Pengaruh Penambahan Gula Stevia dan Lama Fermentasi terhadap Karakteristik Mutu Teh Kombucha Kayu Manis

Abstract

Kombucha is a functional drink. In Indonesia there are plants rich in antioxidants such as cinnamon. Kombucha can be made with cinnamon as a primary ingredient. In making kombucha, sugar is needed for fermentation. Stevia sugar is a type of sugar that has 210–300 times sweeter than cane sugar in terms of sweetness, so stevia sugar is used as an ingredient while brewing kombucha. This study's goal was to ascertain the impact of adding stevia sugar and the effects of fermentation duration on the qualitative traits of cinnamon kombucha tea. This study used the factorial RAL method with 2 factors, namely stevia sugar 9%, 12%, and 15% and fermentation time of 2, 4, 6, and 8 days. The outcomes indicated that the inclusion of stevia sugar had a highly significant (P <0,01) effect on total microbes (CFU/ml), total acid (%), antioxidant activity (ppm), total sugar (%), pH, total flavonoids ( mg EQ/g), organoleptic taste and general acceptance. Fermentation time had a highly significant (P<0,01) effect on total microbes (CFU/ml), total acids (%), antioxidant activity (ppm), total sugars (%), pH, total flavonoids (mg EQ/g), alcohol content ( % ) , color organoleptic , aroma , taste, and widespread approval. The interaction of the addition of stevia sugar and fermentation time on the quality characteristics of kombucha tea has a highly significant effect on total microbes, total acids and pH.