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All Journal REKAYASA Journal of Innovative Science Education
Wahyudi, Ikwan
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Electrical & Electronics Engineering Engineering Physics

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Journal : REKAYASA

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Karakteristik Kombucha dengan Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) dan Kayu Secang (Caesalpinia sappan) pada Proses Fermentasi Sekunder Wahyudi, Ikwan; Lisdiana, Lisdiana; Astuti, Budi
Rekayasa Vol 16, No 3: Desember 2023
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v16i3.17791

Abstract

This study aims to determine the characteristics of kombucha produced from a secondary fermentation process with the addition of extracts of cinnamon (Cinnamomum burmannii) and secang wood (Caesalpinia sappan). The study used a RAK design with 2-factor treatments and 4 replications. Treatment factors included the addition of ingredients (control, cinnamon, and secang wood) and secondary fermentation time (24, 48, and 72 hours). Characteristics observed include analysis of pH, density, and color (Lab). The results showed that there were significant differences in the pH value, density, and color due to the various treatments of adding ingredients. The pH value and density of kombucha did not differ significantly due to the variation in secondary fermentation time, but there were significant differences in the color of kombucha based on the secondary fermentation time.
Co-Authors Ani Rusilowati Arif Widiyatmoko, Arif Budi Astuti Lisdiana Lisdiana Sunyoto Eko Nugroho, Sunyoto Eko Wiyanto -