| dc.description.abstract | Dragon fruit (Hylocereus spp.) was a favorite fruit due to its delicious taste and
because it contains many nutrients that were good for health. Kombucha was a
beverage that is prepared by fermenting sweetened black tea using a tea fungus
(SCOBY), which was a symbiotic culture of acetic acid bacteria and yeasts. The
research aimed to explore the impact of various dragon fruit varieties and SCOBY
concentrations on the physiochemical, antioxidant, and sensory properties of
fermented beverages using the Kombucha consortium. Dragon juice was used as a
substrate for fermentation, resulting in a new beverage with the best-selected
treatment. After fermentation, the best treatment results were shown on day 8 of
white dragon fruit juice with scoby 5% (W5%) and red dragon fruit juice with scoby
5% (R1%). The results after fermentation showed a decrease in pH, total soluble
solids, total reducing sugar, and total betacyanin, but there was an increase in total
phenolic content and DPPH. The results of the best treatment method of white and red
dragon fruit juice fermentation were pH (W5% = 2.70, R1% = 2.48), total soluble
solids (W5%= 8.35oBrix, R1%= 13.35 oBrix), total reducing sugar (W5%= 6.54mg/ml,
R1%= 9.60mg/ml), and total betacyanin (W5%= 0.05mg/100ml, R1%=
0.43mg/100ml). In addition, the results with the best treatment generally increased
after 8 days, including phenolic content (W5%= 10.54 mgGAE/100ml, R1% = 12.03
mgGAE/100ml) and DPPH (W5%= 14.94%, R1%= 16.87%). In general, both types of
dragon fruit showed a promised antioxidant content that was good for human health. | en_US |
