Title:

The Sensory of Kombucha Cacao Pulp (Theobroma cacao) Fermented Using Symbiotic Culture of Bacteria and Yeast (SCOBY) as a Starter

Author:

Mail Neti Yuliana(1*)
Mail Gusrianti Wulan Sari(2)
Mail Endang L. Widiastuti(3)
Mail Suharyono Suharyono(4)
Mail Teguh Setiawan(5)

(1) Department of Agricultural Product Technology (THP), Faculty of Agriculture, University of Lampung, 
(2) Department of Agricultural Product Technology (THP), Faculty of Agriculture, University of Lampung, Indonesia
(3) Department of Biology, Faculty of Math and Science, University of Lampung, 
(4) Department of Agricultural Product Technology (THP), Faculty of Agriculture, University of Lampung, Indonesia
(5) Department of Agricultural Product Technology (THP), Faculty of Agriculture, University of Lampung, Indonesia
(*) Corresponding Author
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Abstract


The sensory of kombucha cocoa pulp during fermentation using bacteria-yeast symbiosis as a starter was evaluated. This study used a completely random block design (CRBD), one factor with five levels of fermentation time (0-8 days). Observation included color, aroma, taste, and overall acceptance of kombucha. The data obtained were statistically analyzed using ANOVA followed by LSD at a 5% level. The results showed that the fermentation time levels significantly affected the sensory and acceptance of kombucha pulp-cacao. Among samples, the panelists preferred the kombucha drink, which was fermented for four days, with a description of a slightly sour sweet taste, slightly cloudy cream color, and a moderate level of preference. This fair amount of preference indicates that the sensory kombucha pulp of cocoa still needs to be developed to bind its sensory acceptance so that consumers are interested and get the health benefits of kombucha pulp-cocoa

 

Keywords:   cocoa pulp, fermentation, kombucha, sensory, SCOBY .


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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
 
 
Published by Faculty of Agriculture of Universitas Tidar, Indonesia