Article Per Year (5 Year)
p-Index From 2021 - 2026
1.857
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Journal of Tropical AgriFood INTEGRITAS : Jurnal Pengabdian International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jember Medical Journal (JMJ) Jurnal Penelitian Sains dan Teknologi Indonesia DIGIMAS: Jurnal Transformasi Digital Masyarakat
Mukhammad Fauzi
Laboratorium Kimia dan Biokimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan I Jember Jawa Timur 68121
Religion Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Peningkatan Mutu Fungsional Kombucha dengan Penambahan Kunyit sebagai Sumber Antioksidan dan Pewarna Alami Fauzi, Mukhammad; Azmiyah, Mafazatul; Bakri, Abi
Jurnal Agroteknologi Vol. 19 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jagt.v19i2.60055

Abstract

Turmeric is a rhizome known to contain high levels of curcumin. It’s primarily processed into traditional beverages such as herbal medicine (jamu) ready to drink or its instant powder. Turmeric can be used to make a contemporary fermented beverage, i.e. kombucha. This study aims to determine the effect of adding turmeric and fermentation time in improving the quality of antioxidant properties and natural color as well as the physical, chemical, and sensory properties of turmeric kombucha. Unpeeled turmeric was washed and sliced, and then kombucha was made with concentrations of 4%, 6%, and 8% turmeric (w/v) in 500 mL of a 10% sugar solution. This mixture was boiled for 10 minutes, then filtered and cooled to 29–30°C. Then, 10% SCOBY starter was added and fermented for 6, 8, 10, and 12 days. Parameters such as antioxidant activity lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. Parameters such as antioxidant activity, lightness, yellowness, total solids, pH, total titratable acid, and organoleptic properties were measured. The percentage of turmeric and fermentation time significantly affected the quality of antioxidant activity against DPPH, color brightness value, yellowness value, pH, total titratable acid, and, as well as panelists' preference for the organoleptic properties of turmeric kombucha. Effectively, turmeric kombucha drink made from 6% turmeric and fermented for 8 days was characterized by antioxidant activity of 71.27%, brightness of 67.67, total soluble solids of 12.19%, pH 3.52, total titratable acid of 0.41%, and overall preference value of 5.63 (like). In the future, turmeric kombucha can be consumed as a functional kombucha-based beverage. Keywords: antioxidant activity, curcumin, turmeric, kombucha, sensory
Co-Authors Agustia Dwi Pamujiati Azkiyah, Lailatul Azmiyah, Mafazatul Bakri, Abi Boy Arief Fachri Damayanti, Elka Rosa Dwi Masahid, Ardiyan Dyza Fisabilillah, Nadillah Giyarto Giyarto Hakim, Alfian Rizky Herlina Herlina Jannah, Sulihati Masahid, Ardiyan Dwi Puspita Sari Putri, Nia Ariani Rosiana Yunianto, Gading Rumaisha-Zuhriansyah, Rayya Rusdianto, Andrew S Salsabila Yusviva, Galuh Sholeha, Indri M Soni Sisbudi Harsono, Soni Sisbudi SUDARYANTO SUDARYANTO Sutarsi, Suratsi Sutisna Sutisna Watiningsih, Lusi Karlina Yuli Witono Zannah, Luluk Nasikhatuz