina platensis is known to have high nutritional content, including protein, essential amino acids, and antioxidants, so it has the potential to increase the nutritional value and stability of fermented products such as kombucha. Kombucha is a tea-based fermented drink that contains various bioactive compounds, produced through symbiosis between lactic acid bacteria and yeast known as SCOBY. This study aims to analyze the effect of adding S.platensis on the chemical and microbiological characteristics of kombucha tea. The research method used an Experimental Design, namely a Completely Randomized Design (CRD) of one factor, with the treatment of adding S.platensis concentration (0, 0.5, 1.0, 1.5, and 2 g/L) to kombucha tea. Each treatment was repeated 3 times. With the parameters to be tested are protein content, antioxidant activity, Total Phenolic, Titratable Acid, LAB and organoleptics (taste, aroma, and color). The results of the study of kombucha tea with the addition of S. platensis 1 g/L were the best chemical and microbiological treatments with 0.26% protein, 41.23% antioxidant activity, 22.98% total phenol, 0.27% titratable acid, 1.65 CFU/mL lactic acid bacteria and sensory preferences of panelists. Antioxidant activity and total phenols tend to decrease because the bioactive compounds in S. platensis are relatively sensitive to environmental conditions during processing and fermentation
Co-Authors Erwin Nofiyanto Siqhny, Zulhaq Dahri