Electronic Theses and Dissertation

Kombucha merupakan minuman hasil fermentasi teh dan gula dengan Symbiotic Culture of Bacteria and Yeast (SCOBY) yang berpotensi sebagai minuman fungsional. UMKM Joyucha di Banda Aceh menghadapi tantangan dalam mengoptimalkan kualitas produk sesuai preferensi pasar, terutama karena rasa dan aroma khasnya kurang diterima konsumen. Penelitian ini bertujuan untuk mengidentifikasi karakteristik dan preferensi konsumen kombucha Joyucha menggunakan analisis konjoin, serta menganalisis dan membandingkan mutu fisikokimia varian produk Joyucha berdasarkan hasil analisis tersebut. Atribut produk kombucha Joyucha terdiri dari harga, varian, tingkat keasaman, tingkat kemanisan, dan warna. Data preferensi konsumen dikumpulkan dari 220 responden konsumen yang dipilih secara purposive sampling melalui kuesioner offline dan online terhadap 18 kombinasi atribut produk yang dianalisis menggunakan pendekatan full profile dan skala Likert, kemudian diintegrasikan dengan pengujian mutu fisik (warna, total padatan terlarut) dan kimia (pH, total asam, fenol, kadar alkohol, antioksidan). Hasil penelitian menunjukkan bahwa konsumen didominasi perempuan (18-22 tahun) berpendapatan rendah serta memiliki preferensi kuat untuk pembelian offline. Urutan atribut terpenting adalah varian, warna, keasaman, kemanisan dan harga. Kombinasi produk yang paling disukai adalah harga Rp12.000, varian buah naga, sangat asam, manis, dan berwarna gelap. Analisis mutu menunjukkan varian buah naga menghasilkan warna gelap (L*28,90) dan aktivitas antioksidan tertinggi (-30,14%). Varian troberi memiliki total padatan terlarut (8,67 °Brix), pH (2,89), dan total fenol tertinggi (0,691 mg/L). Sementara itu, lemon memiliki total asam tertinggi (0,480%) dan sunkist kadar alkohol tertinggi (0,2%).

Kombucha, a fermented tea and sugar beverage with a Symbiotic Culture of Bacteria and Yeast (SCOBY), shows potential as a functional drink. UMKM Joyucha in Banda Aceh faces challenges optimizing product quality to market preferences, primarily due to its characteristic taste and aroma being less accepted by consumers. This study aims to identify the characteristics and preferences of Joyucha kombucha consumers using conjoint analysis, and to analyze and compare the physicochemical quality of product variants based on these findings. Joyucha kombucha product attributes include price, variant, acidity level, sweetness level, and color. Consumer preference data was collected from 220 respondents, selected via purposive sampling, using offline and online questionnaires for 18 product attribute combinations. Data were analyzed using a full-profile approach and Likert scale, then integrated with physical (color, total dissolved solids) and chemical (pH, total acid, phenol, alcohol content, antioxidant) quality testing. The results indicate that consumers are predominantly women (18-22 years old) with low income (less than Rp500,000) and a strong preference for offline purchases. The most important attributes, in order, are variant, color, acidity, sweetness, and price. The most preferred product combination is kombucha priced at Rp12,000, dragon fruit variant, very sour, sweet, and dark in color. Quality analysis shows the dragon fruit variant yields a dark color (L*28.90) and the highest antioxidant activity (-30.14%). The strawberry variant has the highest total dissolved solids (8.67 °Brix), pH (2.89), and total phenol (0.691 mg/L). Meanwhile, the lemon variant has the highest total acid (0.480%), and the sunkist variant the sunkist variant has the highest alcohol content (0.2%) has the highest alcohol content (0.2%).