KAJIAN PEMBUATAN TEH KOMBUCHA DARI KULIT BUAH MANGGIS (Garcinia mangostana L.)
Abstract: Mangosteen is a type
of tropical fruit.The pulp of mangosteen is usually consumed by the people of
Indonesia and the it is feel has not been utilized so far. The purpose of this
study was to determine the time of
fermentation to produce tea of mangosteen peel with the best quality and
know panelists assessment of the kombucha tea from the peel of the mangosteen.
This study used a Completely Randomized Design (CRD) with 5 treatments and 4
replications thus obtaining 20 experimental units). The data obtained were statistically
analyzed using Analysis of Variance (Anova). If the F count is greater than or
equal to F table then continued with DNMRT test at 5% level. Results of
research showed that different fermentation times significantly affected the
degree of acidity (pH), antioxidants, sweetness, sourness is descriptive test
and assessment of the overall hedonic test. The best formulation of kombucha
tea is treatment F1 (fermented for 6 days)
which shows a pH of 3,75, the antioxidants value of 38,61 µg/ml and
324,45 µg/ml of the toxicity value.
Penulis: Nofiyanto Pratama,
Usman Pato, Yusmarini
Kode Jurnal: jppertaniandd150399