Pengaruh Jumlah Gula dan Lama Fermentasi Terhadap Karakteristik Mutu Minuman Kombucha Cascara Robusta (Coffea canephora)

Abstract

The purpose of this study was to analyze the effect of sugar amount and fermentation time on the quality characteristics of kombucha cascara robusta. The method used in this study was a Completely Randomized Design (CRD) with 2 factors, namely the amount of sugar (G): (2%, 4%, 6%, 8%) and fermentation time (F): (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 soluble solids, caffeine content, phenol content, organoleptic color, aroma, taste and general acceptance. From the research that has been done showed that the amount of sugar had a highly significant effect (P<0.01) on the parameters of total acid, pH, color index, antioxidant activity, total microbes, total sugar, color organoleptic, taste organoleptic, aroma organoleptic and gives a significant effect (P<0.05) on the parameters of general acceptance. Fermentation time had a highly significant effect (P<0.01) on the parameters of total acid, pH, total microbes, total sugar, taste organoleptic, aroma organoleptic, general acceptance and gives a non-significant effect (P>0.05) on the parameters of color index, antioxidant activity and color organoleptic. The best result was G3F3 with 6% sugar and 12 days of fermentation.