Pengaruh Penambahan Andaliman (Zanthoxylum acanthopodium) dan Kayu Manis (Cinnamomum verum) Serta Lama Fermentasi terhadap Mutu Minuman Probiotik Water Kefir

Abstract

This research was conducted to determine the ef ect of the addition of andaliman and cinnamon and the duration of fermentation on the quality of water kefir probiotic drink. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the addition of andaliman and cinnamon (A): (5%, 10%, 15%, 20%) and fermentation time (P): (1 day, 2 days, 3 days, 4 days). Parameters analyzed were color index, IC50 antioxidant activity, total lactic acid bacteria, total yeast, total acid, total dissolved solids, viscosity, alcohol content, pH value, total sugar, total flavonoids, color score, taste score, aroma score, and generally accepted hedonic values. The results showed that the addition of andaliman and cinnamon had a highly significant (P<0,01) ef ect on color index, IC50 antioxidant activity, total lactic acid bacteria, total yeast, total acid, total dissolved solids, viscosity, pH value, total sugar, total flavonoids, color score, taste score, aroma score, and general acceptance hedonic value. The ef ect was significantly different (P<0,05) on alcohol content. The fermentation time had a highly significant (P<0,01) ef ect on color index, IC50 antioxidant activity, total lactic acid bacteria, total yeast, total acid, total dissolved solids, viscosity, alcohol content, pH value, total sugar, total flavonoids, color score, taste score, aroma score, and general acceptance hedonic value. The interaction between the addition of andaliman and cinnamon and the duration of fermentation had a highly significant (P<0,01) ef ect on color index IC50 antioxidant activity, total lactic acid bacteria, total yeast, total flavonoids, hedonic values of general acceptance, and had a significantly dif erent (P<0,05) on taste score. The best treatment was A2P3 the addition of 10% andaliman and cinnamon with a fermentation time of 3 days.