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Kombucha from Gambir Leaf Tea by MirzaAmalia Nagk Cool Abiezzt is a document available to read on EtoBox.
This document discusses a study on the effect of adding sugar and starter on the characteristics of kombucha drink made from gambir leaf tea. The study used a completely randomized design with four levels of sugar addition (6%, 8%, 10%, 12%) and four levels of starter addition (2%, 4%, 6%, 8%). The results showed that the interaction between sugar and starter addition significantly affected the total acid level. Higher sugar increased total acid, soluble solids, vitamin C, microbes and taste, but decreased
- Author
- MirzaAmalia Nagk Cool Abiezzt
- Language
- EN