Efektivitas Konsentrasi Scoby dan Lama Fermentasi terhadap Karakteristik Kombucha Bunga Telang (Clitoria ternatea)

Abstract

Butterfly pea kombucha is a functional beverage fermented from butterfly pea flower extract (Clitoria ternatea). In making kombucha, problems that often arise are an overly sour taste, a relatively high alcohol content, and a lack of sweetness. These characteristics of kombucha are influenced by, among other things, the concentration of bacteria used for fermentation and the duration of fermentation. This study aims to assess the effectiveness of scoby concentration and fermentation duration on the chemical and organoleptic characteristics of kombucha. This study used a factorial Completely Randomized Design (CRD) consisting of two factors: scoby concentration (4%, 5%, and 6%) and fermentation duration (7, 10, and 14 days) with three replications. The parameters observed included chemical analysis (total acid, alcohol content, and invert sugar) and organoleptic analysis (color, aroma, taste, and aftertaste). The results showed that the interaction of scoby concentration and fermentation duration significantly affected total acid, alcohol content, taste, and aftertaste, but did not significantly affect invert sugar content, color, and aroma preferences. The alcohol content in all treatments ranged from 0.23% to 0.48%, meeting the standards for non-alcoholic beverages. Based on the Bayesian method, the best treatment was obtained with a combination of 6% scoby concentration and 14 days fermentation time (s3w3). Further analysis of the best treatment showed an antioxidant activity (IC50) of 799.33 ppm, acetic acid content of 1.04%, and lactic acid content of 1.61%. Butterfly pea flower kombucha has the potential to be developed as a refreshing functional beverage with safe physicochemical characteristics for consumption.