Pengaruh Konsentrasi Temulawak (Curcuma Xanthoriza Roxb) Terhadap Karakteristik Organoleptik Kombucha
Authors
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Yunita Khilyatun Nisak
Institut Teknologi dan Sains Nahdlatul Ulama Pasuruan, Indonesia
-
Anis Nurhayati
-
Maylina Ilhami Khurniyati
-
Pinctada Putri Pamungkas
-
Silvi Laini
DOI:
https://doi.org/10.55757/ekliptika.v6i1.578Keywords:
hedonic, kombucha, konsentrasi, organoleptik, temulawakAbstract
Temulawak (Curcuma Xanthoriza Roxb) adalah tanaman obat – obatan yang tergolong dalam suku temu – temuan (Zingiberaceae). Rimpang temulawak mengandung pati, kurkuminoid, serat kasar, abu, protein, mineral dan minyak atsiri. Kombucha merupakan produk minuman hasil fermentasi larutan teh dan gula sukrosa sebagai nutrient yang difermentasi oleh bakteri Acetobacter Xylinum dan beberapa jenis khamir lainnya yang mengubah kandungan gula menjadi asam amino essensial yang bermanfaat bagi tubuh. Berdasarkan hasil uji hedonic, kombucha temulawak yang paling disukai panelis dari segi aroma adalah kombucha temulawak dengan konsentrasi 0,2% dengan skor 2,82; rasa kombucha yang paling disukai adalah dengan temulawak konsentrasi 0,6% yang mempunyai skor 3.48 sedangkan warna kombucha yang paling disukai adalah kombucha teh dengan skor uji hedonic 3.38.
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