PENGARUH JENIS DAN KONSENTRASI GULA SERTA LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA KOMBUCHA SALAK SUWARU

Kombucha is a fermented traditional beverage product that contains a number of vitamins, minerals, enzymes and organic acids. The kombucha content has several health effects such as antioxidants, Kombucha besides being made from tea can also be made from various raw materials such as salak fruit. Salak Suwaru is a fruit with an astringent and sour taste caused by the tannin content of the tannin compound itself has a function as an antioxidant. The phytochemical test results of salak bark extract show the presence of dominant antioxidant bioactive compounds such as vitamin C. The purpose of this study is to determine the difference in the interaction of sugar type and fermentation duration of kombucha salak Suwaru to physicochemical characteristics. The research method used in this study is the Factorial RAK Design which uses factors of variation in the type and concentration of sugar and the duration of fermentation. Factor I type of sugar consists of granulated sugar, palm sugar, rock sugar, palm sugar, rock sugar and factor II fermentation duration consists of 6 and 8 days. Meanwhile, the addition of SCOBY concentration is 20% overall per-treatment and is repeated as many as 3 times the parameters analyzed, namely total dissolved solids, pH, L color intensity, organoleptics, vitamin C, and antioxidants. The results showed that there was a noticeable influence on the total parameters of dissolved solids, pH, L color intensity, organoleptics, vitamin C, and antioxidants. The best percentage in Salak Suwaru kombucha is found in the GK2L2 treatment (Palm sugar 20% : Fermentation 8 Days) with an NP value of 0.61 which has a total dissolved solids of 19.66, a pH value of 4.34, color intensity/color brightness level (L) of 25.81, vitamin C of 59.58, and antioxidants of 85.07, organoleptic color of 3.48, organoleptic aroma of 3.84, organoleptic taste of 3.64, overall organoleptics of 3.44