Pengaruh Konsentrasi Starter dan Lama Fermentasi terhadap Karakteristik Mutu Minuman Kombucha Cascara Robusta (Coffea canephora)

Abstract

The purpose of this study was to analyze the effect of starter concentration and fermentation time on the quality characteristics of cascara robusta kombucha. The method used in this study was a Completely Randomized Design (CRD) with 2 factors, namely starter concentration (S): (5%, 10%, 15%, 20%) and fermentation time (W): (6 days, 9 days, 12 days, 15 days). The test parameters carried out were total acid, pH, total plate count, total sugar, antioxidants, color index, water content, total dissolved solids, caffeine content, phenol content, organoleptic color, aroma, taste and general acceptance. From the research that has been done, it showed that the concentration of starter had a highly significant effect (P<0.01) on the parameters of antioxidant activity, total acid, total microbes, pH, total sugar, organoleptic color, organoleptic taste, organoleptic aroma and organoleptic general acceptance, and has no significant effect (P>0.05) on the color index. Fermentation time gave a very significant different effect (P<0.01) on the parameters of total acid, color, total microbes, pH, total sugar, organoleptic color, organoleptic taste, organoleptic aroma and organoleptic general acceptance. While the treatment of fermentation time gave no significant different effect (P<0.05) on the parameters of antioxidant activity and color.