Physical and Chemical Study of Manalagi Apple Peel (Malus sylvestris) Kombucha on 7 Days Fermentation Time
Studi Fisik dan Kimia Kombucha Kulit Apel Manalagi (Malus sylvestris) dengan Waktu Fermentasi 7 hari
Keywords:
Kombucha, Manalagi Apple Peel Kombucha, Physical and Chemical Study of Kombucha
Abstract
KKombucha was one of the millennial beverage with a lot of benefits. Kombucha was a subject of research that was always interesting to discuss because of the various indicators of its subject. One of them was the Manalagi apple peel kombucha which was very rare on reviewed. This research focuses on the physical and chemical aspects of Manalagi apple peel kombucha. Manalagi apple peel kombucha is made in three different formulations namely FKA, FKB and FKC and fermented for 7 days. Each kombucha then went through a physical test which included thickness, wet weight, dry weight, moisture content and chemical evaluation as seen from changes in the pH of the kombucha using universal pH paper. The results showed that the physical evaluation of Manalagi apple peel kombucha with the FKC formulation had the highest thickness, wet weight, dry weight and yield, while the FKB formulation had the highest water content. While the pH of each formulation of kombucha apple skin Manalagi decreased and there were differences in values on the surface, middle and bottom of each formulation from pH 5 to pH 4 and 3.References
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2. Lestari, KAP. dan Wulansari, SA. Antibacterial Potention and pH Analysis of Kombucha with Anna Apple (Malus domestica) Peel as Its Substrate. Biota: Biologi dan Pendidikan Biologi. 15(1). 51-59. 2022.
3. Lestari, KAP. dan Sa’diyah, L., Karakteristik Kimia dan Fisik Teh Hijau Kombucha Pada Waktu Pemanasan Yang Berbeda. Journal of Pharmacy and Science. 5(1), 15-20. 2020.
4. Laavanya, D., Shirkol, S., Balasubramanian, P. Current Challenges, Applications And Future Perspectives of SCOBY Cellulose of Kombucha Fermentation. Journal of Cleaner Production. 2021.
5. Skocinska, KN., Sionek, B., Scibisz, I., Krajewska, DK. Acid contents and the effect of fermentation condition of Kombucha teabeverages on physicochemical, microbiological and sensory properties. CYTA–Journal of Food. 15(4). 601-607. 2017.
6. Lestari, KAP., Yuliarni, FF., Sa’diyah, L., Wulansari, SA., Agustin, SE., Trisnawati, FA., Permatasari, SN. Komparasi dan Evaluasi Hasil Fermentasi Produk Probiotik Dengan Kultur Acetobacter xylinum. Journal of Pharmacy and Science. 8(1), 65-71. 2023.
7. Widiyaningrum, P., Mustikaningtyas, D., Priyono, B. Evaluasi Sifat fisik Nata De Coco Dengan Ekstrak Kecambah Sebagai Sumber Nitrogen. Seminar Nasional Pendidikan, Sains dan Teknologi. Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Muhammadiyah Semarang. ISBN : 978-602-61599-6-0. 2017.
8. Jarrell, J., Cal, T., Bennett, JW. The Kombucha Consortia of Yeasts and Bacteria. Mycologist 14 (4), 166e170. 2000.
9. Rahmadani, S., Darma, GCE., Darusman, F. Karakterisasi Fisik Scoby (Symbiotic Culture Of Bacteria And Yeast) Teh Hitam dalam Menyerap Eksudat Luka. Prosiding Farmasi. FMIPA Universitas Islam Bandung. 7(2). 292-298. 2021.
10. Balentine, D.A., Wiseman, S.A., Bouwens, L.C. The Chemistry of Tea Flavonoids. Crit. Rev. Food Sci. Nutr. 37 (8), 693e704. 2007.
11. Fontana, J.D., Franco, V.C., De Souza, S.J., Lyra, I.N., De Souza, A.M. Nature of Plant Stimulators in the Production of Acetobacter xylinum (“Tea Fungus”) Biofilm Used In Skin Therapy. Appl. Biochem. Biotechnol. 28 (1), 341e351. 1991.
12. Subagyo dan Achmad. Pemungutan pektin dari kulit dan Ampas Apel Secara Ekstraksi. Eksergi. 10(2). 2010.
13. Kallel, L., Desseaux, V., Hamdi, M., Stocker, P., dan Ajandouz, E. H. Insights Into The Fermentation Biochemistry of Kombucha Teas And Potential Impacts of Kombucha Drinking on Starch Digestion. Food Research International, 49(1), 226-232. 2012.
14. Ardheniati, M., Andriani, MAM., Amanto, BS. Kinetika Fermentasi Pada Teh Kombucha Dengan Variasi Jenis Teh Berdasarkan Pengolahannya. Biofarmasi. 7(1). 48-55. 2009.
15. Kayisoglu, S., Coskun, F. Determination of Physical and Chemical Properties of Kombucha Teas Prepared with Different Herbal Teas. Food Science and Technology. 41(1). 393-397. 2021.
Published
2023-08-01
How to Cite
Lestari, K. A. P., Yuliarni, F. F., & Anindya, W. D. (2023). Physical and Chemical Study of Manalagi Apple Peel (Malus sylvestris) Kombucha on 7 Days Fermentation Time: Studi Fisik dan Kimia Kombucha Kulit Apel Manalagi (Malus sylvestris) dengan Waktu Fermentasi 7 hari. Journal Pharmasci (Journal of Pharmacy and Science), 8(2), 191-195. https://doi.org/10.53342/pharmasci.v8i2.358
Section
Articles
Copyright (c) 2023 Kinanti Lestari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
