ABSTRAKImunitas merupakan salah satu elemen yang dapat menciptakan kesehatan pada jangka panjang terutama diera pandemi COVID-19. Ancaman imunitas dari penyebaran COVID-19 selain melakukan vaksin, dibutuhkan nya mengkonsumsi bahan minuman probiotik kaya akan sumber polifenol dan dihasilkan melalui proses bioteknologi fermentasi bunga telang yaitu kombucha. Wisatawan terdapat kawasan pantai Cari...

Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, sugar, polyphenol, compound profile using LC-MS/MS) and antioxidant activity. Three variables were varied, i.e., concentration (1, 5, 10%), culture (10 20%), fermen...

Kombucha as a tea-based fermented beverage has become progressively widespread, mainly in the functional food market, because of health-improving benefits. As part daily diet for adults and children, kombucha was valuable non-alcoholic drink containing beneficial mixtures organic acids, minerals, vitamins, proteins, polyphenols, etc. The influence specific surface area vessel, inoculum size, in...

Background and Purpose: Seborrheic dermatitis is a chronic and recurrent superficial dermatitis in which Malassezia species play an important role. There are different Malassezia species, which have been recently reported to be resistant to common antifungals. Natural sources can be useful alternatives to reduce the emergence of this resistance. Kombucha tea is believed to have potential antimi...

Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from fermentation infusion Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, others. The study...

Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea (Camellia sinesis) with symbiotic bacteria. In the present study, kombucha was produced from black sinensis), grape (Vitis labrusca), mulberry (Morus nigra), and rosehip (Rosa canina) fruits. Its physicochemical, microbiological, sensory properties antimicrobial effects were investigated. Dur...

Kombucha is a fermented beverage that prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar black/green tea, which known as Camellia sinensis leaves. The previous study analyses the microbial composition can be obtained in production. Study shows yeast species acetic acid bacteria (AAB) are microorganisms involve fermentation process Kombucha. Some stud...

Consumers’ demand for ‘healthy’ food is growing at a fast pace. Beverages are one of the fastest-growing segments in healthy market. Kombucha product with rapid market growth and considered ‘healthy beverage’. drinkers (n = 296) contiguous United States (U.S.) were targeted to investigate differences various consumer regarding eater’s behavior, namely—(1) diet stage-of-change attitudes, (2) eat...