PENGARUH WAKTU FERMENTASI DAN JENIS TEBU TERHADAP MINUMAN FUNGSIONAL FERMENTASI TEBU (Saccharum officinarum)

Functional fermented beverages made from sugarcane represent a form of product diversification aimed at enhancing health benefits and increasing economic value. This study seeks to examine the effects of fermentation duration, sugarcane variety, and their interaction. The research was conducted using a Randomized Block Design (RBD) with a factorial pattern involving two factors: fermentation duration (5, 10, and 15 days) and sugarcane variety (Bululawang, PSKA 942, and Cenning). The collected data were analyzed using Analysis of Variance (ANOVA) at a significance level of α = 5%. If significant differences were observed, a post-hoc analysis was conducted using the Tukey test. The results indicated that fermentation duration had a significant effect (p = 0.05) on pH, total dissolved solids, reducing sugars, and organoleptic attributes such as aroma and taste. Additionally, sugarcane variety significantly influenced (p = 0.05) pH, antioxidant levels, and organoleptic properties related to appearance. However, no significant interaction was found between fermentation duration and sugarcane variety concerning pH, total dissolved solids, reducing sugars, antioxidant levels, or organoleptic characteristics such as aroma, taste, and appearance.