| dc.description.abstract | In this research, coconut sugar and molasses were determined the effect on the
cocoa pulp juice, which is usually considered as food waste in chocolate
production, fermented with water kefir. Different concentrations of coconut sugar
and molasses were added in the juice with water kefir to determine the effect of
different types and concentrations on the physicochemical properties and sensorial
properties. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Potassium Ferricyanide
Reducing Power (PFRAP) assays were used for determining antioxidant activities
of the drinks after fermentation. The results showed that pH, alcohol content
mostly unchanged, ranging from 3.5-3.78, 1.5-2.33% Alcohol by volume (ABV),
respectively, while there was an increase in titratable acidity in molasses
fermented water kefir. Moreover, total phenolic compounds shared the same trend
with DPPH and PFRAP determinations. Although sharing the same trend, only
samples using molasses had significantly different among those with p<0.05
ranging from 443.43 to 1081.21 mg Vitamin C Equilibrium Antioxidant Capacity
(VCEAC)/ L for DPPH and 277.90 to 850.04 mg VCEAC/ L for PFRAP assay. The
sensory analysis also showed that using molasses in water kefir had impact on the
sensory properties like appearance, taste, odor, sourness, and overall acceptance.
Therefore, this research suggests that coconut sugar and molasses could be the
alternative sugar to add more nutrients and provide higher content of antioxidants
in water kefir | en_US |
