Pengaruh Waktu Fermentasi Terhadap Sifat Fisik Dan Kimia Pada Pembuatan Minuman Kombucha Dari Rumput Laut Sargasssum SP

The purpose of this study was to determine the effect of time on the physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with Sargassum sp seaweed as base material. The method that used in this research is explorative and descriptive methods. The treatment in this study is the fermentation time, there are 4 days, 8 days, 12 days and 16 days against physical and chemical properties of the Sargassum sp Kombucha. The results from the research show that fermentation time give the effect on physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with Sargassum sp seaweed as base material