Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik

Abstract

One of the well-known functional drinks using tea is kombucha tea. Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Other ingredients that can be used as innovations in making kombucha tea are poor green apples and red beets. Malang green apples have a sweet and refreshing taste, but the health benefits of apples are also unquestionable. In addition to the poor green apple, an ingredient that can be used as an innovation in adding flavor and color to kombucha is red beet. Red beet or better known as beetroot is a tuber plant that belongs to the Amaranthaceae-Chenopodiaceae family, this makes beetroot a family with radish and other root vegetables. This study aims to determine the preference level of 15 panelists through organoleptic test. The assessment indicators in this study are sweetness, acidity, bitternes, aroma and colour. Based on the results of organoleptic tests on kombucha tea by adding Malang green apples and red beets, that of the five assessment indicators of kombucha tea namely sweetness, acidity, bitterness, aroma, and color obtained results that really liked kombucha tea by adding Malang green apples and red beets.