PENGARUH VARIASI LAMA FERMENTASI KOMBUCHA BUAH SAWO (MANILKARA ZAPOTA) TERHADAP KUALITAS KOMBUCHA

Abstract

Kombucha is a fermented beverage that offers various health benefits and can be produced using different raw materials, including sapodilla fruit (Manilkara zapota), which is rich in carbohydrates and nutrients. This study aimed to analyze the effect of different fermentation periods on the quality of sapodilla kombucha based on chemical and organoleptic parameters. The research employed an experimental method using a Completely Randomized Design (CRD) consisting of four fermentation treatments, namely 0, 4, 6, and 8 days, with three replications each. The observed parameters included reducing sugar content, total titratable acidity, pH value, antioxidant activity, as well as organoleptic quality and consumer acceptability. The data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that variations in fermentation duration significantly affected the quality of sapodilla kombucha. The best treatment was obtained after 6 days of fermentation, resulting in a reducing sugar content of 2.57%, total titratable acidity of 0.36%, pH of 3.45, antioxidant activity with an IC50 value of 39.44 ppm, and the highest panelist acceptance score (4.83). This treatment was characterized by a clear brown color, a distinctive acidic kombucha aroma, and a slightly sweet-sour taste.