@misc{eprints81991,
           month = {Agustus},
           title = {PENGARUH PENAMBAHAN GULA DAN LAMA FERMENTASI
TERHADAP KARAKTERISTIK KOMBUCHA UBI KAYU WAXY},
          author = {Akhmad Rizky	 Dimas },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2024},
             url = {http://digilib.unila.ac.id/81991/},
        abstract = {Cassava of the waxy variety is rarely cultivated in Indonesia. Waxy cassava contains
very low levels of amylose, which can be demonstrated through iodine testing, as
there is no color change in the iodine solution. Waxy cassava holds considerable
potential in industrial applications, indicating a high potential for cultivation and
cassava starch production. The liquid filtrate from cassava starch production is not
utilized as a food product. This study explores the use of waxy cassava liquid filtrate
as a substitute for tea and fruit juice solutions. The liquid filtrate contains 6-7\%
sugar. This research aims to investigate the effects of sugar addition and
fermentation duration on the characteristics of waxy cassava kombucha and to
determine any interactions between sugar addition and fermentation duration in
producing the best waxy cassava kombucha. The study employed a RAKL with two
treatment factors: sugar addition at 0\%, 5\%, 10\%, and 15\%, and fermentation
durations of 7 days, 14 days, 21 days, and 28 days. The results of this study indicate
that the addition of sugar and fermentation duration affect the characteristics of
waxy cassava kombucha and produce the optimal kombucha in terms of alcohol
content, titratable acidity, pH, and total microbial count. There is an interaction
between sugar addition and fermentation duration on the characteristics of the waxy
cassava kombucha produced.

Keywords: sugar, fermentation, kombucha, cassava, waxy, characteristics
Ubi kayu dengan jenis waxy jarang dibudidayakan di Indonesian. Ubi kayu waxy
mengandung amilosa yang sangat rendah, hal ini dapat dibuktikan dengan uji iodin,
larutan iodin tidak mengalami perubahan warna. Ubi kayu waxy memiliki potensi
cukup tinggi pada bidang industri, sehingga potensi budidaya dan produksi pati ubi
kayu cukup tinggi. Filtrat cair ubi kayu hasil produksi pati tidak dimanfaatkan
sebagai produk pangan. Pemanfaatan filtrat cair ubi kayu waxy sebagai pengganti
larutan teh dan sari buah. Filtrat cair ubi kayu mengandung komponen gula
sebanyak 6-7\%. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan
gula dan lama fermentasi terhadap karakteristik kombucha ubi kayu waxy serta
mengetahui adanya interaksi penambahan gula dan lama fermentasi dalam
menghasilkan kombucha ubi kayu waxy terbaik. Penelitian ini menggunakan
metode RAKL dengan 2 faktor perlakuan yaitu penambahan gula 0\%, 5\%, 10\%,
dan 15\% dan lama fermentasi 7 hari, 14 hari, 21 hari, dan 28 hari. Hasil penelitian
ini menunjukkan bahwa penambahan gula dan lama fermentasi mempengaruhi
karakteristik kombucha ubi kayu waxy dan menghasilkan kombucha terbaik dengan
kadar alkohol, total asam tertitrasi, pH, dan total mikroba. Adanya interaksi
penambahan gula dan lama fermentasi terhadap karakteristik kombucha ubi kayu
yang dihasilkan.

Kata kunci: gula, fermentasi, kombucha, ubi kayu, waxy, karakteristik}
}