CHARACTERISTIZATION OF WATER KEFIR MADE OF MESOCARP MELON (Cucumis melo L.) AND ITS PRODUCTION COST

Abstract

The study aimed to characterize the effect of the concentration of water-kefir and sugar types on the melon mesocarp water-kefir and to analyze the production cost. This research used a factorial Randomized Complete Block Design (RCBD) with 2 different treatments and 6 replications. The parameter included total soluble solids, total acid, total lactic acid bacteria, and organoleptic. The treatment factors used were starter concentration (5% and 1%) and sugar types (sucrose and xylitol). Data from the test results of total soluble solids, total acid, and total lactic acid bacteria were analyzed using Analysis of Variance (ANOVA) at a significance level of 5% and continued with Duncan's Multiple Range Test (DMRT) if a significant effect. Data from the organoleptic test results were analyzed using Kruskal-Wallis and continued with Mann-Whitney U Test if a significant effect. The results showed that the concentration of water-kefir starter significantly affected total soluble solids, total acid, and total lactic acid bacteria, while the type of sugar significantly affected total soluble solids and total acid. In addition, the results of the hedonic sensory test showed that different starter concentrations and sugar types significantly affected the taste, color, soda sensation, and overall taste. The most preferred melon mesocarp water-kefir by the panelists was obtained with 5% starter concentration and xylitol. The cost of production obtained is IDR 11.430,33.