PRODUKSI KOMBUCHA DARI KULIT KOPI (CASCARA) ARABIKA DENGAN VARIASI JENIS GULA DAN WAKTU FERMENTASI

• Main Author: Elvin
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48596
• Institution: Institut Teknologi Bandung

Kombucha is a fermented beverage that is generally made from a mixture of black tea, sugar, and SCOBY (Symbiotic Culture of Bacteria and Yeast), which contains various metabolite compounds such as organic acids, vitamins, and amino acids that are beneficial to health. Types of tea or other herbal beverages can be used as an alternative to obtain sensory properties, contents, and healthy benefits of kombucha more interesting, one of which is cascara. Cascara, the Spanish word for skin, is an herbal beverage made from dried coffee cherries that can be brewed like tea, as an effort to reuse coffee skin waste because cascara contains many phenolic compounds as a source of antioxidants such as protocatechuic acid and chlorogenic acid. Compared to black tea or green tea, cascara contains higher antioxidants and lower caffeine, so it is expected to increase the benefits of kombucha. The success of kombucha fermentation can be influenced by sugar, as a substrate for microbial growth, length of fermentation time, microbial composition in SCOBY, and temperature. In this study, kombucha from cascara arabica will be made using sugar (10%), granulated sugar or palm sugar, and starter culture in the form of 10% (w/v) SCOBY and 10% (v/v) kombucha water from previous fermentation which will be fermented for 5, 8, up to 10 days at room temperature. This study aims to determine the dominant microbes that play a role in kombucha fermentation, determine the best cascara kombucha formulations from organoleptic tests, and determine the characteristics of cascara kombucha. The research method starts from the isolation, quantification, and identification of dominant microbes in kombucha, then making cascara kombucha with variations of sugar, granulated sugar and palm sugar, and the fermentation time from 5, 8, to 10 days. During fermentation, pH and total organic acid titration were tested then analyzed its statistical significance with One-Way ANOVA. After the fermentation is complete, an organoleptic test is carried out to get the most preferred variant then it is further characterized by microbial population dynamics test and antimicrobial sensitivity test (Kirby-Bauer). The results showed the starter kombucha had an abundance of yeast, identified Pichia kudriavzevii, was 1.33 x 106 CFU/gram (SCOBY) and 3.60 x 105 CFU/mL (kombucha water), higher than acetic acid bacteria, identified Acetobacter tropicalis, was 2.05 x 105 CFU/gram (SCOBY) and 2.00 x 103 CFU/mL (kombucha water). Each variation of cascara kombucha has an increase in total organic acid accompanied by a decrease in pH. In the granulated sugar variant, from 30.823 mM with pH 3.700 (day 0) to 123.294 mM with pH 3.313 (day 10), whereas, in the palm sugar variant, from 36.817 mM with pH 4.050 (day 0) to 125.006 mM with pH 3.597 (day 10). Based on One-Way ANOVA, the use of both types of sugar, granulated sugar and palm sugar, affects changes in pH but does not affect changes in total acid during fermentation of cascara kombucha. From the organoleptic test of 40 respondents, the eight-day fermentation granulated sugar variant was chosen (37.50%) compared to the ten-day fermentation palm sugar variant (17.50%). Based on microbial population dynamics of the most preferred cascara kombucha, growth rate of Acetobacter tropicalis, which is 0.910 (day-1), and Pichia kudriavzevii, which is 0.912 (day-1), increased from day 0 to day 4 (logarithmic), then relatively stable until day 10 (stationary). Acid produced from eight-day fermentation granulated sugar of cascara kombucha, which is 117.300 mM, can inhibit the growth of pathogenic bacteria Escherichia coli with inhibition zone diameter of 8.42 mm. Cascara kombucha, as a healthy probiotic beverage innovation, has the potential to be produced on an industrial scale into a new business.