Pengaruh Lama Waktu Fermentasi Terhadap Karakteristik Kombucha Sari Buah Stroberi

Abstract

Introduction: Strawberries contain polyphenol compounds and vitamin C that function as antioxidants. The innovation of strawberry juice kombucha, fermented over different durations, will affect the properties of the beverage itself. Objective: This study aimed to analyze the effect of fermentation duration on the characteristics of strawberry juice kombucha, evaluated through organoleptic testing, hedonic testing, pH, alcohol content, and total lactic acid bacteria. Method: This study utilized a laboratory experimental approach. The stages included producing strawberry juice kombucha with fermentation times of 7, 10, and 12 days, followed by characteristic evaluations for each sample. Results: Organoleptic testing revealed that all three samples exhibited a pale red color with cloudy sediment from the strawberry juice. They possessed a tuak-like aroma (a characteristic sour and sweet fermentation scent) with a faint trace of alcohol, and a slightly sour, sweet, and carbonated taste with a diminished strawberry flavor. The pH test showed sequential results of 3.16, 2.95, and 2.71 on days 7, 10, and 12, respectively. The alcohol content for the beverages fermented for 7, 10, and 12 days was 0.03%, 0.12%, and 0.05%, respectively, while the total lactic acid bacteria counts were 0.136 × 10⁶, 0.0006 × 10⁶, and 0.001 × 10⁶ CFU/mL. Conclusion: The fermentation duration of strawberry juice kombucha affects the resulting characteristics, as observed through changes in pH, alcohol content, and lactic acid bacteria concentration levels.