文章基本信息

标题：Kombucha from Different Coconut Sugar Concentration as a Carbon Source
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作者：Merkuria Karyantina ; Nanik Suhartatik
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2008
卷号：19
期号：2
页码：165
DOI：10.6066/337
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of kombucha related to metabolite that has been produced during fermentation process, glucuronic acid. The aim of this research was to get a fit carbon source that can produce kombucha which have highest glucuronic acid. The result showed that microbe that dominated at the beginning through the end of fermentation process was a group of khamir, i.e 1.81x107 ; 1.43x106 ; 2.40x107 ; 7.00x104 CFU/mL for 1, 4, 7, and 10% of additive coconut sugar. Kombucha at 4% of coconut sugar yielded 8.86 ppm of glucuronic acid. Meanwhile, kombucha with 10% of coconut sugar yielded 6.22 ppm of glucuronic acid. Total acid has no corelation with glucuronid acid formation during the fermentation process.Key words: kombucha, glucoronic acid, coconut sugar, anticholesterol
关键词：kombucha; glucoronic acid; coconut sugar; anticholesterol