| dc.description.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. | en_US |
