relation: https://eprints.untirta.ac.id/48797/
title: PENGARUH VARIASI JENIS TEH DAN KONSENTRASI  MADU (Apis sp) TERHADAP KARAKTERISTIK FISIK,  KIMIA, DAN MIKROBIOLOGI PADA KOMBUCHA
creator: SETIANINGSIH, AYU
subject: S Agriculture (General)
description: Kombucha is a fermented drinks that has a sour taste and is healthy for the body's metabolism. Kombucha is based on a solution of tea, sugar,  and starter (SCOBY). The application of green tea and white tea has a high antioxidant content and high level of tannins, caffeine, flavonoids, saponins that can increase immunity and fight free radicals. Honey is one of the sweeteners that has sugar content that can produce  alcohol and energy sources. The purpose of its research is to determine the physical, chemical, and microbiological characteristics of kombucha with variations in teand honey concentration. The design used in this research was a split plot group randomized design (RAK) consisting of two factors, namely variations in tea (white tea and green tea) and honey concentration (10%, 20%, 30%). The test results obtained the best sample with multiple attribute method with treatment T2M1 (variation of green tea with 10% honey concentration). The experimental results were L* value of 10.20, chromaticity a* of 2.97, chromaticity b* of 10.44, ohue of 74.11o, chroma of 10.85, total soluble solids of 9.25 oBrix, viscosity of 0.80 cP, vitamin C content of 0.66%, total sugar content of 23.93%, reducing sugar content of 18.38%, pH of 2.87, total titratable acid of 0.63%, antioxidant activity of 94.57%, total phenol content of 16.09 mg GAE/ml, alcohol content of 0.53%, total lactic acid bacteria of 6.53 log CFU/ml.  Keywords: Antioxidant activity, green tea, honey, kombucha, white tea
date: 2025-05-17
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/48797/1/Ayu%20Setianingsih_4444200086_fulltext.pdf
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identifier: https://eprints.untirta.ac.id/48797/2/Ayu%20Setianingsih%20_4444200086_01.pdf
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identifier: https://eprints.untirta.ac.id/48797/3/Ayu%20Setianingsih_4444200086_02.pdf
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identifier: https://eprints.untirta.ac.id/48797/4/Ayu%20Setianingsih_4444200086_03.pdf
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identifier: https://eprints.untirta.ac.id/48797/5/Ayu%20Setianingsih_4444200086_04.pdf
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identifier: https://eprints.untirta.ac.id/48797/6/Ayu%20Setianingsih_4444200086_05.pdf
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identifier: https://eprints.untirta.ac.id/48797/7/Ayu%20Setianingsih_4444200086_Ref.pdf
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identifier: https://eprints.untirta.ac.id/48797/8/Ayu%20Setianingsih_4444200086_lamp.pdf
identifier:   SETIANINGSIH, AYU  (2025) PENGARUH VARIASI JENIS TEH DAN KONSENTRASI MADU (Apis sp) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI PADA KOMBUCHA.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.