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All Journal Jurnal Pendidikan Sains dan Teknologi Terapan Jurnal Sains dan Teknologi
Adelia Febriyossa
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Agriculture, Biological Sciences & Forestry Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Languange, Linguistic, Communication & Media Library & Information Science Physics Transportation

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Pengaruh Pemberian Teh Hitam Terhadap Pertumbuhan Scoby Dan Mutu Fermentasi Kombucha Artika Rindiani; Gita Syahri Ramadhani; Najwa Liliana; Nita Maya Sari Pane; Zihan Zahriani Batubara; Adelia Febriyossa; Ahmad Shafwan S Pulungan
Jurnal Sains Dan Teknologi | E-ISSN : 3063-9980 Vol. 1 No. 4 (2025): April - Juni
Publisher : GLOBAL SCIENTS PUBLISHER

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Kombucha is a fermented beverage that has been gaining popularity due to its health benefits, such as its antioxidant and probiotic content. One of the main ingredients in making kombucha is tea, and the type of tea used significantly affects the quality of the final product. This study aimed to determine the effect of using black tea on the growth of SCOBY (Symbiotic Culture of Bacteria and Yeast) and the organoleptic quality of kombucha. The research was conducted experimentally at the Microbiology Laboratory of Universitas Negeri Medan in April–May 2025. Kombucha was fermented for six days with a black tea solution to which sugar and a starter culture were added. The parameters observed included SCOBY growth (thickness and diameter) and organoleptic quality (taste, aroma, and color), which were assessed by ten panelists. The results showed an increase in SCOBY thickness from 0.5 cm to 0.8 cm and diameter from 12 cm to 15 cm. Organoleptic tests indicated that black tea kombucha tends to have a sour taste, a moderately strong aroma, and a yellowish-brown to brown color. Based on the research results, it can be concluded that black tea positively influences SCOBY growth and produces kombucha with good sensory quality that is acceptable to the panelists.
Pengaruh Lama Fermentasi Terhadap Kualitas Mutu Pickle Mentimun Karlyle Rymulan Parhusip; Marisa Sitanggang; Siska Benecdita Siahaan; Yefta Darniati Sinaga; Yokhe Maria Anastasya Tampubolon; Ahmad Shafwan S Pulungan; Adelia Febriyossa
Jurnal Pendidikan Sains dan Teknologi Terapan | E-ISSN : 3031-7983 Vol. 2 No. 2 (2025): April - Juni
Publisher : CV.ITTC INDONESIA

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This study aimed to determine the effect of fermentation duration on the quality of cucumber pickles (Cucumis sativus L.). Cucumber pickles are fermented products involving lactic acid bacteria (LAB) activity, which enhances sensory attributes and nutritional value. A descriptive method was employed using three fermentation durations: 3, 5, and 7 days. Observed parameters included pH changes, color variation, and organoleptic tests (appearance, aroma, taste, texture, and flavor balance). The results indicated that 5-day fermentation provided the best overall quality, particularly in aroma, taste, and flavor balance, while 3-day fermentation showed better appearance and texture. Conversely, 7-day fermentation significantly reduced organoleptic quality. The study concluded that fermentation time significantly affects pickle quality, with the optimal fermentation period occurring on the fifth day.
Co-Authors Ahmad Shafwan S Pulungan Artika Rindiani Gita Syahri Ramadhani Karlyle Rymulan Parhusip Marisa Sitanggang Najwa Liliana Nita Maya Sari Pane Siska Benecdita Siahaan Yefta Darniati Sinaga Yokhe Maria Anastasya Tampubolon Zihan Zahriani Batubara