OPTIMATION OF MORINGA (MORINGA OLEIFERA) JUICE RATION IN SECONDARY FERMENTATION ON ANTIOXIDANT ACTIVITY AND ORGANOLEPTIC PROPERTIES IN KOMBUCHA FERMENTATION
The fermentation process can produce functional drinks that have a distinctive taste and provide benefits to human health, especially digestive health. One form of fermented beverage is kombucha, which is a tea fermented beverage that is added sugar as a fermentation substrate by the symbiotic cultu...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/47149 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |