Study of the Effect of Passion Fruit Concentration Variation and Fermentation Time on Organoleptic Quality, Alcohol Content, Antioxidant Activity and Physico-Chemical Characteristics of Rosella-Passion Fruit Kombucha.
Dewi Pujiastuti Pratiwi Pribadi*, Muhammad Reza Pratama, Candika Pambayun Putra, Bambang Dwi Argo

Bioprocess Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia, dewipujiast[at]student.ub.ac.id

Abstract

Kombucha is a traditional fermented drink obtained from the fermentation process of tea and sugar solutions with the help of microorganism cultures. Kombucha fermentation in this study used rosella tea as raw material and added passion fruit. The addition of passion fruit is done to increase the content of vitamins, organic acids and other antioxidants, which can add properties to the health of the body. The fermentation process in kombucha is carried out using two treatments, namely variations in the concentration of adding passion fruit 8%, 10%, and 12% (w/v) and variations in fermentation time of 4, 8, and 12 days. The purpose of this study was to analyze the effect of treatment on organoleptic quality, alcohol content, antioxidant activity value, and several chemical physical characteristics, such as acidity (pH), total dissolved solids, and total acid. This study used a Group Randomized Design with the Two Way ANOVA data analysis method and continued DMRT further test with a level of alpha = 5%. From the organoleptic test, kombucha rosella with 10% passion fruit administration and fermentation for 4 days was the best sample, while 8% passion fruit administration and fermentation for 12 days were the worst samples based on panelists^ acceptability. In addition, the results showed that variations in both treatments resulted in an increase in alcohol content, an increase in antioxidant activity, an increase in total titrated acid, a decrease in total dissolved solids, and a significant decrease in pH. The value of the tested variable experienced a rapid change from the 4th fermentation day to the 8th fermentation day and the change decreased from the 8th fermentation day to the 12th fermentation day. Variations in fermentation time caused more significant changes in the test variable compared to variations in the concentration of passion fruit addition.

Keywords: Alcohol content, Antioxidant activity, Kombucha, Organoleptic, Passion Fruit, Physical and chemical properties, Rosella tea

Topic: Agricultural Engineering