Pengaruh variasi Brix dan waktu fermentasi terhadap diversitas fermentat jambu air (syzygium aqueum (Burm. f.) Alston.)
Submitted : 2025-05-14, Published : 2025-06-25.
Abstract
Penelitian bertujuan untuk mengetahui pengaruh variasi brix dan lama waktu fermentasi terhadap diversitas fermentat jambu air (Syzygium aqueum (Burm. f.) Alston.) selama fermentasi. Penelitian ini dilakukan dengan memproduksi minuman fermentasi (fermentat) dari buah jambu air dengan menggunakan ragi (Saccharomyces cerevisiae). Fermentasi buah tropis lokal seperti jambu air memiliki potensi besar sebagai sumber inovatif dalam pengembangan minuman fermentasi fungsional. Penelitian ini menggunakan metode deskriptif eksperimental untuk mengamati perubahan parameter fisikokimia, seperti pH, kekeruhan, kadar Brix, kadar alkohol, dan total padatan tersuspensi (TSS) selama proses fermentasi. Hasil penelitian menunjukkan bahwa perubahan alkohol, pH, total suspended solid, brix selama fermentasi 10 dan 15 hari menunjukkan perlakuan berbeda nyata. Fermentat jambu air pada perlakuan kadar Brix 25° dan lama fermentasi 15 hari merupakan sampel terbaik. Variasi kadar Brix dan lama fermentasi berpengaruh nyata terhadap karakteristik fisikokimia dan mutu sensoris fermentasi jambu air, dimana kombinasi kadar Brix tinggi dan lama fermentasi optimal menghasilkan produk dengan mutu fisikokimia dan organoleptik terbaik.
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