Thesis

The Effect of Fermentation Time towards Physicochemical and Microbial Population of the Black Sapote (Diospyros Nigra)’s Kombucha using Symbiotic Culture of Bacteria and Yeast (SCOBY)

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Black sapote is a fruit originating from Mexico that contains high antioxidant activity because of its
varying phenolic compounds and micronutrients. Kombucha is one of the beverages that is fermented
by a SCOBY to produce a unique and fizzy flavor. A SCOBY consists of acetic acid bacteria, lactic acid
bacteria, and yeasts produce some acid for tart and fizzy flavour in kombucha. The effect of different
fermentation time on the pH, brix, antioxidant and microbial population of black sapote kombucha
was evaluated as the aims of this study. Based on the result, the different fermentation time towards
pH and brix was significant while the antioxidant activity was insignificant. The pH and brix of black
sapote decreases along with longer fermentation time. However, for antioxidants, there is no
significant difference along with longer fermentation time. In addition, this study also compares the
physicochemical properties of black sapote kombucha to know whether it is comparable with the
commercial tea kombucha. pH of black sapote kombucha end-product is 2.94 which similar to the value
of commercial tea kombucha. The brix of black sapote kombucha is too high compared to tea
kombucha thus the sugar should be reduced according to the sensory test to know the consumer’s
preference. Other than that, the black sapote kombucha has advantages where it contains three times
higher antioxidant properties than commercial tea kombucha. Moreover, further research is needed
to know in depth about the specific bacteria and yeast that optimize the fermentation process. In
addition, other antioxidant analysis methods are needed to evaluate the relation between antioxidant
activity towards microbial growth.

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Availability

Detail Information

Series Title

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Call Number

FT 23-015

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fermentation
Antioxidant activity
Kombucha
black sapote
Microbial Population

Specific Detail Info

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Statement of Responsibility

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