Abstract
Kombucha is a fermented tea made from steeping tea and sugar which utilizes byproducts from bacterial and yeast symbiosis in the form of acidic compounds and nata (cellulose). Kombucha fermentation process produces a variety of substances that are efficacious to improve body health and ward off poisons. One method of kombucha fermentation can be done by cell immobilization method or enzymes because it can be repeated fermentation. The purpose of this study was to determine the quality of kombucha tea by immobilized cells in several different teas. This research is an experimental research. The research was conducted from May - August 2019 in the Microbiology Laboratory of the Faculty of Mathematics and Natural Sciences, Padang State University. The quality test of kombucha tea by immobilized cells can be determined by measuring the thickness of nata, pH, and total acetic acid of Kombucha tea. Data were analyzed using ANOVA followed by further tests DMRT with a level of 5%. The results showed that the best quality of kombucha tea by immobilized cells was green tea with a thickness of 0.53 cm nata, pH 5.62 and total acetic acid (%) 4.40.
Highlights
Teh adalah minuman non alkohol yang dinikmati dengan cara diseduh dengan rasa yang berbeda karena variasi proses pembuatan yang berbeda
an open-access article distributed under the Creative Commons 4.0 Attribution License
1001 Teh : Dari Asal-U ul, Tradisi, Khasiat, hingga Racikan Teh. Yogyakarta: CV
Summary
Teh adalah minuman non alkohol yang dinikmati dengan cara diseduh dengan rasa yang berbeda karena variasi proses pembuatan yang berbeda. Teh kombucha mengalami penurunan Penurunan pH medium dalam Teh salah satunya disebabkan karena telah terjadinya proses fermentasi yang mengubah gula menjadi etanol oleh Saccharomyces cerevisiae dan menjadi asam asetat oleh Acetobacter xylinum (Rofiq, 2002). Metode amobilisasi yang digunakan pada penelitian ini adalah teknik penjeratan dengan menggunakan matriks natrium alginat. Bahan yang digunakan dalam penelitian ini adalah Starter kombucha, air, gula pasir, teh putih, teh hijau, teh oolong, teh hitam, NA Alginat, larutan CaCl2 0,2M. Lalu campuran kultur teh kombucha dan NA alginat diteteskan dengan menggunakan syringe ke dalam larutan CaCl2 0,2M sambil diaduk sehingga terbentuk beads (manik-manik) Ca-alginat. Kedalam masing-masing toples dimasukkan Jumlah butiran alginat yaitu 500 butir masing-masing dimasukkan dalam kombucha teh putih, teh hijau, teh oolong dan teh hitam lalu difermentasi selama 10 hari. Pengukuran pH, dan pengukuran total asam asetat teh kombucha dianalisis dengan uji ANOVA, jikaF hitung > F tabel maka dilakukan uji lanjut dengan Duncan Multiple Range Test (DMRT) pada taraf signifikan 5%
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