Effect of sugar concentration and fermentation time on secang kombucha drink
K N Sinamo, S Ginting, Septian Yoga Pratama
Abstract
Abstract Secang kombucha drink is a fermented drink by Acetobacter xylinum and Sacharomyces cerevisiae using secang wood. Secang wood contains several nutritional contents that can be used in food diversification and sustainability of food for supporting food security. The use of secang wood is as a substitute for tea leaves in making of kombucha drinks. The study aims to determine the effect of fermentation and the concentration of sugar used on the manufacture of secang kombucha drink. The study was conducted using the factorial CRD (Completely Randomized Design) method, that is the addition of sugar concentration (G): 10%, 20%, 30% and fermentation time (F): 4 days, 7 days, 10 days, 13 days. The parameters observed were total acid, total soluble solid, pH, viscosity, and colour value. The results showed that the effect of addition of sugar concentration and fermentation time had a very significant effect on total acid, total soluble solid, pH, viscosity, and colour value. The best treatment is G2F3 treatment (the sugar concentration of 20% and the fermentation time of 10 days) with total acid of 0.9239%, total soluble solid of 20.8964°Brix, pH 2.9997, viscosity of 1.0906 Pa.s and colour value of 54.9170°Hue.