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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Rahmah Utami Budiandari
Program Studi Teknologi Pangan, Universitas Muhammadyah Sidoarjo, Sidoarjo, Jawa Timur
Agriculture, Biological Sciences & Forestry

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Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus) Rahmah Utami Budiandari; Rima Azara; Ro’biatul Adawiyah; Andriani Eko Prihatiningrum

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3890

Abstract

Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha. This probiotic baverage has the potential to increase immunity and body resistance. Pineapple commonly consumed fresh or processed products, the part of pineapple that’s not consumed was skin and liver as 47%. The chemical component in pineapple skin was flavonoid, bromelain, 17,53% carbohydrates and 17% glucoses that can be used as kombucha. This research purpose to determine the effect of kombucha pineapple skin juice on the 7th day and 14th day fermentation. This research used a RBD with two factors, the first factor was sucrose concentration (5%, 10%, 15% and 20%) and second factor was starter SCOBY concentration (10% and 15%). This data were analyzed using ANOVA and minitab 17. The results on the 7th day showed sucore concentration has significant effect on the pH value, total Acid and TDS. Meanwhile starter SCOBY concentration had a signicantly effect on total acid and TDS but not signigicantly effect on the pH value. On the 14th day showed that sucrose and starter SCOBY has significantly effect to total acid, pH value and TDS.
Co-Authors Andriani Eko Prihatiningrum Rima Azara Ro’biatul Adawiyah