PENGARUH KONSENTRASI JAMUR DIPO TERHADAP HASIL FERMENTASI SEDIAAN KOMBUCHA DENGAN SUBSTRAT TEH HITAM
Abstract
The aims of this study to get the valid data about the suitable starter concentration so thaht we can get the good kombucha preparation. This research was done by organoleptic test (taste, odour, colour) pH value by using the Schott pH-meter, the sugar concentration reduced by reduction-oxidation titration method by using Luff Schoorl solution, and the total value of acetic acid becteria by using GYCA (Glucose Yeast Calcium carbonat Agar) medium to the black tea extract which was fermentatedwith the mushroom of kombucha tea starter used 5%w/v, 10%w/v, 15%w/v, 5%v/v, 10%v/v, dan 15%v/v during 7 days. The result of analysis showed that in 15%w/v concentration has pH value = 2,96; total value of aid bacteria = 5,4.104 colony/ml; organoleptic value = 24; total concentration of acid = 0,14%; the sugar concentration reduced = 2,75% was the very suitable to get the good kombucha preparation with black tea substratReferences
Adisewojo, R.S. 1982. Bercocok Tanam Teh (Camelia theifera). Penerbitan “Sumur Bandung”. Bandung. 187.
Anonym. Tanpa tahun. Tea Chi, Raw Organic Sparkling Kombucha. Tea Chi Kombucha – Health [3] Benefits, (Online), (http://www.teachikombucha.com/benefits.html, diakses 22 Februari 2008).
Apriyanto, A., Fardiaz, D., Puspitasari, N.L., Sedarnawati, Budiyanto, S. 1989. Petunjuk Laboratorium Analisis Pangan. Pusat Antar Universitas Pangan Dan Gizi, IUC FN IPB. Bogor. 34.
Bambang, K. 7 Agustus 2006. Prospek The Sebagai Minuman Fungsional. (http://www.lpri.html, diakses 22 Juni 2007).
Buckle, K.A., Edwards, R.A., Fleet, G.H., Wootton, M. Tanpa tahun. Ilmu Pangan. Terjemahan oleh Hari Purnomo dan Adiono. 1987. UI-Press. Jakarta. 24, 37, 42.
Crueger, W., Anneliese, C. 1984. Biotechnology A Textbook of Industrial Microbiology. Science Tech, Inc. United States of America. 104 – 105, 121.
Djide, N., Sartini, Kadir, S. 2006. Analisis Mikrobiologi Farmasi. Laboratorium Mikrobiologi Farmasi, Universitas Hasanuddin. Makassar. 108 – 117.
Fardiaz, Srikandi. 1988. Fisiologi Fermentasi. Pusat Antar Universitas IPB. Bandung. 21.
Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. Juli 2000. Kombucha, The Fermented Tea: Microbiology, Composition, and Claimed Health Effects. (Online), (http://www.pubmed.html, diakses 22 Februari 2008).
Hoffman, N. My Own Theory for The Kombucha Simbiosis. (Online), (http://www.ourbluemarble.us.html, diakses 22 Maret 2007).
Naland, H. 2003. Kombucha The Ajaib Pencegah & Penyembuh Aneka Penyakit. PT Agromedia. Jakarta. 1 – 3.
Nazaruddin, Paimin, F.B. 1996. Pembudidayaan dan Pengolahan The. PT Penebar Swadaya. Jakarta. 26 – 138.
Perron, J. kombucha What it is and How it Works. All Natural Health, (Online), (http://www.freewebs.com/kombucha/kombucha how it works.htm, diakses 22 Juni 2007).
Rampengan, V., Pontoh, J., & Sembel, P.T. 1985. Dasar-Dasar Pengawasan Mutu Pangan. Badan Kerjasama Perguruan Tinggi Negeri Indonesia Bagian Timur. Ujung Pandang. 72, 73.
Salle, A.J. 1965. Fundamental Principles of Bacteriology. 5th Edition. Mc Graw-Hill Book Company. Inc. New York. 3. 345-5, 404-8.
Sudarmadji, S., Haryono, B., Suhardi. 1997. Prosedur Analisa Untuk bahan Makanan dan Pertanian. Liberty. Yogyakarta.
Suprapti, L. 2003. Teh Jamsi dan Manisan Nata. Penerbit Kanisius. Yogyakarta. 33 – 34.
Tjitrosoepomo, G. 1988. Taksonomi Tumbuhan (Spermatophyta). Gadjah Mada University Press. Yogyakarta. 265-2.
Valentine, T. 7 Agustus 2006. Kombucha, Minuman Hasil Fermentasi Yang Ada Unsur “Ces-Pleng” didalamnya. Majalah Search for Health. Terjemahan oleh Nurtjahjo Surjosuparto. Bogor. (http://www.kombu.de/indones4.htm, diakses 22 Juni 2007).
Van Steenis. C.G.G.J. 2003. Flora. PT Pradnya Paramita. Jakarta. 294.
Waluyo, S. 1984. Beberapa Aspek Tentang Pengolahan Vinegar. Dewaruci Press. Jakarta. 33.
