PENGARUH KONSENTRASI STARTER SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP TOTAL MIKROBA, TOTAL KHAMIR DAN ORGANOLEPTIK KOMBUCHA SARI BUAH APEL: Effect of SCOBY (Symbiotic Culture of Bacteria and Yeast) Starter’s Concentration on Chemical, Microbiologycal and Organoleptic Properties of Apple Juice Kombuch - Rosita; Dody Handito; Moegiratul Amaro (Pro Food, 2021)
ABSTRACT Apple juice kombucha was a fermented drink made from apple juice used a SCOBY (Symbiotic Culture of Bacteria and Yeast) starter that eight (8) days fermented time. This research aimed to determine the effect of SCOBY starter’s concentration on Total Plate Count (TPC), total yeast, total acid, antioxidant activity and organoleptic (color, aroma and taste) properties of apple juice kombucha. This study used a Completely Randomized Design (CRD) with concentration different of the SCOBY starter as the single factor i.e 2%, 4%, 6%, 8%, 10% and 12%, respectively, repeated in three (3)  times   resulting 18 experimental units. Co-Stat application with Analysis of Variance and Honestly Significant Difference (HSD) test was used to analyze the statistic. The results present that the concentration level of SCOBY starter had a significant effect on TPC, total yeast, total acid, antioxidant activity and organoleptic quality including taste (hedonic and scoring) and color (scoring). The acceptable treatment (“somewhat favored”) for apple juice kombucha from organoleptic test was the concentration of SCOBY starter 4% added. That treatment had Total Plate Count 6.32 CFU/mL, total yeast 8.25 CFU/mL, total acid 0.65%, antioxidant activity 36.75% with organoleptic color “slightly brown”, aroma “does not smell apple” and taste “slightly sweet”.   ABSTRAK Kombucha sari apel merupakan minuman fermentasi dari sari apel menggunakan starter SCOBY (Symbiotic Culture of Bacteria and Yeast) dengan waktu fermentasi selama 8 hari. Jelaskan secara singkat alasan anda menggunakan / memilih SCOBY. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter SCOBY terhadap total mikroba, total khamir, total asam, aktivitas antioksidan dan organoleptik (warna, aroma dan rasa) kombucha sari apel. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor  yakni perbedaan konsentrasi starter SCOBY dengan perlakuan penambahan starter sebesar 2%, 4%, 6%, 8%, 10% dan 12% dengan tiga(3) kali ulangan sehingga menghasilkan 18 unit percobaan. Aplikasi Co-Stat dengan uji keragaman dan Uji Beda Nyata Jujur (BNJ) digunakan untuk menganalisa data. Hasil penelitian menunjukkan tingkat konsentrasi starter SCOBY memberikan pengaruh nyata terhadap Total Plate Count (TPC), total khamir, total asam, aktivitas antioksidan dan mutu organoleptik meliputi rasa (hedonik dan scoring) dan warna (scoring). Perlakuan kombucha sari apel dengan rasa yang dapat diterima (“agak disukai”) oleh panelis adalah perlakuan penambahan konsentrasi starter SCOBY sebanyak 4%. Perlakuan tersebut memiliki Total Plate Count 6,32 CFU/mL, total khamir 8,25 CFU/mL, total asam 0,65%, aktivitas antioksidan 36,75% dengan organoleptik warna “agak cokelat”, aroma “tidak beraroma apel” dan rasa “agak manis”.