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This research was to determine the effect of sucrose addition on total lactic acid bacteria, pH value, alcohol content, and hedonic test in water kefir from starfruit. The experimental design used was Completely Randomized Design (CRD) with 5 treatments and 4 replications, with treatment addition some concentration sucrose (0%, 3%, 6%, 9%, and 12%). Starfruit used is a type of sweet starfruit with a kefir water grain of 5% and fermented for 24 hours. Starfruit water kefir quality analyzed are total lactic acid bacteria, pH value, alcohol content and hedonic properties of the product. The resulted parametric data is then analyzed using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT), while the non parametric data were analyzed using the Mann-whitney test followed by the Kruskall-wallis test. The results showed that the addition of sucrose with several different concentrations had a significant effect on total lactic acid bacteria, alcohol content, pH value and hedonic test. The higher sucrose concentration added the higher the resulted level on the total lactic acid bacteria, alcoholc and hedonic level also lower the pH value of the product, the best treatment is T3 with the addition of 9% sucrose which produces a total of 8,746 lactic acid bacteria, pH value of 4,32, alcohol content of 1,05%, and has a favorite score of 3,76.

jurnal ilmiah sains/jurnal ilmiah sains

Pengaruh Variasi Konsentrasi Sukrosa Terhadap Total Bakteri Asam Laktat, pH, Kadar Alkohol dan Hedonik Water Kefir Belimbing Manis (Averrhoa carambola)