Elvia , Anggraini (2025) PENGARUH PENAMBAHAN MADU DAN CENGKEH (Syzygium aromaticum) TERHADAP KARAKTERISTIK FISIKOKIMIA KOMBUCHA PULPA KAKAO. PERTANIAN, UNIVERSITAS LAMPUNG .
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Abstract
This study aimed to determine the effect of honey and clove (Syzygium aromaticum) addition on the physicochemical characteristics of kombucha made from cocoa pulp. Kombucha is a fermented beverage typically produced from tea, but in this research, cocoa pulp rich in sugars and nutrients was used as the fermentation medium. The study applied four treatments: unfermented (F0), 7-day fermentation (F7), 7-day fermentation with 5.5% honey addition (FM), and 7-day fermentation with 5.5% honey and 0.2% clove addition (FMC). Observed parameters included total sugar, total acidity, antioxidant activity, alcohol content, and color. The results of the study showed that the FMC treatment (7-day fermentation with the addition of honey and clove) had a significant effect and was able to increase total sugar, total acidity, free radical scavenged activity, and color intensity, but did not increase the alcohol content. Keywords: kombucha, cocoa pulp, honey, clove, physicochemical properties Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu dan cengkeh (Syzygium aromaticum) terhadap karakteristik fisikokimia kombucha berbasis pulpa kakao. Kombucha merupakan minuman fermentasi yang umum menggunakan teh sebagai bahan baku, namun dalam penelitian ini digunakan cairan pulpa kakao yang kaya gula dan nutrisi sebagai media fermentasi. Penelitian dilakukan dengan empat perlakuan, yaitu tanpa fermentasi (F0), fermentasi selama 7 hari (F7), fermentasi 7 hari dengan penambahan madu 5,5% (FM), dan fermentasi 7 hari dengan penambahan madu 5,5% serta cengkeh 0,2% (FMC). Parameter yang diamati meliputi total gula, total asam, aktivitas antioksidan, kadar alkohol, dan warna. Hasil penelitian menunjukkan bahwa perlakuan FMC (Fermentasi 7 hari dan penambahan madu + cengkeh) memberikan pengaruh nyata dan mampu meningkatkan total gula, total asam, aktivitas penghambatan radikal bebas, warna, namun tidak meningkatkan kadar alkohol. Kata Kunci : kombucha, pulpa kakao, madu, cengkeh, karakteristik fisikokimia
| Item Type: | Other |
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| Subjects: | UNSPECIFIED ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | . . Yulianti |
| Date Deposited: | 13 Nov 2025 01:44 |
| Last Modified: | 13 Nov 2025 01:44 |
| URI: | http://digilib.unila.ac.id/id/eprint/93164 |
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