?url_ver=Z39.88-2004&rft_id=2014231013&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+GULA+TERHADAP+KARAKTERISTIK%0D%0AMINUMAN+KOMBUCHA+PULPA+KAKAO+(Theobroma+cacao+L.)%0D%0ASELAMA+FERMENTASI&rft.creator=CAHYA+YOLA+%2C+OLIVIA+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=This+study+aimed+to+determine+the+effect+of+sugar+addition%2C+fermentation+duration%2C%0D%0Aand+their+combination+on+the+characteristics+of+cocoa+pulp+kombucha.+The%0D%0Aresearch+was+designed+using+a+factorial+Complete+Randomized+Block+Design%0D%0A(CRBD)+with+two+factors+and+three+replications.+The+first+factor+was+sugar%0D%0Aaddition%2C+consisting+of+five+levels%3A+5%25+(G1)%2C+6.5%25+(G2)%2C+8%25+(G3)%2C+9.5%25+(G4)%2C+and%0D%0A11%25+(G5).+The+second+factor+was+fermentation+duration+(F)%2C+consisting+of+three%0D%0Alevels%3A+0+days+(F0)%2C+7+days+(F7)%2C+and+14+days+(F14).+The+data+obtained+were+tested%0D%0Afor+homogeneity+using+Bartlett%E2%80%99s+test%2C+and+additivity+was+tested+using+Tukey%E2%80%99s+test.%0D%0AThe+data+were+then+analyzed+using+analysis+of+variance+(ANOVA)+to+determine%0D%0Athe+effect+of+treatments.+If+significant+effects+were+observed%2C+further+analysis+was%0D%0Aconducted+using+Orthogonal+Polynomial+tests+at+5%25+and+1%25+significance+levels.%0D%0AThe+results+indicated+that+higher+sugar+addition+levels+(G1+G2+G3+G4+G5)+led+to%0D%0Aincreased+values+of+TSS%2C+total+acid%2C+total+microbes%2C+alcohol+content%2C+sweetness%2C%0D%0Asour+aroma%2C+color%2C+taste%2C+aroma%2C+and+overall+acceptance.+However%2C+sour+taste+and%0D%0Aaftertaste+values+decreased.+With+longer+fermentation+durations+(F0+F7+F14)%2C+the%0D%0Avalues+of+TSS%2C+sweetness%2C+color%2C+aftertaste%2C+taste%2C+and+overall+acceptance%0D%0Adecreased%2C+while+total+acid%2C+sour+taste%2C+sour+aroma%2C+and+aroma+values+increased.%0D%0AAdditionally%2C+total+microbial+counts+increased+from+F0+to+F7+but+decreased+from%0D%0AF7+to+F14..+The+best+treatment+combination+was+G5F7+(11%25+sugar+concentration%0D%0Aand+7-day+fermentation)%2C+with+the+following+results%3A+TSS+12.03%C2%B0Brix%2C+total+acidity%0D%0A0.48%25%2C+alcohol+content+0.1668%25%2C+total+microbes+8.69+log+CFU%2Fml%2C+sweetness+3.72%0D%0A(sweet)%2C+color+3.88+(yellowish-brown)%2C+taste+5.28+(slightly+liked)%2C+aroma+4.42%0D%0A(neutral)%2C+color+4.90+(slightly+liked)%2C+and+overall+acceptance+5.27+(slightly+liked).%0D%0AKeywords%3A+cocoa+pulp+kombucha%2C+fermentation+duration%2C+sugar+addition%2C+cocoa%0D%0Apulp%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+gula+dan+lama%0D%0Afermentasi+serta+kombinasi+keduanya+terhadap+karakteristik+minuman+kombucha%0D%0Apulpa+kakao.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+faktorial+dengan+2+faktor+dan+3+kali+ulangan.+Faktor+pertama+adalah%0D%0Apenambahan+gula+yang+terdiri+dari+5+taraf+yaitu+5%25+(G1)%2C+6%2C5%25+(G2)%2C+8%25+(G3)%2C%0D%0A9%2C5%25+(G4)%2C+11%25+(G5).+Faktor+kedua+adalah+lama+fermentasi+(F)+yang+terdiri+dari+3%0D%0Ataraf+yaitu+0+hari+(F0)%2C+7hari+(F7)%2C+dan+14+hari+(F14).+Data+yang+diperoleh+diuji%0D%0Akehomogenannya+dengan+uji+Barlett%2C+kemenambahan+data+diuji+dengan+uji+Tuckey%2C%0D%0Akemudian+data+dianalisis+sidik+ragam+untuk+mengetahui+pengaruh+perlakuan+dan%0D%0Aapabila+terdapat+pengaruh+nyata+maka+data+diolah+lebih+lanjut+dengan+Polynomial%0D%0AOrthogonal+pada+taraf+5%25+dan+1%25.+Semakin+tinggi+penambahan+gula+(G1+G2+G3%0D%0AG4+G5)%2C+nilai+TPT%2C+total+asam%2C+total+mikroba%2C+kadar+alkohol%2C+rasa+manis%2C+aroma%0D%0Aasam%2C+warna%2C+rasa%2C+aroma%2C+dan+penerimaan+keseluruhan+semakin+meningkat.%0D%0ANamun%2C+nilai+rasa+asam+dan+aftertaste+mengalami+penurunan.+Semakin+lama%0D%0Afermentasi+(F0+F7+F14)+dilakukan%2C+nilai+TPT%2C+rasa+manis%2C+warna%2C+aftertaste%2C+rasa%2C%0D%0Adan+penerimaan+keseluruhan+semakin+menurun.+Namun%2C+nilai+total+asam%2C+rasa%0D%0Aasam%2C+aroma+asam%2C+dan+aroma+mengalami+peningkatan.+Selanjutnya%2C+nilai+total%0D%0Amikroba+pada+F0+ke+F7+mengalami+peningkatan%2C+dan+pada+F7+ke+F14+mengalami%0D%0Apenurunan.+Perlakuan+terbaik+terdapat+pada+kombinasi+perlakuan+G5F7%0D%0A(konsentrasi+gula+11%25+fermentasi+7+hari)+dengan+nilai+TPT+12%2C03+%3B+total+asam%0D%0A0%2C48%25%3B+kadar+alkohol+0%2C1668%25%3B+total+mikroba+8%2C69+log+CFU%2Fml%3B+rasa+manis+3%2C72%0D%0A(manis)%3B+warna+3%2C88+(kuning+kecoklatan)%3B+rasa+5%2C28+(agak+suka)%3B+aroma+4%2C42%0D%0A(netral)%3B+warna+4%2C90+(agak+suka)%3B+dan+penerimaan+keseluruhan+5%2C27+(agak+suka).%0D%0AKata+kunci%3A+kombucha+pulpa+kakao%2C+lama+fermentasi%2C+penambahan+gula%2C+pulpa%0D%0Akakao&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-10-24&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80671%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80671%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80671%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHA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