CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Belimbing Wuluh Blossom as Antioxidant Tea Kombucha using Anaerobic Fermentation

soetiawan, Celine Berlusconi (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Belimbing Wuluh Blossom as Antioxidant Tea Kombucha using Anaerobic Fermentation. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink. Keywords: Fermented tea, Kombucha, Wuluh Blossom

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Fermented tea, Kombucha, Wuluh Blossom
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 24 Aug 2023 08:39
Last Modified: 19 Jun 2024 03:41
URI: http://repository.ottimmo.ac.id/id/eprint/889

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