PENERIMAAN KONSUMEN TERHADAP MINUMAN FUNGSIONAL FIZZY KOMBUCHA CASCARA BERDASARKAN METODE PENAMBAHAN JAHE (Zingiber officinale) DAN LAMA FERMENTASI

Abstract

Kombucha cascara is an innovation from kombucha, Kombucha is a fermented drink resulting from a symbiosis between yeast. The consequences of this fermentation will affect several sensory properties of the kombucha product. To optimize the fermentation results, kombucha is added with various other ingredients such as fruit and spices. The purpose of this article is to determine the best treatment to produce the cascara kombucha drink that consumers want using the Simple Additive Weighting (SAW) method. Kombucha cascara is added with ginger using sliced ginger and ginger pulp which is then fermented for 1 day, 3 days and 5 days. A total of 30 respondents who were kombucha consumers were interviewed and tested for organoleptic acceptance of color, aroma, taste, fizzy sensation and aftertaste using a hedonic scale of 1-5 (dislike very much to very like it). Most of the respondents were men (60%) with the majority student and likes ginger drinks. Their acceptance ranged from very like to very dislike. Using the SAW method, respondents determined that taste is the most important sensory trait with a value of 33.2% compared to other sensory traits. By carrying out the SAW matrix treatment, ginger cascara kombucha with ginger slices fermented for 3 days was determined to be the best treatment with an optimum score of 0.965. But further research is needed to find out all the parameters of ginger cascara kombucha