Results 121 to 130 of about 238,088 (240)

Utilization of Kombucha Tea to Improve Children's Health and Reduce Stunting Rates in Patempuran Village, Jember Regency

Jurnal Pengabdian Masyarakat Formosa
In order to overcome the problem of stunting in children, a team of Jember University lecturers collaborated with the Patempuran Village community and posyandu cadres to carry out community service activities.
N. Kuswardhani, A. Wiyono, Nidya Shara Mahardika, Eka Ruriani   +3 more
semanticscholar   +1 more source

Pengaruh Variasi Jenis Pengolahan Teh (Camellia Sinensis L Kuntze) dan Konsentrasi Gula terhadap Fermentasi Kombucha sebagai Rancangan Lembar Kerja Peserta Didik (Lkpd) Biologi SMA [PDF]

, 2017
This study aims to determine the effect of variations in the type of processing of tea (Camellia sinensis L. Kuntze) and the concentration of sugar to ferment kombucha and draft Worksheet Students (LKPD) High School Biology.This study consisted of two ...
Habibah, I. (Irma), Mahadi, I. (Imam), Sayuti, I. (Irda)   +2 more
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Preparation and Analysis of Physicochemical Properties, Antioxidant and Antibacterial Activities of Kombucha Tea Produced from Beijing Bamboo Leaf Tea (Dendrocalamus sp.) and Green Tea

JOURNAL OF CURRENT SCIENCE AND TECHNOLOGY
Beijing bamboo (Dendrocalamus sp.), belonging to the Poaceae family, has been largely neglected and underutilized, particularly its leaves. This study aims to investigate the physicochemical properties, antioxidant, and antimicrobial activities of ...
Ananthaya Sansawat, Wanwarang Limsukon, V. Nitteranon   +2 more
semanticscholar   +1 more source

Biosorption of copper(II) and chromium(VI) by modified tea fungus [PDF]

, 2012
The tea fungus was found to have good adsorption capacities for heavy metal ions. In this work it was treated with HCl or NaOH at 20°C or 100°C, with the aim to improve its adsorption ability.
Prodanović Jelena M., Razmovski Radojka N., Šćiban Marina B.   +2 more
core   +1 more source

An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea

Biotechnology Journal International
Kombucha is a beverage that undergoes fermentation. The intake of it has markedly risen in recent decades owing to its purported advantageous benefits. Consequently, it has evolved into a heavily marketed beverage that is mass-produced.
Cihan Dusgun
semanticscholar   +1 more source

Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review

Journal of Natural Remedies
Kombucha is a traditional carbonated tea obtained by fermentation with Symbiotic Culture of Bacteria and Yeast(SCOBY). The SCOBY consumes sugar in tea and produces enzymes and organic acids.
Kalpana Gupta, Yogita Malhotra, Priyanka Choudhary   +2 more
semanticscholar   +1 more source

Pengaruh Lama Fermentasi terhadap Aktivitas Antioksidan Minuman Kombucha Lokal di Bali dengan Substrat Produk Gambir [PDF]

, 2014
Kombucha merupakan air seduhan substrat dan gula yang mengalami proses fermentasi oleh khamir dan bakteri. Substrat yang digunakan dalam penelitian ini adalah produk gambir.
C, C. (Chanjaya), E, L. N. (Leliqia), P, S. N. (Susanti)   +2 more
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Spartan Daily, February 28, 2017 [PDF]

, 2017
Volume 148, Issue 14https://scholarworks.sjsu.edu/spartan_daily_2017/1013/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core   +1 more source

Pengaruh Pemberian “Kombucha” Teh Rosella terhadap Profil Darah Mencit (Mus Musculus L) [PDF]

, 2014
“Kombucha” teh rosella merupakan produk minuman fungsional hasil fermentasi larutan teh dari kelopak bunga rosella dan gula menggunakan starter mikroba “Kombucha” (Acetobacter xylinum dan beberapa jenis khamir).
Astuti, S. (Sussi), Hidayanti, M. D. (Mukhani), Kustyawati, M. E. (Maria)   +2 more
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Effect of Long Fermentation to Titrated Acid Total (TAT) in Lemongrass Kombucha Tea (Cymbopogon citratus (DC.) Stapf.)

International Journal of Health Sciences and Research
The lemongrass plant is one of the plants that is usually used as an additional kitchen spice to strengthen the taste. However, as time passes, lemongrass is widely used as an ingredient in drinks and medicines that benefit the body.
Yoggi Ramadhani Purwaningtyas, Yosephina Dwi Woro Cahyaningtyas   +1 more
semanticscholar   +1 more source