Abstract
Kombucha is a fermented tea beverage with the addition of a kombucha starter called SCOBY (Symbiotic Culture of Bacteria and Yeast). This research aimed to know the microbiological, chemical and antibacterial activity from various concentrations of turmeric kombucha. The data result was analyzed by descriptive analysis with one factor of turmeric concentration (0.4%; 0.8%; 1.2%; 1.6%; 2%). The best treatment was selected using Multi-Criteria Decision-Making (MCMD) method with the Simple Additive Weighting (SAW) technique. The best treatment was obtained on turmeric kombucha 0.8%. Based on analysis, the best treatment is turmeric kombucha 0.8% with characteristics as follows: pH 2.92; total acid 0.28%; total phenol 147.45 μg GAE/ml; total sugar 8%, total microbial 2.5 x 107 CFU/ml, inhibition zone diameters for E.coli 3.13 mm; whereas black tea kombucha has pH 2.81; total acid 0.58%; total phenol 716.02 μg GAE/ml; total sugar 7.83%, total microbial 1.3 × 108 CFU/ml and inhibition zone diameters for E.coli 2.50 mm.
Published Version
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