PENGARUH PROPORSI TEH HIJAU DAN CASCARA ROBUSTA TERHADAP KARAKTERISTIK KOMBUCHA
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Institusion
Universitas Sriwijaya
Author
NURROCMAH, SITI ILIYO
Parwiyanti, Parwiyanti
Parwiyanti, Parwiyanti
Subject
S1-(972) Agriculture (General)
Datestamp
2023-05-26 08:05:17
Abstract :
This research aimed to determine the effect of green tea and Robusta cascara on chemical, physical, microbiological and sensory characteristics of kombucha. This research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Agricultural Product Sensory Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University from November 2022 to March 2023. This research used Completely Randomized Non-Factorial Design with green tea and Robusta cascara proportion as treatment factor consisted of 5 treatment levels repeated 3 times, namely A1 (100% green tea : 0% Robusta cascara), A2 (75% green tea : 25% Robusta cascara), A3 (50% green tea : 50% Robusta cascara), A4 (25% green tea : 75% Robusta cascara) and A5 (0% green tea : 100% Robusta cascara). Observed parameters were chemical characteristic (total phenol, total titrated acid, total dissolved solids and pH), microbiological characteristic (total LAB), physical characteristic (SCOBY mass) and sensory characteristic (color, taste and aroma). The results showed that green tea and Robusta cascara proportion had significant effects on total phenol, total titrated acid, total dissolved solids, pH, total LAB, SCOBY mass and sensory characteristic (color, taste and aroma) of kombucha. The selected treatment was chosen based on standard of Kombucha Brewers International and hedonic test result for taste. Kombucha with 100% Robusta cascara (A5) was chosen as the selected treatment with pH 3,53 that has fulfilled the standard of Kombucha Brewers International and has preferred taste by panelists which can be an alternative for kombucha product with substrates other than tea.
This research aimed to determine the effect of green tea and Robusta cascara on chemical, physical, microbiological and sensory characteristics of kombucha. This research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Agricultural Product Sensory Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University from November 2022 to March 2023. This research used Completely Randomized Non-Factorial Design with green tea and Robusta cascara proportion as treatment factor consisted of 5 treatment levels repeated 3 times, namely A1 (100% green tea : 0% Robusta cascara), A2 (75% green tea : 25% Robusta cascara), A3 (50% green tea : 50% Robusta cascara), A4 (25% green tea : 75% Robusta cascara) and A5 (0% green tea : 100% Robusta cascara). Observed parameters were chemical characteristic (total phenol, total titrated acid, total dissolved solids and pH), microbiological characteristic (total LAB), physical characteristic (SCOBY mass) and sensory characteristic (color, taste and aroma). The results showed that green tea and Robusta cascara proportion had significant effects on total phenol, total titrated acid, total dissolved solids, pH, total LAB, SCOBY mass and sensory characteristic (color, taste and aroma) of kombucha. The selected treatment was chosen based on standard of Kombucha Brewers International and hedonic test result for taste. Kombucha with 100% Robusta cascara (A5) was chosen as the selected treatment with pH 3,53 that has fulfilled the standard of Kombucha Brewers International and has preferred taste by panelists which can be an alternative for kombucha product with substrates other than tea.
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