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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Yanis Nurana
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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KARAKTERISTIK MINUMAN KOMBUCHA TEMULAWAK (Curcuma xanthorrhiza Roxb) HASIL FERMENTASI PADA BERBAGAI KONSENTRASI EKSTRAK DAN LAMA INKUBASI: Characteristics of Temulawak Kombucha Drink (Curcuma xanthorrhiza Roxb) Fermentation Product at Various Extract Concentrations And Incubation Lengths Mukhammad Fauzi; Soni Sisbudi Harsono; Yanis Nurana
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 5 No. 2 (2023): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

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Abstract

In the modern era, the utilization of curcuma has not utilized optimally, which is normally processed into jamu (traditional beverage). Curcuma practically can be processed into a fermented drink which is called kombucha. The research purpose was to discover the effect of curcuma extract concentration and fermentation period the characteristic of curcuma kombucha. The research applied two-factor Randomized Block Design (RBD) are the curcuma extract concentration (5%, 10%, and 15%) of the total used water and the fermentation period (6, 9, 12, and 15 days). The best treatment for making curcuma extract kombucha was the sample 10% curcuma extract and 9-day fermentation, resulting in curcuma extract kombucha characterized by the total dissolved solids of 11.22 Brix; viscosity 0.97 cP; brightness (*L) 57.24; pH 3.32; total acid 0.73%; antioxidant activity 74.82%; favorite organoleptic color 5.77 (like); fragrance preference 3.57 (neutral); taste preference 5.10 (slightly like) and overall 5.50 (like).
Co-Authors Mukhammad Fauzi Soni Sisbudi Harsono