PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)

Generally, coffee is consumed in form of powder of roasted coffee beans, while tea was commonly consumed which were from green tea leaves, oolong tea and black tea. However, nowadays there is a new way to drink coffee and tea in form of Kombucha Coffee (KC) and Kombucha Tea (KT), which are fermen...

全面介紹

Saved in:
書目詳細資料
主要作者: Susianah
格式: Final Project
語言:Indonesia
在線閱讀:https://digilib.itb.ac.id/gdl/view/45437
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!
id id-itb.:45437
spelling id-itb.:454372019-12-19T15:52:05ZPENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze) Susianah Indonesia Final Project - INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/45437 Generally, coffee is consumed in form of powder of roasted coffee beans, while tea was commonly consumed which were from green tea leaves, oolong tea and black tea. However, nowadays there is a new way to drink coffee and tea in form of Kombucha Coffee (KC) and Kombucha Tea (KT), which are fermented liquid extract using Kombucha culture. One of the components of Kombucha culture is acetic acid bacteria. Bacteria and yeast are known for their ability to degradate caffeine. This study aimed to determine the influence of incubation time on level of acidity and caffeine content in KC and KT. Liquid media are made from 0.25 g green coffee beans powder or 0.25 g green tea leaves powder extract in 100 mL water, added by 10 g sucrose and 10 mL fermented liquid coffee and tea. Incubation carried out at 32 °C, not be shaken and not be moved. Incubation times used were 0, 6, and 12 days, then pH value was analyzed by pH meter and caffeine content was analyzed by High Performance Liquid Chromatography (HPLC). The system of HPLC was C-18 column, 5 ?m pore size, mobile phase methanol-water (7:3), and in flow rate of 1,0 mL/minute. The initial pH value of pure green coffee bean extract was 7.26, after adding fermented liquid coffee became 3.38, then after fermentation for 6, and 12 days became 2.74 and 2.42, respectively. The initial pH value of pure green tea leaves extract was 6.50, after adding fermented liquid tea became 3.50, then after fermentation for 6 and 12 days became 2.79 and 2.70, respectively. While the initial caffeine content in pure green coffee bean extract was 6.19, after adding fermented liquid coffee became 5.83, then after fermentation for 6 and 12 days became 4.62 ± 0.21 and 2.96 ± 0.13 mg/L, respectively. The initial caffeine content in pure green tea leaves extract was 11.01, after adding fermented liquid tea became 9.49, then after fermentation for 6 and 12 days became 8.70 ± 0.03 and 8.12 ± 0.14 mg/mL, respectively. The longer incubation time, should the lower pH value and caffeine content in KC and KT, at least after 12 days fermentation. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description Generally, coffee is consumed in form of powder of roasted coffee beans, while tea was commonly consumed which were from green tea leaves, oolong tea and black tea. However, nowadays there is a new way to drink coffee and tea in form of Kombucha Coffee (KC) and Kombucha Tea (KT), which are fermented liquid extract using Kombucha culture. One of the components of Kombucha culture is acetic acid bacteria. Bacteria and yeast are known for their ability to degradate caffeine. This study aimed to determine the influence of incubation time on level of acidity and caffeine content in KC and KT. Liquid media are made from 0.25 g green coffee beans powder or 0.25 g green tea leaves powder extract in 100 mL water, added by 10 g sucrose and 10 mL fermented liquid coffee and tea. Incubation carried out at 32 °C, not be shaken and not be moved. Incubation times used were 0, 6, and 12 days, then pH value was analyzed by pH meter and caffeine content was analyzed by High Performance Liquid Chromatography (HPLC). The system of HPLC was C-18 column, 5 ?m pore size, mobile phase methanol-water (7:3), and in flow rate of 1,0 mL/minute. The initial pH value of pure green coffee bean extract was 7.26, after adding fermented liquid coffee became 3.38, then after fermentation for 6, and 12 days became 2.74 and 2.42, respectively. The initial pH value of pure green tea leaves extract was 6.50, after adding fermented liquid tea became 3.50, then after fermentation for 6 and 12 days became 2.79 and 2.70, respectively. While the initial caffeine content in pure green coffee bean extract was 6.19, after adding fermented liquid coffee became 5.83, then after fermentation for 6 and 12 days became 4.62 ± 0.21 and 2.96 ± 0.13 mg/L, respectively. The initial caffeine content in pure green tea leaves extract was 11.01, after adding fermented liquid tea became 9.49, then after fermentation for 6 and 12 days became 8.70 ± 0.03 and 8.12 ± 0.14 mg/mL, respectively. The longer incubation time, should the lower pH value and caffeine content in KC and KT, at least after 12 days fermentation.
format Final Project
author Susianah
spellingShingle Susianah
PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)
author_facet Susianah
author_sort Susianah
title PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)
title_short PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)
title_full PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)
title_fullStr PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)
title_full_unstemmed PENGARUH FERMENTASI MENGGUNAKAN KULTUR KOMBUCHA TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN PADA EKSTRAK AIR BIJI KOPI HIJAU ROBUSTA (Coffea cenephora L.) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze)
title_sort pengaruh fermentasi menggunakan kultur kombucha terhadap tingkat keasaman dan kadar kafein pada ekstrak air biji kopi hijau robusta (coffea cenephora l.) dan daun teh hijau (camellia sinensis (l.) kuntze)
url https://digilib.itb.ac.id/gdl/view/45437
_version_ 1823640717683064832