Skripsi

UJI AKTIVITAS ANTIOKSIDAN, TOTAL BAKTERI ASAM LAKTAT (BAL), DAN ORGANOLEPTIK KOMBUCHA BUNGA TELANG (Clitoria ternatea) DENGAN PENAMBAHAN KULIT BUAH NAGA (Hylocereus costaricensis)

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Kombucha is a functional beverage with a slightly sweet and sour taste produced through fermentation using a SCOBY. This study aimed to develop a kombucha beverage based on butterfly pea flower (Clitoria ternatea) with the addition of red dragon fruit peel (Hylocereus costaricensis) as a probiotic drink rich in antioxidants. Butterfly pea flower contains high levels of antioxidants, while red dragon fruit peel is rich in phenolic compounds and betalain pigments that may enhance antioxidant capacity and support the fermentation process. This study employed an experimental method using a RAL (Completely Randomized Design) with three treatments: 1% (F1), 1% (F2), and 2% (F3) addition of red dragon fruit peel. The results showed highly significant differences in color organoleptic properties and antioxidant activity among treatments, but no significant differences were found in aroma and taste. The total lactic acid bacteria (LAB) count in all formulations was very low (

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Detail Information

Series Title

-

Call Number

T1958822026

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2026

Collation

x, 79 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.07

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Gizi
Kombucha

Specific Detail Info

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Statement of Responsibility

TUTI

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