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Journal articles on the topic 'Sugar Fermentation Test'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (2021): 36–45. http://dx.doi.org/10.36560/14320211325.

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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical anal

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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Diversity of Traditional Fermented Foods: Sucrose and Reducing Sugar Analysis of Various Fermented-Cassava." RSF Conference Proceeding Series: Medical and Health Science 2, no. 1 (2023): 24–32. http://dx.doi.org/10.31098/cpmhs.v2i1.627.

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Cassava and its various fermented products are one of the local foods in Indonesia. The fermentation process can have different effects on food, both in taste and nutritional value. Changes in sucrose and reduced sugar levels during fermentation play a role in determining food effects in various health disorders. This study aims to describe the impact of cassava fermentation on different fermented products (tape, growol, gathot) in terms of sucrose and reducing sugar levels. This observational laboratory research was done through two stages, i.e., qualitative and quantitative analysis. The qua

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3

Settapramote, Natwalinkhol, Nittaya Phungam, Kanrawee Hunsakul, Threethip Chuensun, Tanongsak Yatale, and Arthitaya Kawee-ai. "Optimization of Cocoa Nibs Fermentation Using Saccharomyces cerevisiae Starter Cultures: Impact on Physicochemical Properties and Aroma Profile." Trends in Sciences 22, no. 8 (2025): 10201. https://doi.org/10.48048/tis.2025.10201.

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Cocoa fermentation is a crucial post-harvest process that significantly influences cocoa beans’ flavor, aroma, and quality. This study investigates the impact of controlled fermentation using Saccharomyces cerevisiae strains 71B and K1V-1116 on cocoa nibs’ physicochemical and aromatic properties. The fermentation process was analyzed through total soluble solids (°Brix), pH, titratable acidity, cut test scores, sugar and acid composition, and volatile aroma compounds. Results indicate that total soluble solids decreased progressively as fermentation advanced, with natural fermentation retainin

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Arsyca Umayya, Khairidzi, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili Fathurrahmah Tiarno, Zefanya Widyasari, and Asri Nursiwi. "Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method." Jurnal Indonesia Sosial Teknologi 5, no. 8 (2024): 3102–14. http://dx.doi.org/10.59141/jist.v5i8.1341.

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Coffee pulp is the outer layer of coffee pulp which is one type of waste from the coffee processing process that increases every year without maximum utilization. Coffee pulp contains cellulose (63%) which can be utilized in the manufacture of semi-finished products in the form of liquid sugar through the fermentation method. Phenol in coffee pulp causes a sour and astringent taste in processed products, so a fermentation process is needed to degrade phenol compounds during aerobic fermentation. The purpose of this study was to determine the effect of the length of fermentation of coffee pulp

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Bhatti, Zulfiqar Ali, Manzoor-ul-Haq Rajput, and Ghulamullah Maitlo. "Impact of Storage Time, Rain and Quality of Molasses in the Production of Bioethanol." Mehran University Research Journal of Engineering and Technology 38, no. 4 (2019): 1021–32. http://dx.doi.org/10.22581/muet1982.1904.14.

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Due to environmental concerns and the rising prices of petroleum products, usually bio-ethanol is being produced in greater amount from sugar cane molasses in Pakistan. In this work various properties related to molasses are being analyzed by performing experiments at the Distillery Plant, AASML (AlAbbas Sugar Mills Limited), Mirpurkhas, Sindh, Pakistan. Brix, Sucrose, pH, ethyl alcohol, RS (Reducing Sugar), TSI (Total Sugar as an Invert), TS (Total Sugar), purity and presence of micro-organisms are scrutinized. In addition, the effects of quality parameters of pre-fermentation and fermentatio

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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Effect of Cassava Fermentation on Reducing Sugar and Sucrose Levels: A Preliminary Study of Healthy Snack Development." Journal of Healthcare and Biomedical Science 1, no. 2 (2023): 20–34. http://dx.doi.org/10.31098/jhbs.v1i2.1720.

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One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carri

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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Effect of cassava fermentation on reducing sugar and sucrose levels: a preliminary study of healthy snack development." Journal of Healthcare and Biomedical Science 1, no. 2 (2023): 20–34. http://dx.doi.org/10.31098/jhbs.v1i2.1595.

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One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carri

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8

Tavares, Pedro Paulo Lordelo Guimarães, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, et al. "Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential." Fermentation 9, no. 4 (2023): 384. http://dx.doi.org/10.3390/fermentation9040384.

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There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A total of 10% of each type of sugar was dissolved in sterile water to which 10% of kefir grains were then added and fermented for 48 h at room temperature. Analyses of pH/acidity, soluble solids, lactic/acetic acids, and lactic acid bacteria and yeast counts were performed, in addition to grain weighing

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Pratiwi, Sekar, Emantis Rosa, Priyambodo Priyambodo, and Tugiyono Tugiyono. "Populasi Telur Nyamuk Aedes sp. Pada Ovitrap yang Diberi Fermentasi Gula sebagai Atraktan Alami di Lingkungan Kampus FMIPA Universitas Lampung." JURNAL BIOLOGI PAPUA 12, no. 2 (2020): 109–13. http://dx.doi.org/10.31957/jbp.1117.

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Diseases transmitted by mosquito especially Aedes sp. there’s still happens in many areas of both city and village in Indonesia, until reducing Aedes sp. requires controlled effort. Attractant is a compound that can effect the behavior of mosquito even to decrease the population of mosquito directly. Sugar fermentation can be a natural attractant, this solution can produce carbon dioxide compound that can be a attract for mosquito, until mosquitoes are attracted to ovitrap. The purposes of this research was to determined the sugar fermentation to total of Aedes sp. eggs at ovitrap. The researc

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Liu, Yue Hua, and Qing Xiao Zhao. "Studies on the Fermentation Technics of Dry Wild Jujube Wine." Advanced Materials Research 236-238 (May 2011): 2951–56. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2951.

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In this study, we tried to utilize wild jujube as the raw material to produce fruit wine. Grape wine active dry yeast was used for fermentation. The effects of initial sugar content, inoculation concentration of yeast, fermentation temperature and pH were investigated. Fermentation conditions were optimized by orthogonal test. The resulted optimum fermentation conditions were as the following: initial sugar content: 18%, pH value: 4.0, fermentation temperature: 24°C, and inoculum concentration of dry yeast: 0.3%. The produced wine was amber, clear and transparent, fresh jujube fruit aroma, and

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Choirunnisaa, Nadia Maharani Jasmine, Siti Nur Jannah, Arina Tri Lunggani, Sri Pujiyanto, and Hermin Pancasakti Kusumaningrum. "Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations." Journal of Applied Food Technology 12, no. 1 (2025): 1–6. https://doi.org/10.17728/jaft.23277.

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The use of red ginger (Zingiber officinale var. rubrum) as the primary ingredient of kombucha is a diversification to increase the antioxidant activity of kombucha. The presence of gingerol dan shogaol in red ginger acts as a potential antioxidant, while the use of palm sugar serves as an additional source of antioxidants and alternative source of sucrose from regular granulated sugar. The fermentation time and the amount of sugar used are two variables that affect the kombucha’s fermentation process. This study aims to examine the effect of various fermentation times and palm sugar concentrat

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Traughber, Zac, Fei He, Jolene Hoke, Gary Davenport, and Maria R. C. de Godoy. "PSXI-27 Chemical Composition and In Vitro Fermentation Characteristics of Legumes Using Canine Fecal Inoculum." Journal of Animal Science 98, Supplement_4 (2020): 320–21. http://dx.doi.org/10.1093/jas/skaa278.572.

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Abstract Legumes are a popular grain-free alternative carbohydrate source in canine diets; however, information on fermentative characteristics of select legumes have not been established. Thus, the objectives of the present study were to quantify the chemical compositions and fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits, navy bean powder, and garbanzo beans, were analyzed and compared to a control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, c

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13

FANEDL, Lijana, and Gorazd AVGUŠTIN. "Sugar fermentation profiles of bifidobacteria from rat gut." Acta agriculturae Slovenica 70, no. 1 (1997): 55–61. http://dx.doi.org/10.14720/aas.1997.70.1.16056.

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Sugar fermentation profiles of 21 bifidobacterial isolates from rat small intestine were analyzed using the API 50CH test. The isolates were pooled into three main groups on the basis of the fermentation of 49 sugars. The sugar fermentation profiles of main groups were different from those of known bacterial species from the genus Bifidobacterium. According to the calculated phenetic similarity values the three groups of gut isolates were quite distant to each other, too. The group A seemed to be quite different from all 13 tested bifidobacterial type strains, the group B seemed to be phenotip

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14

Sintyadewi, Putu Rima, I. Gusti Agung Yogi Rabani RS, and Nadya Treesna Wulansari. "Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time." International journal of chemical & material sciences 4, no. 1 (2021): 27–32. http://dx.doi.org/10.21744/ijcms.v4n1.1768.

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Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with

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15

Fanani Gunawan, Muhammad Iqbal, Winangsit Sekar Mawarti, Maisya Khoerunnisa, et al. "Sensory characteristics of Tambi tea kombucha from Wonosobo regency at different fermentation times using the Rate-All-That-Apply method." IOP Conference Series: Earth and Environmental Science 1485, no. 1 (2025): 012001. https://doi.org/10.1088/1755-1315/1485/1/012001.

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Abstract Tambi tea products from Wonosobo Regency are not widely known or popular, even among the locals. The making of Tambi tea kombucha is one solution for developing new products from Tambi tea while reducing the sugar amount consumption of tea and enhance its functionality. The fermentation process of sweet tea using SCOBY (Symbiotic Culture of Bacteria and Yeast) is already known to enhance the antioxidant capacity, lowering sugar content, and enrich the distinctive flavor of Tambi tea. This study explores the characteristics of Tambi tea kombucha fermentation time for 4 and 7 days, comp

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16

Yanchenko, Elena, Galina Volkova, Elena Kuksova, et al. "Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids." Food Processing: Techniques and Technology 53, no. 1 (2023): 131–39. http://dx.doi.org/10.21603/2074-9414-2023-1-2420.

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Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage. The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar

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Sipahutar, Alin Syafira, Elwina Elwina, and Zulkifli Zulkifli. "Pengaruh Jenis Gula dan Waktu Fermentasi Terhadap Kualitas Minuman Fermentasi Kombucha Air Kelapa." Jurnal Riset, Inovasi, Teknologi & Terapan 2, no. 2 (2024): 53. http://dx.doi.org/10.30811/ristera.v2i2.5468.

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Coconut water is rich in nutrients in the form of sugar, protein, fat, electrolytes, growth hormones and is relatively good for developing bacterial growth to produce other food products. As a diversification of coconut water waste, coconut water is processed into a fermented coconut water kombucha drink. This research aims to determine the effect of the type of sugar and fermentation time on the quality of the fermented coconut water kombucha drink by varying the type of sugar, namely: (cane sugar; palm sugar and coconut sugar) and varying the fermentation time 3;6;9;12 and 15) day. After obt

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18

Pracheta Febricia, Gede, Komang Ayu Nocianitri, and I. Desak Putu Kartika Pratiwi. "Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Terong Belanda (Solanum betaceum Cav ) Dengan Lactobacillus sp F213." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 170. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p07.

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   This research aims to identify the effect of fermentation time on the characteristics of tamarillo juice (Solanum betaceum Cav.) probiotic drinks with the addition of Lactobacillus sp F213 as well as to determine the best time of fermentation that produces the best characteristics of product. Descriptive experimental method design was used in the objective test (total LAB test, total sugar, total acid, pH) and randomized block design in subjective testing (sensory testing). This study uses a treatment that is fermentation time: (18 hours, 20 hours, 22 hours, 24 hours, and

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AHOUSSI, Jean Marie, Hadja Djeneba OUATTARA, Lamine SAMAGACI, and Sébastien NIAMKÉ. "Comparative Study Between Liquid and Freeze-Dried Microbial Starters for Cocoa Bean Fermentation at Semi-Pilot Scale in Côte d'Ivoire." International Journal of Current Microbiology and Applied Sciences 14, no. 5 (2025): 1–13. https://doi.org/10.20546/ijcmas.2025.1405.001.

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Cocoa fermentation is the post-harvest treatment with the greatest impact on the quality of merchantable cocoa beans, due to its random nature. To control this process, microorganisms have been proposed as starters. While some authors suggest the use of these starters in liquid form, others suggest the freeze-dried form. The aim of the present study is to determine the best form of microbial starters for cocoa bean fermentation. A microbial cocktail consisting of two yeasts, three lactic acid bacteria, one acetic acid bacteria and one Bacillus was used. Each microorganism was grown individuall

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Hasanuddin, Hasanuddin, Kurnia Herlina Dewi, and Okta Wulandra. "THE USE OF COCONUT WATER FOR RAW MATERIAL OF VINEGAR." Jurnal Agroindustri 2, no. 2 (2012): 53–61. http://dx.doi.org/10.31186/j.agroind.2.2.53-61.

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Vinegar could be produced from any fruit juice. Coconut water as raw material was used by increasing sugar concentration. Vinegar is one of the alternatives in the use of coconut water waste. This is supported by the needs of the growing vinegar. Vinegar manufacture involves two stages of fermentation (anaerobic and aerobic). Aerobic fermentation by adding yeast and sugar yield of 12% alcohol (the alcohol optimal), where as aerobic fermentation produces vinegar 4% -12.5% (SNI). The purpose of this study were to determine the optimal percentage of the addition of yeast and sugar to produce alco

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Shafira, Adrina Eka, Antonius Hintono, and Siti Susanti. "Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)." Journal of Applied Food Technology 9, no. 1 (2022): 5–10. http://dx.doi.org/10.17728/jaft.8399.

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This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 5 repetitions. Fermentation time variations carried out are 2, 4, 6 and 8 days. Data from the testing of chemical and microbiological properties were analyzed using Analysis of Variance (ANOVA) with a 95% confi

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Tuapattinaya, Prelly, Pamela Mercy Papilaya, and Anthonia R. O. Tibalilatu. "PENGARUH LAMA FERMENTASI DAN JENIS GULA TERHADAP KADAR ALKOHOL MINUMAN BERBAHAN DASAR GANDARIA (Bouea macrophylla Griff)." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 10, no. 1 (2023): 102–9. http://dx.doi.org/10.30598/biopendixvol10issue1page102-109.

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Background: Alcoholic beverages can be derived from palm sap or fruit juice. The fruit most widely used as a base for alcoholic beverages by the fermentation is generally grapes. The Gandaria (Bouea macrophylla Griff) can be used as raw material for substitute grapes for the process of making alcoholic beverages. Sugar is one of the important factors, because sugar is fermented by yeast into ethanol and CO2. The purpose of this research was to know the effect of fermentation time and types of sugar on alcohol content in gandaria(Bouea macrophylla Griff)-based drinks and organoleptic tests as a

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Sudiarta, I. Wayan, Setianingsih Ni Luh Putu Putri, A. A. Made Semariyani, Ni Made Putri Pradnya Paramita Dewi, and ,. Putu Nanda Icaka Putri. "Development of Local Banana-Based Wine Products Reviewed in Terms of Sugar Content and Dilution." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 9, no. 1 (2025): 295–302. https://doi.org/10.29165/ajarcde.v9i1.642.

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Banana wine has high nutritional content and relatively high antioxidant levels. Thisstudy aims to test and analyze sugar concentration and the effect of optimal dilution toobtain banana wine with good characteristics and by SNI standards. The method used toachieve the objectives is the sugar content in the fermentation media and the amount offermentation media dilution. In this study, several sugar levels were tested (10%, 15%,20%, and 25%) and diluted fermentation media (1:3, 1:4, and 1:5). The data obtainedwere then analyzed using one-way ANOVA. Based on the results of objectiveobservations

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24

Nurusman, Arief Abdillah, Trianik Widyaningrum, Rifda Khairun Nisa, and Listiatie Budi Utami. "Pengaruh Konsentrasi Crude Enzim Bacillus subtilis terhadap Kadar Gula dan Bioetanol Hasil Fermentasi Kulit Singkong Menggunakan Zymomonas mobilis." Bioscientist : Jurnal Ilmiah Biologi 11, no. 2 (2023): 1542. http://dx.doi.org/10.33394/bioscientist.v11i2.9491.

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Bioethanol is an environmentally friendly and renewable alternative fuel. The use of alternative fuels is necessary because petroleum fuels make a major contribution to increasing greenhouse gas concentrations, especially CO2. Bioethanol can be obtained from materials containing carbohydrates such as cassava peel which has a high carbohydrate content, namely 4.55%. The aim of this research was to see the effect of the crude enzyme concentration of Bacillus subtilis on the results of sugar and bioethanol content of cassava peel fermentation with Zymomonas mobilis and to find out the crude enzym

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25

Holguín-Loya, Armando H., Adriana E. Salazar-Herrera, Nicolas O. Soto-Cruz, et al. "Enhancing Mezcal Production Efficiency by Adding an Inoculant of Native Saccharomyces cerevisiae to a Standardized Fermentation Must." Foods 14, no. 3 (2025): 341. https://doi.org/10.3390/foods14030341.

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All traditional mezcal producers use artisan methods to produce mezcal. The low technological development in the elaboration processes results in low yield and high residual sugar concentration. First, this work optimized the concentration of initial sugars and yeast-assimilable nitrogen (YAN) in Agave durangensis juice fermentation at the laboratory level. A yield near 0.49 g EtOH/g sugar and a productivity of 1.54 g EtOH/L*h was obtained with an initial sugar concentration of 120 g/L and a YAN concentration of 0.227 g/L. Only Saccharomyces cerevisiae was found after 24 h of incubation at lab

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Markov, S. L., D. D. Cvetkovic, and Aleksandra Velicanski. "The availability of a lactose medium for tea fungus culture and Kombucha fermentation." Archives of Biological Sciences 64, no. 4 (2012): 1439–47. http://dx.doi.org/10.2298/abs1204439m.

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Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a ?tea fungus?) or fermentation brought from previous cultivation process. Our aim was to test the possibility of obtaining a Kombucha beverage using different concentration of lactose as an alternative source of C-atoms. A traditional medium sweetened with sucrose or without sugar was used as control. Without lactose-fermenting yeast strains in tea fungus, lactose is not an adequate alternative source of the C-atom for Kombucha fer

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Agus Widyantara, I. Wayan, Komang Ayu Nocianitri, and Ni Made Indri Hapsari Arihantana. "Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 151. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p05.

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    This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANO

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Suprayogi, Dedy, Eva Agustina, Fanny Fajrin Aulia Rosyada, and Hanik Faizah. "Effect Fermentation Time of Halal Label Wuluh Starfruit Leaves Kombucha Tea (Avverhoa bilimbi Linn.) Based on Alcohol Content and Chemical Characteristic." Proceedings of International Conference on Halal Food and Health Nutrition 1, no. 1 (2023): 73–78. http://dx.doi.org/10.29080/ichafohn.v1i1.1128.

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Kombucha is a fermented drink of tea and sugar with the help of tea mushrooms. Wuluh starfruit leaf is one of the ingredients can be used to make kombucha. Kombucha contains chemical compounds have health effects. However, the fermentation process makes kombucha also produce alcohol, which can affect the halal label. The purpose of this study is to determine the effect of fermentation time of halal label wuluh starfruit leaf kombucha tea based on alcohol content and chemical characteristics. This study is an experimental study with a complete randomized design consisting (CRD) of 4 treatments

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Mumpuni Erawati, Christina, Ruth Chrisnasari, and Peeyush Soni. "The Effect of Pod Storage on Chemical and Microbiological Characteristics of Organic and Non–organic Balinese Cacao Pulps." E3S Web of Conferences 374 (2023): 00007. http://dx.doi.org/10.1051/e3sconf/202337400007.

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The purpose of this study was to determine the effect of Organic and Non-Organic Balinese Cacao (Theobroma cacao L.) storage duration on chemical and microbiological levels in order to know the exact storage period to get a good substrate for fermentation. This research is the first step in preparing Specialty Cocoa. Chemical parameters such as reducing sugar, total sugar, protein content, moisture content, and pH along the pod storage were determined in this study. The ideal substrate condition for cocoa fermentation was suggested on the 4th d, in which the pulp contained total sugar of 12.5

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Oganesyants, Lev, Alexander Panasyuk, Elena Kuzmina, and Mikhail Ganin. "Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines." Food Processing: Techniques and Technology 50, no. 4 (2020): 717–25. http://dx.doi.org/10.21603/2074-9414-2020-4-717-725.

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Introduction. Like any other food product, alcoholic drinks are subject to falsification. The present research featured various methods of analysis that can be applied to control the quality and authenticity of wine production. In case of doubt, experts apply national and interstate standards, the most informative of which are based on the isotopic mass spectrometry principle. Fruit winemaking relies on beet or cane sugar. Researchers have to develop a method to identify the difference between conditionally exogenous alcohols, which are formed during fermentation, and real exogenous alcohols,

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Peng, Ling. "Optimization of ethanol fermentation with reducing sugars from Camellia (Camellia oleifera) seed meal using response surface methodology." Thermal Science 22, Suppl. 2 (2018): 639–47. http://dx.doi.org/10.2298/tsci171112048p.

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Camellia seed meal is studied as raw material for fermentation of ethanol. In the experiments, the effect of different variables, such as the ratio of calcium to magnesium ion, ammonium chloride addition ratio, and yeast addition ratio on ethanol yield of the reducing sugar fermentation from Camellia seed meal were investi- gated by a single-factor test and a response surface methodology, respectively. The results indicated that the optimal fermentation conditions of the reducing sugar from Camellia seed meal were the ratio of calcium and magnesium ion 1:1, the ammonium chloride addition ratio

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Tanamas, Leoni, I. Desak Putu Kartika Pratiwi, and Ni Made Indri Hapsari Arihantana. "Pengaruh Lama Fermentasi Lanjutan Terhadap Karakteristik Kimia dan Sensoris Kombucha Setelah Penambahan Sari Mangga Arumanis (Mangifera indica L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 14, no. 1 (2025): 39. https://doi.org/10.24843/itepa.2025.v14.i01.p04.

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Kombucha is a fermented beverage made from a solution of tea, sugar, and kombucha culture microbes. Kombucha has a sour taste and pungent aroma that reduces sensory acceptability. The addition of mango juice in secondary fermentation with the right period, is expected to improve the acceptability of kombucha. This study aims to determine the effect of secondary fermentation time after the addition of arumanis mango juice on kombucha characteristics and determine the right length of secondary fermentation to produce kombucha with the best characteristics. This study uses a Completely Randomized

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Bunga, S. J., R. W. Sir, and Z. Hidayah. "Physicochemical properties of dragon fruit palmyra neera wine." Food Research 9, no. 2 (2025): 184–89. https://doi.org/10.26656/fr.2017.9(2).045.

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Dragon fruit-palmyra neera wine is a functional beverage processed from dragon fruit (Hylocereus polyrhizus) juice blended with palmyra (Borassus flabellifer) neera. Wine processing was done by spontaneous fermentation where the source of fermentative bacteria was obtained naturally from the neera. Fermentation was carried out for 21 days then wine aging was continued for 3 months. The physicochemical properties (pH, tartaric acid, alcoholic content, total soluble solid, reducing sugar content, color and antioxidant activity) were determined using standard scientific procedures of food charact

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Jokic, Aleksandar, Jovana Grahovac, Jelena Dodic, et al. "Artificial neural network approach to modeling of alcoholic fermentation of thick juice from sugar beet processing." Chemical Industry 66, no. 2 (2012): 211–21. http://dx.doi.org/10.2298/hemind110805085j.

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In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation time for the cultivation medium based on thick juice with starting sugar content of 5-15 g kg-1. For the fermentation of cultivation medium based on thick juice with starting sugar content of 20 and 25 g kg-1 significant increase in ethanol content was attained during the whole fermentation process, resulting in 12.51 and 10.95 dm3 m-3 ethanol cont

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Yang, Jin Song, Rui Yang, Hai Sheng Tan, Hai Rui Zhai, and Xiao Huan Sun. "Astaxanthin Production by Phaffia Rhodozyma Fermentation of Pineapple Peel Substrate." Advanced Materials Research 233-235 (May 2011): 2962–69. http://dx.doi.org/10.4028/www.scientific.net/amr.233-235.2962.

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Pineapple peel as main material was fermented with Phaffia rhodozyma to produce astaxanthin. Using the Box-Behnken design, the effects of sugar content, initial pH and nitrogen content were studied with the yield of astaxanthin as response value, which was evaluated to optimize the fermentation conditions of astaxanthin production. The optimal fermentation conditions have been reached by the study: sugar content was 36.3 g/L, the initial pH was at 5.85 and nitrogen content was 8 g/L. By validation test, the astaxanthin yield under the optimal condition, which was basically corresponded to the

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Nurhasanah, Herla Rusmarilin, and Jansen Silalahi. "Characteristics Physicals and Chemicals of Probiotic Drinks Soy-Yamghurt." Indonesian Journal of Agricultural Research 5, no. 2 (2023): 85–99. http://dx.doi.org/10.32734/injar.v5i2.8310.

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Soy-yamghurt is fermentation product of yam-bean extract and soybean extract made by adding bacterium Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophillus which are commonly used in the process of making yoghurt. This study aims to determine the physical and chemical characteristics of soy-yamghurt probiotic drinks. The research used a completely randomized design factorial with two factors, i.e.: ratio of yam-bean extract with soybean extract (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%) and fermentation periods (4 hours; 6 hours; 8 hours). The result showed tha

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Agus, Suprijono, Sulistyarini Indah, and Hesti W. Ariani. "Effect of Type of Yeast and Yeast Concentration to The Level Ethanol in Bioethanol Production with Molasses Material." International Journal of Life Science and Agriculture Research 04, no. 02 (2025): 140–45. https://doi.org/10.5281/zenodo.14915759.

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Molasses is a byproduct of sugar manufacturing process and a sugar factory waste that can not be crystallized again with sucrose content of 48-56%. Molasses is one of the many ingredients that can be used as raw material for ethanol production. Ethanol is a volatile liquid, clear, colorless, odorless typical that can be obtained from fermentation with a substrate that contain lots of carbohydrates (sugar, starch or cellulose). The aims of this research was to investigate the effect of yeast type and yeast concentration between bread yeast and tape yeast to ethanol content obtained from the fer

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Pratiwi, Rizky Indah, Nurkhaerani Taufiq, Subari Yanto, Andi Sukainah, and Reski Praja Putra. "Kajian Tepung Jagung yang Dipragelatinisasi Dilanjutkan Fermentasi Terhadap Kadar Glukosa Darah Mencit Yang Diinduksi Aloksan." Jurnal Pendidikan Teknologi Pertanian 10, no. 1 (2024): 77–90. http://dx.doi.org/10.26858/jptp.v10i1.656.

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This study aims to determine the effect of modified corn flour through the pragelatinization process followed by Lactic Acid Bacteria (LAB) fermentation on lowering blood sugar levels. This study uses a quantitative description method in the form of experiments by comparing the average value of the mice group given the treatment. he first stage involves mice being grouped into 3 groups, each group contains 7 mice, adapted for 14 days, and measuring blood sugar levels before treatment. The second stage is feeding and treatment for 21 days, standard feed without alloxan injection as a negative c

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Falasifah, Ratu, Beauty Suestining Diyah Dewanti, Elok Zubaidah, and Sucipto Sucipto. "The influence of sugar concentration and fermentation time of green tea kombucha (Camellia sinensis) on its halal and safety aspects." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 8, no. 1 (2025): 423–32. https://doi.org/10.21776/ub.afssaae.2025.008.01.4.

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Kombucha is a fermented tea beverage made from Camellia sinensis and sugar using a Symbiotic Culture of Bacteria and Yeast (SCOBY). It is known for its health benefits, including immune system support, antimicrobial activity, anti-inflammatory properties, and probiotic effects. However, its ethanol content raises concerns among the predominantly Muslim Indonesian population. This study aims to evaluate the influence of sugar concentration and fermentation time on the halal and safety aspects of green tea kombucha. A Randomized Block Design (RBD) was employed, with sugar concentrations of 5%, 7

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Saputra, Roni, Mega Gemala, Hengky Oktarizal, Trisna Dewita, and Wanda Rahmayni. "Optimizing the Utilization of Fermented Natural Materials as Mosquito Trapping Attractives." Miracle Journal of Public Health 5, no. 1 (2022): 1–10. http://dx.doi.org/10.36566/mjph.v5i1.285.

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Mosquitoes are insects that can interfere because, in addition to causing itching and pain, several types of mosquitoes are vectors or transmitters of various diseases. One of the free and environmentally friendly mosquito vector controls is to make simple traps with attractants containing fermented natural ingredients. This study aimed to determine the effectiveness of cassava fermentation, sugarcane water fermentation, brown sugar fermentation, and banana skin fermentation as mosquito attractants. This study is experimental research designed as a post-test–only control group design. The resu

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ARDHENIATI, MINANG, M. A. M. ANDRIANI, and BAMBANG SIGIT AMANTO. "Fermentation kinetics in kombucha tea with tea kind variation based on its processing." Biofarmasi Journal of Natural Product Biochemistry 7, no. 1 (2009): 48–55. http://dx.doi.org/10.13057/biofar/f070106.

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Ardheniati M, Andriani MAM, Amanto BS. 2009. Fermentation kinetics in kombucha tea with tea kind variation based on its processing. Biofarmasi 7: 48-55. Tea (Camellia sinensis) is one of agriculture commodities which contains powerful substance, especially in health sector. The kinds of tea in Indonesia are green tea and black tea. Kombucha tea is made from water and tea boiled with fermentation process about 8-12 days. It consists of complex material changed by Acetobacter xylinum bacteria and Saccharomyces cerevisiae leavened. The purpose of the research was to find out the impact of the kin

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Hidayah, Thauhidayatul. "The Effect of Saccharomyces cerevisiae Inoculum Concentration On Bioetanol Production From Cocoa Peel (Theobroma cacao L)." SainsTech Innovation Journal 1, no. 1 (2018): 6–15. http://dx.doi.org/10.37824/sij.v1i1.2018.18.

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This study aims to determine the effect of S. cerevisiae inoculum concentration on the ethanol content produced in the fermentation process of cocoa pods. The study design used a completely randomized design (CRD). Parameters observed were alcohol content, reducing sugar content and pH. The research was carried out in the laboratory scale and pilot scale. The laboratory scale consists of preliminary and major research. Preliminary research aims to find the optimum concentration of H2SO4 to produce the highest reducing sugar. The main research phase, namely hydrolysis using optimum H2SO4 from p

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Khaerah, Azrini, and Ardianto. "Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time." BIOEDUSCIENCE 7, no. 1 (2023): 8–14. http://dx.doi.org/10.22236/jbes/7110797.

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Background: This research aims to find the best mixture of kombucha that can accept by the community in BTN Pa’jukukang, Bantaeng district. Kombucha is a fermented beverage made from tea and sugar mixed with the kombucha culture. A kombucha culture is a mixture of bacteria and yeast designated as SCOBY in this work. Methods: In this research, kombucha was made from 4 various teas, i.e., black tea, green tea, oolong tea, and white tea. Each tea was fermented for 7 and 14 days. The kombucha tea samples were subjected to an organoleptic test based on the consumer's acceptance level. The organolep

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Anggraini, Novia, Christina Mumpuni Erawati, and Sulistyo Emantoko Dwi Putra. "Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium." JURNAL AGROTEKNOLOGI 18, no. 01 (2024): 14. http://dx.doi.org/10.19184/j-agt.v18i01.41641.

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Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions

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Adi Wira Kusuma, Gusti Putu, Komang Ayu Nocianitri, and I. Desak Putu Kartika Pratiwi. "Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 181. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p08.

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   This research aims to identify the effect of fermentation time on the characteristics of fermented rice drinks and to identify the proper fermentation time to produce fermented rice drink with the best characteristics. Fermentation of fermented rice drink used the Lactobacillus sp. F213 isolates. This research used a randomized block design (RBD) with fermentation time as treatment, namely 18, 20, 22, 24, and 26 hours. Each treatment was repeated 3 times resulting in 15 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment affected

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Baharuddin, Syahidah, and Nyni Yatni. "PENENTUAN MUTU CUKA NIRA AREN (Arenga pinnata) BERDASARKAN SNI 01-4371-1996." PERENNIAL 5, no. 1 (2009): 31. http://dx.doi.org/10.24259/perennial.v5i1.187.

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This study was aimed to determine quality of sugar palm vinegar (Arenga pinnata) based on SNI 01-4371-1996. The result was expected to provide material information about the quality of sugar palm vinegar based on SNI 01-4371-1996 and as a reference for further research. Nira of sugar palm as sample used in this research were obtained from Kappang Village, District Cenrana, Maros Regency, South Sulawesi Province. The process of making vinegar through by fermentation of the nira which has been obtained from the field. Vinegar is produced and then tested their quality based on SNI 01-4371-1996. T

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Hijriadina, Zerati, Buchary Rahman Ash Shiddiqi, Raina Julia Amanda, et al. "Literature Review: The Effect of Butterfly Pea Flower Kombucha Fermentation as Antibacterial Agent." Jurnal Biologi Tropis 25, no. 1 (2025): 536–44. https://doi.org/10.29303/jbt.v25i1.8480.

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Biotechnology involves the use of microorganisms supported by technology to produce goods and services, a practice that has been around for thousands of years. The application of biotechnology includes processing fermented beverage products. Kombucha is a traditional fermented tea drink that is carbonated and has a slightly sweet and sour taste. Butterfly pea flower contains anthocyanins, which act as antioxidants and antibacterial agents. Sugar serves as a nutrient for Scoby, helping with the fermentation process. This article review uses a scientific literature study, with data collected fro

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Hidayat, Muhammad Roofiif, Clara Acoustia, Vinka Islami Zaitun, et al. "PEMANFAATAN ECO-ENZYME DALAM KEGIATAN PRAKTIK BELAJAR LAPANGAN KEPADA MASYARAKAT." JMM (Jurnal Masyarakat Mandiri) 7, no. 2 (2023): 1435. http://dx.doi.org/10.31764/jmm.v7i2.13665.

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Abstrak: Indonesia merupakan Negara penghasil sampah tahunan dengan jumlah yang cukup banyak. Eco-Enzyme merupakan hasil dari fermentasi limbah dapur organic seperti ampas buah dan sayur-sayuran, gula (gula cokelat, gula merah, atau gula tebu) air. Hasil fermentasi tersebut menghasilkan larutan berwarna cokelat gelap dan memiliki aroma fermentasi asam manis yang kuat. Tujuan dari pengabdian ini adalah untuk mengedukasi masyarakat untuk mengolah sampah dari tingkat rumah tangga khususnya sampah organik. Metode yang digunakan adalah penyuluhan berupa pelatihan pembuatan Eco-Enzyme dengan respond

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Puspaningtyas, Desty Ervira, Puspita Mardika Sari, Nanda Herdiyanti Kusuma, and Debora Helsius SB. "ANALISIS POTENSI PREBIOTIK GROWOL: KAJIAN BERDASARKAN PERUBAHAN KARBOHIDRAT PANGAN." GIZI INDONESIA 42, no. 2 (2019): 83. http://dx.doi.org/10.36457/gizindo.v42i2.390.

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Disease treatment and prevention can be done by providing appropriate dietary therapy, such as the use of functional food. Growol, cassava fermented food, is potentially developed as functional food. Cassava fermentation process into growol can change growol’s prebiotic potency. Aim of this study was to know growol’s prebiotic potency as a functional food based on carbohydrate changes. This was an observational laboratory study. Samples of this study were cassava and growol. Cassava used in this study was Manihot esculenta Crantz. The prebiotics potency was seen from carbohydrate, reducing sug

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Nurhasanah, Nurhasanah, and Zona Octarya. "Synthesis of Vinegar Acid with Raja Uli Banana Peel (Musa paradiaca) by Adding Bagasse Water (Saccharum officinarum)." Indonesian Journal of Chemical Science and Technology (IJCST) 1, no. 1 (2018): 17. http://dx.doi.org/10.24114/ijcst.v1i1.10189.

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The large amount of banana peel waste that increased soil acidity and caused environmental pollution. Bagasse water was used to provide additional sugar besides using Raja Uli banana peel due to the use of sugar is less economical This study is aimed at making vinegar acid with Raja Uli banana peel by adding bagasse water as the weak electrolyte solution on electrolyte and non-electrolyte practice . The optimization was done at the time used for fermentation by varying the time 1, 2, 3, and 4 days in each fermentation step. For testing vinegar acid, FeCl3 and H2SO4 as the qualitative test and

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