Study of the Addition of Sugar Concentration on the Organoleptic Characteristics of Rosella Kombucha (Hibiscus sadbariffa L)

This study aims to determine the effect of sugar concentration on the organoleptic characteristics of rosella kombucha. This study used a one-factor Randomized Block Design (RAK) method with seven treatment levels (5%, 10%, 15%, 20%, 25%, 30%, 35%), repeated three times to obtain twenty-one treatments. The test parameters observed were the hedonic quality organoleptic test analyzed using the Friedman test. The results of the study of the three color, aroma, and taste parameters showed no significant difference in sugar concentration in rosella kombucha