| dc.contributor.advisor | Hardiningtyas, Safrina Dyah | |
| dc.contributor.advisor | Setyaningsih, Iriani | |
| dc.contributor.author | Faruq, M. Roisul | |
| dc.date.accessioned | 2024-01-27T00:47:42Z | |
| dc.date.available | 2024-01-27T00:47:42Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/136365 | |
| dc.description.abstract | Spirulina sp. is a microalga with a protein content of 64-73 %. Kombucha is a fermented beverage that is beneficial for body health. This research aims to determine the effect of extraction methods on the characteristics of kombucha extract made from Spirulina sp. The methods used include cold temperature maceration extraction, freeze-thaw, and hot temperature extraction. The treatments applied are freezing, brewing, and cold processes. Sample extraction undergoes fermentation with SCOBY (Symbiotic Culture of Bacteria and Yeast). The research results indicate that the method influences the pigment content in Spirulina sp. extract. The freezing treatment using the freeze-thaw method yields the highest pigment content in allophycocyanin pigment and total chlorophyll. Kombucha extract from Spirulina sp. is successfully obtained with pH values ranging from 2.5 to 3.8, alcohol content <0 %, and a TPC value of 105-106 CFU/g. The favorability level of kombucha from Spirulina sp. extract is not significantly different. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Karakterisasi Minuman Fermentasi Kombucha Mikroalga Spirulina sp. dengan Metode Ekstraksi yang berbeda | id |
| dc.title.alternative | Characterization of Kombucha Fermented Drink Microalgae Spirulina sp. with Different Extraction Methods | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | characterization | id |
| dc.subject.keyword | extraction | id |
| dc.subject.keyword | fermentation | id |
| dc.subject.keyword | kombucha | id |
| dc.subject.keyword | Spirulina sp. | id |
