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Fadjar Kurnia Hartati
Department of Aquaculture, Faculty of Agriculture, Dr. Soetomo University, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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Chemical and Organoleptic Quality of Kombucha Tea at Different Fermentation Time and Concentration of Cherry Leaves (Muntingia calabura L.) Josephine C.P.K.; Fadjar Kurnia Hartati; Bambang Sigit
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.102

Abstract

The leaves of the cherry plant (Muntingia calabura L.) contain vitamin C and phenolic compounds. High phenolic compounds have the potential to have antioxidants. Efforts to increase antioxidant activity can be carried out by fermentation using SCOBY. The purpose of this study was to determine the effect of cherry leaf concentration and fermentation time on the chemical and organoleptic quality of cherry leaf kombucha tea, and to determine the best treatment for cherry leaf kombucha tea. This study used a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors. The first factor is the fermentation time with 3 levels (4 days, 8 days, 12 days). The second factor is the concentration of cherry leaves with 3 levels (1%, 2%, 3%). Each treatment combination was repeated 3 times. The chemical analysis of cherry leaf kombucha that will be tested is the total phenol content using the Folin Ciocalteau reagent with the spectrophotometric method, antioxidant activity with the DPPH method, and vitamin C with the iodine titration method. Analysis of organoleptic quality was carried out by testing the level of preference / hedonic test which included color, aroma, and taste. Determination of the best treatment is done by using the effectiveness test. K3L2 treatment with 3% cherry leaf concentration and 8 days of fermentation gave the best treatment results, namely 0.71, which means that this treatment is the best treatment with parameter criteria including antioxidant 109.77 ppm, phenol 9.42 mg GAE/g, vitamin C 22.92 ppm, taste 3.85 (neutral), scent 3.00 (rather dislike), and color 5.00 (rather like)
Nutrition, Antioxidant and Organoleptic Activities Of Legen Drink (Borassus flabellifer L.) at Different Temperature And Storage Time Sinta Dwi Puspita Sari; Fadjar Kurnia Hartati; Bambang Sigit Sucahyo; Retnani Rahmiati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 1 (2023): July 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i1.106

Abstract

Siwalan sap (Borassus flabellifer L.) is a liquid that comes out of the filter vessels as a result of cob tapping (bunches), both male and female flowers that have a sweet taste. Nira containing high sugar content, and nira ca experience the process of fermentation assisted by microbial activity. This study aims to determine the levels of reducing sugars, pH, total acids and antioxidant activity contained in legen drinks. In addition, to find out the best treatment related to the best temperature and storage time. This study uses a laboratory experimental quantitative analysis method. The research variables included temperature consisting of freezer temperature, refrigerator temperature, room temperature and storage period consisting of 12 hour, 24 hour and 34 hour. The data obtained were analysed based on parametric statistics using analysis of variance (ANOVA) using statistical product and service solution (SPPSS) version 24 and determining the best treatment using effectiveness tests. Temperature and long storage different influential very real to sugar reduction, pH, total acid and antioxidant activity. Interaction between temperature and different storage times had a significant effect on reducing sugars and had a very significant effect on pH, total acid and antioxidant activity. Based on the determination of the effectiveness test, it shows that the temperature 00C and long storage 24 hour and the best treatment with a yield value (NH) of 0,69 with the parameter is sugar reduction 3,98%, pH levels 2,57, total acid 3,83%, antioxidant activity (IC50) 12,24 g/ml, color 4,67 (neutral). Aroma 5,4 (like) and taste 5,16 (like).
Co-Authors Bambang Sigit Bambang Sigit Sucahyo Josephine C.P.K. Retnani Rahmiati Sinta Dwi Puspita Sari