INOVASI MINUMAN HERBAL YANG DIFERMENTASI DENGAN STARTER KOMBUCHA DAN PENGARUHNYA TERHADAP MUTU ORGANOLEPTIK, pH, DAN NILAI ANTIOKSIDAN

Abstract

Functional drink is one type of functional. Functional drinks have to fulfill functional effect and sensory satisfaction such as good taste and good color. One type of functional drink known to the Indonesian people is herbal drink (jamu). This study aims to determine the effect of the fermentation time by kombucha in functional drink for organoleptic quality, pH, and antioxidants value. This research was conducted using a completely randomized design (CRD) 1 factor, namely Kombucha fermentation time with 4 treatments, (0 days, 3 days, 6 days, and 9 days of fermentation) with 3 replications. The research data were analyzed using ANOVA using SPSS software with a significance level 5% and continued with Duncan's test if there were significantly different results. The best treatment in this study was 3 days of fermentation resulting in a color preference value of 3.24 on a like scale; The value of taste preference is 3.56 on a like scale; pH value of 3.91, from the best treatment obtained an antioxidant value of 76. 92%. The results showed that the fermentation time of kombucha drinks significantly affected the color, taste and pH.