creators_name: Amelia Kurnia , Rahmah 
creators_id: 2054051006
type: other
datestamp: 2025-06-23 12:44:17
lastmod: 2025-06-23 12:44:17
metadata_visibility: show
title: PENGARUH FORMULASI GULA SUKROSA DAN BUAH NANAS MADU
(Ananas comosus L) TERHADAP KARAKTERISTIK SENSORI
MINUMAN KOMBUCHA TEH HITAM
ispublished: pub
subjects: 630
full_text_status: restricted
abstract: This study was conducted to determine the effect of sucrose sugar and honey
pineapple formulations on the sensory characteristics of black tea kombucha, as
well as to identify the best formulation in terms of sensory qualities. Kombucha is
a fermented beverage believed to offer various health benefits. In this research,
kombucha was produced using different proportions of sucrose sugar and honey
pineapple. The experiment was designed using a Completely Randomized Block
Design (RAKL) with 5 treatments and 5 replications, consisting of 5 ratios of
sucrose sugar to honey pineapple: P1 (5% : 30%), P2 (10% : 25%), P3 (15% :
20%), P4 (20% : 15%), and P5 (25% : 10%). The observed parameters included
pH measurement and sensory evaluation (scoring and hedonic tests covering
taste, aroma, color, and overall acceptance). The best black tea kombucha
formulation was further analyzed for alcohol content, vitamin C levels, and total
reducing sugar. Data were analyzed for homogeneity using Bartlett’s test, ,
additional data using theTuckey test, analysis of variance (ANOVA), and further
tested with BNT 5%. The results showed that the best treatment was P4 (20%
sucrose sugar : 15% honey pineapple) with an alcohol content of 0.4%, total
reducing sugar of 20%, vitamin C content of 0.5%, scoring test results for taste
score 4.47, aroma score 4.14, color score 4.37, and hedonic test results for taste
score 3.61, and overall acceptability score 3.71.
Keywords : kombucha, black tea, sucrose sugar, honey pineapple, sensory
evaluation

Penelitian ini dilakukan untuk mengetahui pengaruh formulasi gula sukrosa dan
buah nanas madu terhadap karakteristik sensori minuman kombucha teh hitam,
serta mengetahui formulasi gula pasir dan buah nanas madu yang menghasilkan
karakteristik sensori minuman kombucha teh hitam terbaik. Kombucha adalah
minuman fermentasi yang dipercaya baik untuk kesehatan. Dalam penelitian ini,
kombucha dibuat dengan berbagai formulasi gula sukrosa dan buah nanas madu
yang berbeda. Penelitian disusun dengan Rancangan Acak Kelompok Lengkap
(RAKL) dengan 5 kali perlakuan dan 5 kali ulangan yang terdiri dari lima taraf
perbandingan gula sukrosa : buah nanas madu yaitu P1 (5% : 30%), P2 (10% :
25%), P3 (15% : 20%), P4 (20% : 15%), dan P5 (25% : 10%). Kemudian,
parameter yang diamati yaitu uji pengukuran derajat keasaman, uji sensori
meliputi uji skoring dan hedonik (rasa, aroma, warna, dan penerimaan
keseluruhan). Kombucha teh hitam perlakuan terbaik diuji analisis kadar alkohol,
kadar vitamin C, dan total gula reduksi. Data yang diperoleh dianalisis
kehomogenannya menggunakan Uji Barlertt, penambahan data menggunakan Uji
Tuckey, dianalisis sidik ragam (ANOVA), dan Uji lanjut BNT 5%. Hasil
penelitian menunjukan bahwa perlakuan terbaik yaitu pada P4 (20% gula sukrosa
: 15% buah nanas madu) dengan total kadar Alkohol 0,4%, total gula reduksi
20%, kadar vitamin C 0,5%, skor uji skoring rasa 4,47, skor aroma 4,14, warna
4,37, kemudian skor hedonik rasa 3,61, dan skor penerimaan keseluruhan 3,71.
Kata kunci : kombucha, teh hitam, gula sukrosa, buah nanas madu, uji sensori
date: 2025-06-02
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 2054051006
citation:   Amelia Kurnia , Rahmah   (2025) PENGARUH FORMULASI GULA SUKROSA DAN BUAH NANAS MADU (Ananas comosus L) TERHADAP KARAKTERISTIK SENSORI MINUMAN KOMBUCHA TEH HITAM.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/89470/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/89470/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/89470/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf