Pengaruh Penambahan Gula Pasir dan Lama Fermentasi terhadap Mutu Minuman Ferbeet (Fermented Beetroot)

Abstract

This research was aim to determine the effect of the addition of sugar and fermentation time on the quality of the Ferbeet beverage. This study used a completely randomized design (CRD) with two factors: fermentation time (L): (2 days, 4 days, 6 days, and 8 days) and sugar concentration (P): (10%, 15%, 20 %, and 25%). Parameters measured were total soluble solid (TSS), pH, alcohol content, organoleptic of color, flavor and taste. The results showed that the addition of sugar had highly significant effect on total soluble solids and alcohol concentration, had significant effect from organoleptic taste, had no significant effect on pH, color and aroma. The fermentation time had highly significant effect on total soluble solids, pH, alcohol content, the value of organoleptic aroma and flavor, and had no significant effect on color. Interaction of sugar addition and fermentation time had significant effect on total dissolved solids and alcohol concentration, had no significant effect on pH and organoleptic of color, aroma, and taste.