?url_ver=Z39.88-2004&rft_id=2054051006&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+FORMULASI+GULA+SUKROSA+DAN+BUAH+NANAS+MADU%0D%0A(Ananas+comosus+L)+TERHADAP+KARAKTERISTIK+SENSORI%0D%0AMINUMAN+KOMBUCHA+TEH+HITAM&rft.creator=Amelia+Kurnia+%2C+Rahmah+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=This+study+was+conducted+to+determine+the+effect+of+sucrose+sugar+and+honey%0D%0Apineapple+formulations+on+the+sensory+characteristics+of+black+tea+kombucha%2C+as%0D%0Awell+as+to+identify+the+best+formulation+in+terms+of+sensory+qualities.+Kombucha+is%0D%0Aa+fermented+beverage+believed+to+offer+various+health+benefits.+In+this+research%2C%0D%0Akombucha+was+produced+using+different+proportions+of+sucrose+sugar+and+honey%0D%0Apineapple.+The+experiment+was+designed+using+a+Completely+Randomized+Block%0D%0ADesign+(RAKL)+with+5+treatments+and+5+replications%2C+consisting+of+5+ratios+of%0D%0Asucrose+sugar+to+honey+pineapple%3A+P1+(5%25+%3A+30%25)%2C+P2+(10%25+%3A+25%25)%2C+P3+(15%25+%3A%0D%0A20%25)%2C+P4+(20%25+%3A+15%25)%2C+and+P5+(25%25+%3A+10%25).+The+observed+parameters+included%0D%0ApH+measurement+and+sensory+evaluation+(scoring+and+hedonic+tests+covering%0D%0Ataste%2C+aroma%2C+color%2C+and+overall+acceptance).+The+best+black+tea+kombucha%0D%0Aformulation+was+further+analyzed+for+alcohol+content%2C+vitamin+C+levels%2C+and+total%0D%0Areducing+sugar.+Data+were+analyzed+for+homogeneity+using+Bartlett%E2%80%99s+test%2C+%2C%0D%0Aadditional+data+using+theTuckey+test%2C+analysis+of+variance+(ANOVA)%2C+and+further%0D%0Atested+with+BNT+5%25.+The+results+showed+that+the+best+treatment+was+P4+(20%25%0D%0Asucrose+sugar+%3A+15%25+honey+pineapple)+with+an+alcohol+content+of+0.4%25%2C+total%0D%0Areducing+sugar+of+20%25%2C+vitamin+C+content+of+0.5%25%2C+scoring+test+results+for+taste%0D%0Ascore+4.47%2C+aroma+score+4.14%2C+color+score+4.37%2C+and+hedonic+test+results+for+taste%0D%0Ascore+3.61%2C+and+overall+acceptability+score+3.71.%0D%0AKeywords+%3A+kombucha%2C+black+tea%2C+sucrose+sugar%2C+honey+pineapple%2C+sensory%0D%0Aevaluation%0D%0A%0D%0APenelitian+ini+dilakukan+untuk+mengetahui+pengaruh+formulasi+gula+sukrosa+dan%0D%0Abuah+nanas+madu+terhadap+karakteristik+sensori+minuman+kombucha+teh+hitam%2C%0D%0Aserta+mengetahui+formulasi+gula+pasir+dan+buah+nanas+madu+yang+menghasilkan%0D%0Akarakteristik+sensori+minuman+kombucha+teh+hitam+terbaik.+Kombucha+adalah%0D%0Aminuman+fermentasi+yang+dipercaya+baik+untuk+kesehatan.+Dalam+penelitian+ini%2C%0D%0Akombucha+dibuat+dengan+berbagai+formulasi+gula+sukrosa+dan+buah+nanas+madu%0D%0Ayang+berbeda.+Penelitian+disusun+dengan+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+5+kali+perlakuan+dan+5+kali+ulangan+yang+terdiri+dari+lima+taraf%0D%0Aperbandingan+gula+sukrosa+%3A+buah+nanas+madu+yaitu+P1+(5%25+%3A+30%25)%2C+P2+(10%25+%3A%0D%0A25%25)%2C+P3+(15%25+%3A+20%25)%2C+P4+(20%25+%3A+15%25)%2C+dan+P5+(25%25+%3A+10%25).+Kemudian%2C%0D%0Aparameter+yang+diamati+yaitu+uji+pengukuran+derajat+keasaman%2C+uji+sensori%0D%0Ameliputi+uji+skoring+dan+hedonik+(rasa%2C+aroma%2C+warna%2C+dan+penerimaan%0D%0Akeseluruhan).+Kombucha+teh+hitam+perlakuan+terbaik+diuji+analisis+kadar+alkohol%2C%0D%0Akadar+vitamin+C%2C+dan+total+gula+reduksi.+Data+yang+diperoleh+dianalisis%0D%0Akehomogenannya+menggunakan+Uji+Barlertt%2C+penambahan+data+menggunakan+Uji%0D%0ATuckey%2C+dianalisis+sidik+ragam+(ANOVA)%2C+dan+Uji+lanjut+BNT+5%25.+Hasil%0D%0Apenelitian+menunjukan+bahwa+perlakuan+terbaik+yaitu+pada+P4+(20%25+gula+sukrosa%0D%0A%3A+15%25+buah+nanas+madu)+dengan+total+kadar+Alkohol+0%2C4%25%2C+total+gula+reduksi%0D%0A20%25%2C+kadar+vitamin+C+0%2C5%25%2C+skor+uji+skoring+rasa+4%2C47%2C+skor+aroma+4%2C14%2C+warna%0D%0A4%2C37%2C+kemudian+skor+hedonik+rasa+3%2C61%2C+dan+skor+penerimaan+keseluruhan+3%2C71.%0D%0AKata+kunci+%3A+kombucha%2C+teh+hitam%2C+gula+sukrosa%2C+buah+nanas+madu%2C+uji+sensori&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-06-02&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F89470%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F89470%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F89470%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Amelia+Kurnia+%2C+Rahmah+++(2025)+PENGARUH+FORMULASI+GULA+SUKROSA+DAN+BUAH+NANAS+MADU+(Ananas+comosus+L)+TERHADAP+KARAKTERISTIK+SENSORI+MINUMAN+KOMBUCHA+TEH+HITAM.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F89470%2F