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<http://eprints.untirta.ac.id/id/eprint/57796>
	<http://www.loc.gov/loc.terms/relators/THS> <http://eprints.untirta.ac.id/id/person/ext-198805222019031009>,
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	bibo:abstract "Turbinaria conoides is a type of seaweed that has good potential as a natural antioxidant that has not been widely utilized. One form of utilization in consumer products that can be developed is the manufacture of kombucha. Kombucha is a fermented drink made from tea solution and sucrose sugar as a carbon source for the SCOBY (Symbiotic Culture of Bacteria and Yeast) microbial starter. The purpose of this study was to determine the best fermentation time for the characteristics of T. conoides seaweed kombucha as an innovation in functional beverage processing. The method used was a laboratory experimental method using a Completely Randomized Design (CRD) with four treatments and three replications, including the stages of making T. conoides tea using the roasting method and making T. conoides kombucha fermented at 7 days, 10 days and 14 days. The stages of making T. conoides kombucha include boiling tea, adding sugar, cooling at room temperature, adding SCOBY seeds, and the fermentation process. The results showed that the length of fermentation time had a significant effect (P<0.05) on T. conoides kombucha. Treatment F2 with a fermentation time of 10 days was the best treatment with an antioxidant value of 59.50 ± 32.42 μg/mL, total acid 1.56 ± 0.12%, total sugar 6.75 ± 0.14%, pH 2.79 ± 0.02, alcohol 0.0075 ± 0.0034%, toxicity 8835 ± 7658.94 ppm and hedonic test of color 3.63 ±0 .76, aroma 3.43 ± 1.003 and taste 3.76 ± 0.94. The conclusion shows that the length of fermentation time has a significant effect on the characteristics of T. conoides kombucha."^^xsd:string;
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