Electronic Theses and Dissertation

Kombucha merupakan larutan teh dan gula yang ditambahkan starter dan SCOBY serta difermentasi selama 14 hari. Kombucha juga merupakan minuman yang mengandung banyak khasiat sehingga sangat bermanfaat bagi kesehatan. Saat ini, cara mengonsumsi kombucha sudah banyak ditambahkan bahan alami lainnya, sehingga pH, kadar alkohol, dan aktivitas antioksidan yang dikandung kombucha akan cenderung berbeda dengan kombucha murni. Oleh karena itu, penelitian ini dilaksanakan untuk melihat pengaruh dari tambahan bubuk kakao pada kombucha terhadap pH, kadar alkohol, dan aktivitas antioksidan serta perbedaan ketiga parameter dengan kombucha murni. Metode yang dilakukan yaitu eksperimental dengan rancangan acak lengkap (RAL) faktorial (2x2) menggunakan dua faktor diantaranya jenis kombucha dan waktu fermentasi. Berdasarkan hasil penelitian diperoleh adanya interaksi antar jenis kombucha dan waktu fermentasi terhadap pH, kadar alkohol, dan aktivitas antioksidan. Hasil dari pengukuran ketiga parameter, kombucha yang layak untuk dikonsumsi yaitu kombucha yang telah ditambahkan bubuk kakao dan difermentasi selama 7 hari.

Kombucha is a solution of tea and sugar that is added to starter and SCOBY and fermented for 14 days. Kombucha is also a drink that contains many properties so it is very beneficial for health. Currently, the way to consume kombucha has been added to many other natural ingredients, so the pH, alcohol content, and antioxidant activity contained in kombucha will tend to be different from pure kombucha. Therefore, this study was carried out to see the effect of the addition of cocoa powder to kombucha on pH, alcohol content, and antioxidant activity as well as the difference in the three parameters with pure kombucha. The method carried out was experimental with a complete randomized design (RAL) factorial (2x2) using two factors, including the type of kombucha and the fermentation time. Based on the results of the study, it was obtained that there was an interaction between types of kombucha and fermentation time on pH, alcohol content, and antioxidant activity. The results of the measurement of the three parameters, kombucha that is suitable for consumption is kombucha that has been added cocoa powder and fermented for 7 days.