PRODUKSI SEDIAAN KOMBUCHA DARI DAUN PERMOT (Passiflora foetida L) SECARA FERMENTASI
Abstrak: A research has been
done about profit of permot leaves (Passiflora foetida L.) by using culture of
kombucha with the aim to know the use of permot leaves (Passiflora foetida L.)
as preparation of kombucha in a fermentation. Permot dried leaves boiled in 1000
ml water until boiling then got extract of permot. Extract of permot leaves
added with 100 gram glucose and 10% of inoculum kombucha culture then fermented
for 5 – 12 days. The results of kombucha preparation from permot leaves then
testing with organoleptic, measuring pH and total acid test. Based of the
results in preparation kombucha permot leaves (Passiflora foetida L.) showed
that the color-test organoleptic with
hedonic method was obtained values 2.5, flavor 1.9, and taste 2.4. pH
measurement before fermentation is 4 and after that is 3 with total acid of
0.66%.
Penulis: Herwin, Rachmat
Kosman, Iswan Siami
Kode Jurnal: jpfarmasidd130287
