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Clarifying kombucha characteristics, membrane separation and thermal treatment studies

Clarifying kombucha characteristics, membrane separation and thermal treatment studies / Susan Ling Ying

Abstract Kombucha terdiri daripada yis dan bakteria asid asetik, terutamanya Acetobacter Xylinum yang akan membentuk selulosa kulit tipis dalam teh. Kombucha disediakan dengan pelbagai teh dan gula kepekatan dan ditapai selama 14 hari. Gula digunakan sebagai sumber karbon dalam Kombucha penapaian. Sepanjang penapaian, pH, jumlah asids dan kekeruhan akan disiasat dan direkod dalam kajian ini. Kombucha yang terdiri daripada 8g/L teh dan 50g/L gula menunjukkan optimum teh dan gula kombinasi bagi bakteria untuk berkembang dan direkod dengan nilai pH terendah sebanyak 3.26, jumlah keasidan tertinggi yang memerlukan 9.8ml NaOH untuk pentitratan Kombucha dan kekeruhan tertinggi sebanyak 93.0 NTU. Membran PVDF UF 30kDa boleh menapis Kombucha untuk kejernihan 1.01 NTU dan telah dipilih sebagai membran yang paling sesuai untuk menapis Kombucha kerana ia menghasilkan fluks yang lebih tinggi dan penting untuk penggunaan jangka panjang. Suhu merupakan faktor penting kepada pertumbuhan bakteria dan rawatan haba pada 70 ° C selama 10 minit adalah mencukupi untuk mengurangkan pembentukan selulosa bakteria. _______________________________________________________________________________________________________ Kombucha is composed of yeast and acetic acid bacteria especially, Acetobacter Xylinum which forms a cellulose pellicle layer on tea broth. The tea broth was fermented for 14 days in the presence of different amounts of black tea and sucrose as carbon source. The properties of Kombucha such as pH, total acids and turbidity were investigated in this study. Kombucha with 8g/L tea and 50g/L sucrose showed the optimum combination of tea and sucrose concentrations for the bacteria to grow which recorded with lowest pH value of 3.26, highest total acidity which 9.8ml of NaOH needed for titration of Kombucha and highest turbidty of 93.0 NTU. PVDF UF 30kDa membrane could clarified Kombucha to turbidity of 1.01 NTU and was chosen to be the best membrane used for clarifying Kombucha as it produced higher flux and essential for long term usage. Temperature was essential factor on growth and thermal treatment at 70°C for 10 minutes was sufficient to depressed the bacterial cellulose formation.

Contributor(s): Susan Ling Ying - Author Primary Item Type: Final Year Project Identifiers: Accession Number : 875005410 Language: English Subject Keywords: Kombucha; bacteria; cellulose First presented to the public: 6/1/2014 Original Publication Date: 8/17/2020 Previously Published By: Universiti Sains Malaysia Place Of Publication: School of Chemical Engineering Citation: Extents: Number of Pages - 75 License Grantor / Date Granted:   / ( View License ) Date Deposited 2020-08-17 12:03:46.082 Submitter: Mohd Jasnizam Mohd Salleh

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