Kombucha fermentation test used for various types of herbal teas

Abstract

Abstract. Tea is a common drink in the community, the benefits of tea can be improved by processing fermented tea called kombucha. Kombucha is a refreshing drink made from tea water plus sugar, obtained through the fermentation process by acetic acid bacteria and fungi, is consumed for its health benefits. The common Kombucha starter is called SCOOBY (Simbyotic of Bacteri and Yeast). Kombucha research using herbal tea is very rarely done, it is necessary kombucha research using a variety of herbal teas to determine the quality of its inhibitory power against bacteria and its quality compared with kombucha berkomposisi tea Camelia sinensis in general. The purpose of this research was to know kombucha quality with ph parameter, thickness of nata, total acid and its inhibitory power to Escherchia coli and Staphylococcus aureus bacteria. This research used Randomized Block Design (RAK) method using 1 tea type treatment, with 3 replications. The first type of green tea (P1), roselle tea (P2), mangosteen peel tea (P3), soursop leaf tea (P4), moringa leaf tea (P5) and yellow leaf tea (P6), so there are 18 treatment combinations. Based on statistical analysis, there was influence of tea type to kombucha quality. Treatments of P1 and P2 were found to have an optimum and significant effect for kombucha. the results in level of acidity [pH] on green tea (P1) was 3.05, nata thickness of 4.63 and total acid of 0.69. Acidity in roselle tea (P2) was 2.86, nata thickness of 3.83, and total acid of 0.71. While the lowest quality was found in the treatment of mangosteen peel (P3) tea with pH 2.57, nata thickness of 0.35, and total acid of 0.79.

Soursop (Annona muricata) Properties and Perspectives for Integral Valorization

“…In view of the above and beyond the examples elucidated, it is possible to observe great potential and influence of the leaves for application in the pharmaceutical field, which is explored and emphasized in the literature [ 67 , 68 ]. There are studies reporting the use of soursop leaves to get tea for the development of kombucha, for example [ 69 , 70 ].…”

Health benefits of Kombucha: drink and its biocellulose production

“…Black tea (Camelia sinensis) is the most used infusion since it has high concentrations of antioxidant compounds after fermentation (Cardoso et al, 2020). Green tea, meanwhile, stands out for its antibiotic functions (Primiani et al, 2018;Cardoso et al, 2020). Other substrates used are mint, jasmine, lemongrass teas (Leal et al, 2018), oolong (May et al, 2019), rooibos (Gaggìa et al, 2019), and coconut water (Watawana et al, 2016).…”

The Quality Test of Fermented Ginger Drink (Ginger Ale) Produced from Various Types of Indonesian Ginger

“…Potential microorganisms are added during the fermentation process to improve product quality [5] [6]. Food fermentation dates back to many centuries ago and is considered a food preserving technique, a way of obtaining traditional and nutritive foods, and also a tool for obtaining new flavours, aromas, and textures that foster gastronomic pleasure [7], [8]. The general public is still unfamiliar with Ginger Ale since conclusive data on the production method, standard formula, biochemical changes, the type of bacteria employed, and the content contained in it has yet to be discovered.…”