The Effect of Heating Duration on the Bacterial TPC in Kombucha Tea

Pengaruh Lama Pemanasan Terhadap Nilai ALT Bakteri Teh Kombucha

Abstract

Kombucha is a tea drink fermented by symbiotic colony of bacteria and yeast (SCOBY). The aim of this study is
to know the effect of heating time on fermented kombucha to inhibit the growth of bacteria. Heating time is used
to prevent fermentation process during storage time. This is an experimental experiment with heating time as
factor. The bacteria’s total plate count was analyzed and the result shows that hetaing time affects the ability of
bacteria’s growth.