Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)
This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment...
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2022-06-01
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| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/8399 |
| _version_ | 1797387655759003648 |
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| author | Adrina Eka Shafira Antonius Hintono Siti Susanti |
| author_facet | Adrina Eka Shafira Antonius Hintono Siti Susanti |
| author_sort | Adrina Eka Shafira |
| collection | DOAJ |
| description | This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 5 repetitions. Fermentation time variations carried out are 2, 4, 6 and 8 days. Data from the testing of chemical and microbiological properties were analyzed using Analysis of Variance (ANOVA) with a 95% confidence level and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data from the hedonic quality test results were analyzed using Kruskal Wallis nonparametric test with a confidence level of 95% and if there was a real influence, then proceed with the Mann-Whitney test. The results showed that the different fermentation time of Kombucha of Arabica Coffee Cascara had a significant effect (p <0.05) on total acid, total sugar, total alcohol, total microbes, and hedonic quality of the product. The longer the fermentation lasts, the total acid and total alcohol will increase while the total sugar, total microbes and antioxidant activity will decrease. Kombucha of Arabica Coffee Cascara with 8 days fermentation time is the best treatment product because it meets the quality standards and is preferred by panelists. |
| first_indexed | 2024-03-08T22:29:11Z |
| format | Article |
| id | doaj.art-34df97214c4340bc8ebadad0ce86f2d0 |
| institution | Directory Open Access Journal |
| issn | 2355-9152 2614-7076 |
| language | English |
| last_indexed | 2024-03-08T22:29:11Z |
| publishDate | 2022-06-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology |
| record_format | Article |
| series | Journal of Applied Food Technology |
| spelling | doaj.art-34df97214c4340bc8ebadad0ce86f2d02023-12-18T07:29:53ZengDiponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food TechnologyJournal of Applied Food Technology2355-91522614-70762022-06-019110.17728/jaft.83997946Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)Adrina Eka Shafira0Antonius Hintono1Siti Susanti2Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaThis research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for making kombucha with different fermentation treatment. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 5 repetitions. Fermentation time variations carried out are 2, 4, 6 and 8 days. Data from the testing of chemical and microbiological properties were analyzed using Analysis of Variance (ANOVA) with a 95% confidence level and if there is a real influence then proceed with the Duncan Multiple Range Test (DMRT). Data from the hedonic quality test results were analyzed using Kruskal Wallis nonparametric test with a confidence level of 95% and if there was a real influence, then proceed with the Mann-Whitney test. The results showed that the different fermentation time of Kombucha of Arabica Coffee Cascara had a significant effect (p <0.05) on total acid, total sugar, total alcohol, total microbes, and hedonic quality of the product. The longer the fermentation lasts, the total acid and total alcohol will increase while the total sugar, total microbes and antioxidant activity will decrease. Kombucha of Arabica Coffee Cascara with 8 days fermentation time is the best treatment product because it meets the quality standards and is preferred by panelists.https://ejournal2.undip.ac.id/index.php/jaft/article/view/8399bacteriacascarafermentationkombuchayeast |
| spellingShingle | Adrina Eka Shafira Antonius Hintono Siti Susanti Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) Journal of Applied Food Technology bacteria cascara fermentation kombucha yeast |
| title | Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) |
| title_full | Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) |
| title_fullStr | Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) |
| title_full_unstemmed | Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) |
| title_short | Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) |
| title_sort | effect of fermentation time on chemical microbiological and hedonic quality of kombucha of arabica coffee cascara coffea arabica l |
| topic | bacteria cascara fermentation kombucha yeast |
| url | https://ejournal2.undip.ac.id/index.php/jaft/article/view/8399 |
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