Thesis

Organoleptic Properties Evaluation of Kombucha Beverage using Black Sapote Juice as a Substrate and Flavor Infusion

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Kombucha is a fermented drink with functional properties with a sweet and sour taste characteristic
with a refreshing and carbonated sensation, originally prepared using sugared tea and fermented with
a starter culture consortium. Over the years, the growing trends and research resulted in various
developments of kombucha beverages using different substrates. Recently there has been
developments of kombucha made from several kinds of fruits, vegetables, soy whey, and many other
ingredients. Black sapote is a climacteric fruit from Mexico that has excellent nutritional values and
unique sensory characteristics, however its application to various products is still limited. This research
aims to develop a kombucha beverage using black sapote fruit juice as a substrate and flavor infusion,
along with analyzing the organoleptic properties, including taste, aroma, and mouthfeel. Sensory
evaluation was conducted using CATA descriptive analysis, 5-point hedonic scale, and JAR scale
intensity ranking test. The result revealed that nine attributes were significantly different among the
products. Tea kombucha has the highest liking score, and black sapote kombucha was shown to have
the lowest liking score and in which it is influenced by both the sweetness and sourness intensity
perceived.

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Availability

Detail Information

Series Title

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Call Number

FT 23-021

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
Fermentation
Kombucha
organoleptic properties
black sapote

Specific Detail Info

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Statement of Responsibility

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