Pengaruh Penambahan Gula dan Starter terhadap Karakteristik Minuman Kombucha dari Teh Daun Gambir (Uncaria Gambir Roxb)

Abstract

Kombucha tea is a traditional fermented beverage product of tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast such as Saccharomyces cerevisiae) after fermented for 7-12 days. This research was conducted using completely randomized design with two factors i. e, the addition of sugar (G) (6%, 8%, 10%, 12%) and the addition of starter (S): (2%, 4% , 6%, 8%). Parameters analyzed were total acid (%), value of pH, total solube solid (oBrix), vitamin C (mg/100 g of material), total microbial (CFU/ml), organoleptic value of color, flavor, and taste. The results showed that the interaction between addition of sugar and starter had a highly significant effect (P<0,01) on total acid (%). The increasing addition of sugar increased the total acid, total soluble solid,vitamin C, total microbial,and hedonic value of taste but decreased the value of pH, and hedonic value of color. The increasing addition of starter increased the total acid,vitamin C, and total microbial, but decreased the value of pH, total soluble solid, hedonic value of color, flavor, and taste. The addition of 12% sugar and 2% starter produced the best kombucha drink from gambir leaf tea