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Effect of Concentration of Purple Sweet Potato (Ipomea batatas) Extract and Duration of Fermentation on Chemical Properties of Water Kefir Drinks Department of Food Science and Biotechnology, Faculty of Agritechlonogy, Universitas Brawijaya Abstract Water kefir is generally made from a mixture of water that uses sugar and an additional variety of dried or fresh fruits, which are fermented with kefir grains. Purple sweet potato contains natural anthocyanin and carbohydrates, which are interesting as coloring agents and carbon sources in water kefir production. This study aimed to determine the concentration effect of purple sweet potato extract, fermentation time, and their interaction with water kefir based on chemical properties. The research method used was a Factorial Randomized Group Design with 2 factors, the addition of purple sweet potato extract (0%, 10%, 30%, and 50% (v/v)) and the fermentation time (0, 24, and 48 hours). The analysis included the total amount of anthocyanin, antioxidant activity IC50, total sugar, total acid, acidity degree (pH), and total dissolved solids (TDS), which were analyzed by Analysis of Variance (ANOVA). The results showed that the treatment of purple sweet potato extract concentration and fermentation time, as well as their interaction, had a significant effect (\alpha = 0.05) on total anthocyanin, antioxidant activity IC50, total sugar, total acid, pH, and TDS. The best treatment for water kefir made from purple sweet potato extract was retrieved with the treatment of 50% purple sweet potato extract and 48 hours of fermentation time with total anthocyanin 193.197 \pm 3.255 ppm, antioxidant activity IC50 460.620 \pm 20.973 ppm, total sugar 1.356 \pm 0.058%, total acid 10.429 \pm 0.371%, pH 2.3 \pm 0.058, and TDS 2.1 \pm 0.2 ^{\circ}Brix. Keywords: Anthocyanin, Chemical properties, Purple sweet potato, Water kefir. Topic: Food microbiology |
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