ANALYSIS OF ALCOHOL AND SUGAR LEVELS IN KOMBUCHA WITH GREEN TEA AT UKM DEE PARFAIT USING MQ3 AND PHOTODIODES SENSORS

Abstract

Kombucha tea is a fermented drink between sugar and tea with a starter culture called SCOBY which can trigger an increase in body immunity and is rich in nutrients. Kombucha Tea at UKM Dee Parfait uses green tea as raw material which is fermented using SCOBY starter culture using 200 grams of sugar. Testing the sugar content in kombucha tea can take advantage of the phenomenon of optical substances, where when polarized light passes through a solution containing sugar groups, the light will rotate because it can change the direction of the light and will be captured by the photodiode sensor. Testing the alcohol content using the MQ3 sensor, this gas sensor is sensitive to detect the ethanol content that evaporates in the free air. Analysis of alcohol and sugar content can be determined by linear equations. Based on the results of research from the green tea leaves kombucha tea product of UKM Dee Parfait by using the MQ3 sensor to detect alcohol content, a linear equation of alcohol content was obtained y=0,115x-3,565, while using a photodiode sensor to detect sugar content obtained a linear equation of sugar content y=0,23-7.13.