Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times
One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical propertie...
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01014.pdf |
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| author | Isnaini Cahyuning Nurdiana Risma Safita Hardiningtyas Safrina Dyah Kunicki Anya Corcoran Ashley Ramadhan Wahyu |
| author_facet | Isnaini Cahyuning Nurdiana Risma Safita Hardiningtyas Safrina Dyah Kunicki Anya Corcoran Ashley Ramadhan Wahyu |
| author_sort | Isnaini Cahyuning |
| collection | DOAJ |
| description | One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical properties and flavor profile associated with the optimal sugar type and a fermentation duration. Seaweed Kombucha samples were subjected to treatments involving different sugars (sucrose, sorbitol, and steviol) and fermentation duration of 9 days, with sampling intervals at days 0, 3, 5, 7, and 9. The characteristics of Seaweed Kombucha were evaluated based on parameters such as pH, alcohol content, color, total sugar content, and sensory analysis. Utilizing hedonic sensory assessment, the most favorable Seaweed Kombucha sample was identified as the one treated with steviol sugar and fermented for 3 days. The sensory flavor profile of Seaweed Kombucha was elucidated through Check-All-That-Apply (CATA) and Gas Chromatography-Mass Spectrometry (GC-MS) methodologies. The optimal Seaweed Kombucha sample exhibited a volatile compound profile comprising acids, alcohols, ketones, heterocyclic compounds, and other constituents. |
| format | Article |
| id | doaj-art-a16eb60d3c2649c18e09507369d170df |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
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| series | BIO Web of Conferences |
| spelling | doaj-art-a16eb60d3c2649c18e09507369d170df2025-01-16T11:19:32ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011470101410.1051/bioconf/202414701014bioconf_eafta2024_01014Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation timesIsnaini Cahyuning0Nurdiana Risma Safita1Hardiningtyas Safrina Dyah2Kunicki Anya3Corcoran Ashley4Ramadhan Wahyu5Department of Aquatic Products Technology, Faculty of Fisheries and Marine Sciences, IPB University, IPB Campus DarmagaDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Sciences, IPB University, IPB Campus DarmagaDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Sciences, IPB University, IPB Campus DarmagaUniversity of AlbertaMarine Biology and Oceanography, Dalhousie UniversityDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Sciences, IPB University, IPB Campus DarmagaOne approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical properties and flavor profile associated with the optimal sugar type and a fermentation duration. Seaweed Kombucha samples were subjected to treatments involving different sugars (sucrose, sorbitol, and steviol) and fermentation duration of 9 days, with sampling intervals at days 0, 3, 5, 7, and 9. The characteristics of Seaweed Kombucha were evaluated based on parameters such as pH, alcohol content, color, total sugar content, and sensory analysis. Utilizing hedonic sensory assessment, the most favorable Seaweed Kombucha sample was identified as the one treated with steviol sugar and fermented for 3 days. The sensory flavor profile of Seaweed Kombucha was elucidated through Check-All-That-Apply (CATA) and Gas Chromatography-Mass Spectrometry (GC-MS) methodologies. The optimal Seaweed Kombucha sample exhibited a volatile compound profile comprising acids, alcohols, ketones, heterocyclic compounds, and other constituents.https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01014.pdf |
| spellingShingle | Isnaini Cahyuning Nurdiana Risma Safita Hardiningtyas Safrina Dyah Kunicki Anya Corcoran Ashley Ramadhan Wahyu Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times BIO Web of Conferences |
| title | Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times |
| title_full | Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times |
| title_fullStr | Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times |
| title_full_unstemmed | Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times |
| title_short | Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times |
| title_sort | application of check all that apply cata for formulating and characterizing sargassum seaweed based kombucha drink effects of different sugar types and fermentation times |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01014.pdf |
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