Pengaruh Penambahan Cascara dan Gula terhadap Karakteristik Fisikokimia dan Sensori Kombucha Cascara Arabika (Coffea arabica L.)

Abstract

This study was conducted to determine the effect of the cascara and sugar addition on the physicochemical and sensory characteristics of kombucha cascara arabica. This study usd factorial Completely Randomized Design (CRD) model with two factors, i.e the addition of cascara (C): (2,5%, 5%, 7,5%, 10%) and the addition of sugar (G): (2%, 4%, 6%, 8%). Parameters analyed were color index (°Hue), total soluble solid, pH, total acid, alcohol content, total microbes, viscosity, antioxidant, and organoleptic by hedonic value of color, aroma, taste, viscosity, and general acceptance. The results showed that the additon of cascara had a highly signficant effect (P<0,01) on color index (°Hue), total soluble solid, pH, total acid, viscosity, antioxidant, and organoleptic by hedonic value of color, aroma, taste, viscosity, and general acceptance, had significant effect (P>0,05) on the alcohol content and total microbes. Whereas, the additon of sugar had a highly significant effect (P<0,01) on total soluble solid, pH, total acid, alcohol content, total microbes, viscosity, antioxidant, and organoleptic by hedonic value of color, taste, and general acceptance. The effect was significantly different (P>0,05) on the hedonic value of aroma and not signficantly different (P>0,05) on the color index and hedonic value of viscosity. The best treatment was determined by the de Garmo method, obtained in the C3L3 treatment, namely, the addition of cascara of 7,5% and the additon of sugar of 6%. The best formulation was then tested for antioxidant activity and the resulting value was 69,7111 µg/mL.