title: PENGARUH PENAMBAHAN GULA TERHADAP KARAKTERISTIK  MINUMAN KOMBUCHA PULPA KAKAO (Theobroma cacao L.)  SELAMA FERMENTASI
creator: CAHYA YOLA , OLIVIA 
subject: 630 Pertanian dan teknologi yang berkaitan
description: This study aimed to determine the effect of sugar addition, fermentation duration,  and their combination on the characteristics of cocoa pulp kombucha. The  research was designed using a factorial Complete Randomized Block Design  (CRBD) with two factors and three replications. The first factor was sugar  addition, consisting of five levels: 5% (G1), 6.5% (G2), 8% (G3), 9.5% (G4), and  11% (G5). The second factor was fermentation duration (F), consisting of three  levels: 0 days (F0), 7 days (F7), and 14 days (F14). The data obtained were tested  for homogeneity using Bartlett’s test, and additivity was tested using Tukey’s test.  The data were then analyzed using analysis of variance (ANOVA) to determine  the effect of treatments. If significant effects were observed, further analysis was  conducted using Orthogonal Polynomial tests at 5% and 1% significance levels.  The results indicated that higher sugar addition levels (G1 G2 G3 G4 G5) led to  increased values of TSS, total acid, total microbes, alcohol content, sweetness,  sour aroma, color, taste, aroma, and overall acceptance. However, sour taste and  aftertaste values decreased. With longer fermentation durations (F0 F7 F14), the  values of TSS, sweetness, color, aftertaste, taste, and overall acceptance  decreased, while total acid, sour taste, sour aroma, and aroma values increased.  Additionally, total microbial counts increased from F0 to F7 but decreased from  F7 to F14.. The best treatment combination was G5F7 (11% sugar concentration  and 7-day fermentation), with the following results: TSS 12.03°Brix, total acidity  0.48%, alcohol content 0.1668%, total microbes 8.69 log CFU/ml, sweetness 3.72  (sweet), color 3.88 (yellowish-brown), taste 5.28 (slightly liked), aroma 4.42  (neutral), color 4.90 (slightly liked), and overall acceptance 5.27 (slightly liked).  Keywords: cocoa pulp kombucha, fermentation duration, sugar addition, cocoa  pulp    Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula dan lama  fermentasi serta kombinasi keduanya terhadap karakteristik minuman kombucha  pulpa kakao. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap  (RAKL) faktorial dengan 2 faktor dan 3 kali ulangan. Faktor pertama adalah  penambahan gula yang terdiri dari 5 taraf yaitu 5% (G1), 6,5% (G2), 8% (G3),  9,5% (G4), 11% (G5). Faktor kedua adalah lama fermentasi (F) yang terdiri dari 3  taraf yaitu 0 hari (F0), 7hari (F7), dan 14 hari (F14). Data yang diperoleh diuji  kehomogenannya dengan uji Barlett, kemenambahan data diuji dengan uji Tuckey,  kemudian data dianalisis sidik ragam untuk mengetahui pengaruh perlakuan dan  apabila terdapat pengaruh nyata maka data diolah lebih lanjut dengan Polynomial  Orthogonal pada taraf 5% dan 1%. Semakin tinggi penambahan gula (G1 G2 G3  G4 G5), nilai TPT, total asam, total mikroba, kadar alkohol, rasa manis, aroma  asam, warna, rasa, aroma, dan penerimaan keseluruhan semakin meningkat.  Namun, nilai rasa asam dan aftertaste mengalami penurunan. Semakin lama  fermentasi (F0 F7 F14) dilakukan, nilai TPT, rasa manis, warna, aftertaste, rasa,  dan penerimaan keseluruhan semakin menurun. Namun, nilai total asam, rasa  asam, aroma asam, dan aroma mengalami peningkatan. Selanjutnya, nilai total  mikroba pada F0 ke F7 mengalami peningkatan, dan pada F7 ke F14 mengalami  penurunan. Perlakuan terbaik terdapat pada kombinasi perlakuan G5F7  (konsentrasi gula 11% fermentasi 7 hari) dengan nilai TPT 12,03 ; total asam  0,48%; kadar alkohol 0,1668%; total mikroba 8,69 log CFU/ml; rasa manis 3,72  (manis); warna 3,88 (kuning kecoklatan); rasa 5,28 (agak suka); aroma 4,42  (netral); warna 4,90 (agak suka); dan penerimaan keseluruhan 5,27 (agak suka).  Kata kunci: kombucha pulpa kakao, lama fermentasi, penambahan gula, pulpa  kakao
publisher: FAKULTAS PERTANIAN
date: 2024-10-24
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/80671/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/80671/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/80671/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   CAHYA YOLA , OLIVIA   (2024) PENGARUH PENAMBAHAN GULA TERHADAP KARAKTERISTIK MINUMAN KOMBUCHA PULPA KAKAO (Theobroma cacao L.) SELAMA FERMENTASI.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/80671/