Effect of Concentration of Sugar and Dried Dayak Onion (Eleutherine palmifolia) on the Quality of Dayak Onion Kombucha
Vitta Rizky Permatasari, Vindhya Tri Widayanti, Ratu Falasifah, Nimas Mayang Sabrina Sunyoto, Sri Suhartini

Department of Agroindustrial Technology
Faculty of Agricultural Technology
Universitas Brawijaya

Abstract

Functional drinks can be defined as a health drink product that is very useful for the body, one of which is kombucha. One of the ingredients with high bioactive compounds is Dayak onions. The purpose of this study was to evaluate the effect of variations in sugar concentration and dried Dayak onion concentration on the quality of Dayak onion kombucha (pH, total acid, and organoleptic) and the combination of treatments to produce the best quality Dayak onion kombucha. The research method used a randomized block design (RBD) using 2 factors, namely dried Dayak onion concentrations of 2%, 4%, and 6% (w/v) and sugar concentrations of 5%, 7.5%, and 10% (w /v) with 3 replications resulted in 27 experimental units. Then, it was analyzed using two-way ANOVA with IBM SPSS Statistics 26 software followed by the Multiple Attribute method ( Zeleny , 1982) for the best treatment. The results showed that the concentration of dry Dayak onions and sugar had a significant effect (&#945-<0.05) on the pH value, total acid. The higher the concentration of dried Dayak onions, the lower the total acid content with a higher pH, while the higher the sugar concentration, the higher the total acid content with a lower pH . The best treatment combination, T3G2, was the use of dried Dayak onion concentration of 6% (w/v) and sugar concentration of 7.5% (w/v). The test results obtained were pH 3.173- total acid 0.105%- organoleptic color 3,867- and organoleptic aroma 2,867.

Keywords: Functional Drink, Kombucha, Onion Dayak

Topic: Food microbiology