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All Journal AL-HAYAT: Journal of Biology and Applied Biology
Yessy, Herviana Yessykasari
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Biochemistry, Genetics & Molecular Biology

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Antioxidant Activity and Organoleptic Quality of Yellow Marigold Flower Kombucha (Tagetes erecta L.) on the Variations of Sugar Type and Fermentation Duration Yessy, Herviana Yessykasari; Titik, Titik Suryani
Al-Hayat: Journal of Biology and Applied Biology Vol. 8 No. 1 (2025)
Publisher : Fakultas Sains dan Teknologi, UIN Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ah.v8i1.26086

Abstract

Kombucha is a fermented beverage made from a mixture of sweet tea using kombucha microbes known as SCOBY (Symbiotic Colony Of Bacteria and Yeast). One of the flowers that has the potential developed as kombucha ingredient is yellow marigold flower (Tagetes erecta L.). The purpose of this study was to determine the antioxidant activity and organoleptic quality of yellow marigold flower kombucha on variations of sugar types and fermentation duration. This study used an experimental method with a Completely Randomized Design (CRD) with 2 factors. Factor I: variation of sugar types (G): palm sugar and Javanese sugar. Factor II: fermentation duration (F): 5 days and 7 days. The results of the study showed that the highest antioxidant activity of yellow marigold flower kombucha was 71.44% in G1F2 treatment (200 g palm sugar and 7 days fermentation duration) and the highest organoleptic quality of yellow marigold flower kombucha was brown color, quite sour taste, quite aromatic type of kombucha and quite liked. in the G2F2 treatment (200 g palm sugar and 7 days fermentation duration).
Co-Authors Titik, Titik Suryani