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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Falasifah, Ratu
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Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Effect of concentration of sugar and dried Dayak onion (Eleutherine palmifolia) on the quality of Dayak onion kombucha Permatasari, Vitta Rizky; Widayanti, Vindhya Tri; Falasifah, Ratu; Sunyoto, Nimas Mayang Sabrina; Suhartini, Sri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.03.2

Abstract

Kombucha is one example of a health drink product that falls under the category of functional drinks. Dayak onions are one of the ingredients with many bioactive components. This study aimed to determine the optimal combination of treatments to yield the highest quality Dayak onion kombucha by assessing the effects of variations in sugar concentration and dried Dayak onion concentration on the quality of Dayak onion kombucha (i.e., pH, total acid, and organoleptic). The study employed a randomized block design (RBD) with three replications to produce 27 experimental units. The two factors were dried Dayak onion concentrations of 2%, 4%, and 6% (w/v) and sugar concentrations of 5%, 7.5%, and 10% (w/v). The data was then subjected to a two-way ANOVA using IBM SPSS Statistics 26 software, and the Multiple Attribute method was used to determine the best treatment. The results demonstrated that the concentration of sugar and dried Dayak onions had a significant effect (α<0.05) on the pH value, total acid.  the higher the concentration of sugar, the higher the total acid content with a lower pH, and the higher the concentration of dried Dayak onions, the lower the total pH. The best treatment combination was using dried Dayak onion concentration of 6% (w/v) and sugar concentration of 7.5% (w/v). The test results obtained were pH 3.173, total acid 0.105%, organoleptic color 3.867, and organoleptic aroma 2.867.
The influence of sugar concentration and fermentation time of green tea kombucha (Camellia sinensis) on its halal and safety aspects Falasifah, Ratu; Diyah Dewanti, Beauty Suestining; Zubaidah, Elok; Sucipto, Sucipto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.4

Abstract

Kombucha is a fermented tea beverage made from Camellia sinensis and sugar using a Symbiotic Culture of Bacteria and Yeast (SCOBY). It is known for its health benefits, including immune system support, antimicrobial activity, anti-inflammatory properties, and probiotic effects. However, its ethanol content raises concerns among the predominantly Muslim Indonesian population. This study aims to evaluate the influence of sugar concentration and fermentation time on the halal and safety aspects of green tea kombucha. A Randomized Block Design (RBD) was employed, with sugar concentrations of 5%, 7.5%, 10%, and 12.5% (w/v) and fermentation durations of 8, 10, and 12 days, resulting in 36 experimental samples. Data were analyzed using Two-Way ANOVA (α = 0.05) in IBM SPSS Statistics 26, followed by Duncan’s Multiple Range Test (DMRT) when interactions were significant. Measured parameters included pH, total acidity, and ethanol content. Results showed that fermentation time and sugar concentration significantly influenced pH (2.61–2.78), total acidity (0.055%–0.188%), and ethanol content (0.090%–0.199%). These values met halal and safety standards, with ethanol <0.5%, acidity 0.2%–0.9%, and pH 2.5–4.2. Thus, green tea kombucha is deemed safe and halal for consumption.
Co-Authors Chatarina Umbul Wahyuni Diyah Dewanti, Beauty Suestining Elok Zubaidah Nimas Mayang Sabrina Sunyoto, Nimas Mayang Sabrina Permatasari, Vitta Rizky Sri Suhartini Vindhya Tri Widayanti, Vindhya Tri