PENGARUH LAMA WAKTU FERMENTASI TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN ASAM LAKTAT PADA KOMBUCHA BUNGA TELANG

Abstract

Children's development towards adolescence must get sufficient nutritional intake by paying attention to the safety of the food consumed. So what is considered is not buying random drinks, such as synthetic dye drinks. One substitute for drinks containing dyes is probiotic drinks such as kombucha. Kombucha is a probiotic drink produced by fermentation by a symbiotic bacterial culture or what is called SCOBY. The study was conducted to determine the effect of the length of fermentation time on the organoleptic properties and lactic acid content in butterfly pea flower kombucha. The research method used was an experiment with a comparison of fermentation times of 7 and 14 days. The results showed that organoleptic properties such as color, aroma, and taste in kombucha obtained the highest data of 60% at a fermentation time of 14 days. So that the highest level of lactic acid produced was 0.85576% at a fermentation time of 14 days and 0.4504% at 7 days. So, the longer the fermentation time, the higher the quality and content of kombucha.