Fermentation Of Kombucha With The Addition Of Cinnamon And Cloves As An Alternative For A Functional Drink

Abstract

Fermented tea is a mature drink that has a distinctive taste and aroma that is a combination of sweet, tangy and slightly carbonated. Fermented tea contains polyphenols and cell strengthening properties so it is said to be a practical drink. One of the elements that influences the concentration system in fermented tea drinks is sugar. Sugar serves as a carbon source during kombucha fermentation. The addition of flavors in making fermented tea is a development to understand the creation of drinks with brilliant health benefits, and can be a functional drink choice. This research aims to determine the effect of adding granulated sugar on the organoleptic quality of fermented tea with the addition of cinnamon and cloves. Two factors were used in a completely randomized design in this study. Each factor uses 3 treatments with 3 repetitions. Hedonic tests (color, aroma and taste) and degree of acidity (pH) are the variables observed. The results showed that the highest pH was in treatment A1 (6.19) and the lowest was in B3 (5.76). The most preferred color in the treatment was A3 (3.97). the most preferred color in treatment B3 (3.3). the most preferred taste is B3 (3.13).