Chemical and Microbiological Characteristics of Galangal (Kaempferia galanga L.) Kombucha with Peeling Treatment and galangal Addition Elok Zubaidah*., Ayillah Malicha Sofia Alfan., Merryam Adawi Elfitra Ghozali., An-nisa Aulia Wismada., Dian Widya Ningtyas
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Indonesia
*Email: elok[at]ub.ac.id
Abstract
Kombucha is a tea-based fermented beverage with the addition of sugar which is assisted by the activity of microorganisms in the form of Symbiotic Culture of Bacteria and Yeast (SCOBY). The purpose of this study was to determine the effect of peeling treatment and differences in the addition of galangal on chemical characteristics, microbiology, antioxidant activity (IC50), and antibacterial activity in kombucha galangal, and to determine the best treatment of kombucha galangal. This study used RGFD with two factors and 3 replications. The variables investigated were peeling of galangal and variation of galangal addition (0.6%- 0.8%- 1.0%- and 1.2%). The best treatment for making kombucha galangal is using peeled galangal with the addition of 0.8% which contains total microbes 3.3 x 10^7 CFU/mL- total yeast 4.0 x 10^5 CFU/mL- total LAB 2.0 x 10^4 CFU/mL- total acid 1.01%- pH value 2.08- total sugar 6.64%- total phenol 120.86 mg GAE/mL- IC50 39.79 ppm- inhibition zone diameter against E. coli 3.83 mm- and against S. aureus 4.03 mm.
