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Found 6 from your keywords: subject="Kombucha"
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UJI AKTIVITAS ANTIOKSIDAN, TOTAL BAKTERI ASAM LAKTAT (BAL), DAN ORGANOLEPTIK …
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Shofiah, Anis

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 d…

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x, 79 hlm.; ilus.; 29 cm
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Call Number
T1958822026
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ANALISIS FLAVONOID DAN ANTOSIANIN MINUMAN KOMBUCHA BUNGA TELANG (Clitoria ter…
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Ghina, Althyah Dwi

Free radicals are reactive molecular species that are formed during various metabolic processes in living organisms. Reactive oxygen species (ROS) are one type of free radical that can induce oxidative stress & contribute to the development of diabetes mellitus (DM). The projected increase in the global prevalence of DM highlights the importance of early intervention through dietary modificatio…

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xix, 141 hlm.; ilus.; 29 cm
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T1957842026
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KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI DARI KOMBUCHA KOMBINASI DAUN SIRS…
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Ambarita, Maria Angelina

Kombucha is known as a functional drink that contains various vitamins, minerals, enzymes and organic acids. This drink is mostly made from fermented tea and can be combined with other ingredients. This study aimed to produce a combination kombucha of soursop leaves (Annona muricata L.) and mangosteen peel (Garcinia mangostana L.). This study determines the content of secondary metabolite compo…

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xvi, 84 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1619542024
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KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DIKOMBINASI DENGAN BIJI …
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Putri, Zaharo

Tea can be processed into kombucha through a fermentation process. Kombucha is made by fermenting a solution of black tea, sugar and a kombucha culture called SCOBY (Symbiotic Culture of Bacteria and Yeast). One of the innovations in kombucha processing is the combination with avocado seeds (Persea americana Mill.) and bay leaves (Syzygium polyanthum (Wight.)) in the second fermentation. This s…

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xiv, 58 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1612772024
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KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI DARI KOMBINASI KOMBUCHA APEL (Mal…
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Shulistia, Novta

Kombucha is a fermented beverage of green tea or black tea using SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha provides benefits for stimulating the immune system, improving digestive tract function and preventing microbial infections due to the presence of antibacterial compounds. Antibacterial activity can be enhanced by utilizing secondary metabolites in fruits such as apple (Mal…

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xv, 42 hlm.; ilus.; 29 cm
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T1617842024
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Pengaruh konsentrasi gula dan jenis teh terhadap karakteristik kombucha
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Deborah

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gula dan jenis teh terhadap karakteristik kombucha. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Laboratorium Mikrobiologi Umum, dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian ini dilaksanakan pada bulan Januari 2016 sampai dengan Ju…

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xvi, 57 hlm.:ilus.
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Deb p 2016