Endah S, Sutik Rahayu (2015) Aktivitas Antibakteri Pada Kombucha Air Kelapa (Kajian Diameter Permukaan Wadah Fermentasi Dan Penambahan Limbah Cair (Whey) Tahu). Sarjana thesis, Universitas Brawijaya.
Abstract
Produksi air kelapa cukup melimpah di Indonesia yaitu mencapai lebih dari 1 sampai 900 juta liter per tahun. Pemanfaatan air kelapa masih terbatas pada pembuatan nata de coco dan belum banyak dimanfaatkan untuk produk lain. Air kelapa juga dapat menimbulkan polusi asam asetat yang terbentuk akibat proses fermentasi air kelapa. Kombucha merupakan minuman fermentasisus yang memiliki rasa seperti sari buah apel disertai efek sparkling di mulut. Kombucha secara umum menggunakan substrat teh. Namun, buangan air kelapa bisa menjadi alternatif pemilihan substrat kombucha disertai penambahan gula dengan konsentrasi tertentu. Kombucha diduga memiliki sifat antimikroba yang berasal dari kandungan asam-asam organiknya. Penelitian ini bertujuan mengurangi buangan air kelapa, mengetahui pengaruh diameter permukaan wadah serta penambahan limbah cair tahu terhadap sifat fisiko-kimia-mikrobiologi kombucha serta mendapatkan diameter permukaan wadah dan konsentrasi penambahan whey tahu terbaik untuk mendapatkan karakteristik fisiko-kimia-mikrobiologi kombucha terbaik. Penelitian dilakukan dengan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu diameter permukaan wadah (L) yang dibuat dengan 3 level (diameter wadah 7,8 ; 10,5 ; 15 cm) dan penambahan limbah cair (whey) tahu (W) dengan 2 level (20 ; 30 % v/v), sehingga diperoleh 6 perlakuan dimana masing-masing perlakuan diulang sebanyak 3 kali. Kombucha hasil perlakuan kemudian dilakukan analisa pH, total asam, total gula, aktivitas antimikroba S. aureus dan E. coli, analisis ketebalan dan berat pelikel, serta analisa organoleptik. Hasil penelitian menunjukkan perlakuan diameter wadah permukaan dan penambahan whey tahu terhadap kombucha air kelapa memberikan pengaruh nyata dan terjadi interaksi terhadap perubahan nilai pH. Perlakuan diameter permukaan wadah yang berbeda-beda berpengaruh nyata terhadap nilai total asam, total gula, aktivitas antimikroba E. coli, aktivitas antimikroba S. aureus, ketebalan dan berat pelikel. Sedangkan penambahan whey tahu berpengaruh nyata terhadap nilai total log mikroba pada kombucha air kelapa. Kombinasi perlakuan terbaik pada diameter permukaan wadah 10,5 cm dengan penambahan whey tahu 20% dengan karakteristik pH 3,56 ; total asam 0,92% ; total gula 1,97% ; aktivitas antimikroba E. coli 9,00mm ; aktivitas antimikroba S. aureus 7,67 mm ; tebal pelikel 3,47 cm ; berat pelikel 35,13 gram ; total log mikroba 7,05 log CFU/ml ; serta nilai hedonik warna 4,10 ; aroma 3,25 ; dan rasa 3,40.
English Abstract
The production of coconut water is quite abundant in Indonesia that is more than 1 to 900 million litres per year. Utilization of coconut water is still limited to the making of nata de coco and have not been much used for other products. Coconut water can also cause acetic acid pollution which is formed by fermentation of coconut water. Kombucha is a fermented beverage that has a tastes like sparkling apple cider. Tea broth is a substrate that used for kombucha fermentation. However, the waste of coconut water can be an alternative substrate of kombucha by addition of sugar with a certain concentration. Kombucha is expected to have antimicrobial properties that come from organic acids content. The purpose of this research to exploit waste of coconut water, knowing the effect of diameter of the surface container and the addition of liquid waste of tofu against physico-chemical-microbiological properties of kombucha. Also got the best diameter of the surface container and the best concentration of tofu whey to get the best characteristics of physico-chemical-microbiological properties of kombucha. This research using Randomized Block Design with two factor, diameter of the surface container (7,8 cm ; 10,5 cm ; 15 cm) and addition of tofu whey (20% v/v ; 30% v/v). Therefore six combination of treatment was get and replicated three times. The results treatment of kombucha was annalized for total acid, pH, total sugars, antimicrobial activity against S. aureus and E. coli, thickness and weight of pellicle, and organoleptic analysis. The result of this research showing that the diameter of surface container and addition of tofu whey on kombucha give real effect and interaction occurs in changes of pH value. Different diameter of surface container give the real effect of total acid, total sugars, antimicrobial activity against E. coli, antimicrobial activity against S. aureus, thickness and weight of pellicle. Meanwhile the addition of tofu whey give the real effect in total log of microbes on coconut water kombucha. The combination of the best treatment is on the 10,5 cm of diameter surface container with 20% additional of tofu whey with the pH value 3,56; total acid 0,93%; total sugars 1,97%; antimicrobial activity against E. coli 9,00 mm; antimicrobial activity against S. aureus 7,67 mm; thick of pellicle 3,47 cm; weight of pellicle 35,13 grams; total log microbes 7,05 log CFU/ml; and a value color hedonic 4,10; the aroma 3,25; and sense 3,40.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/518/ 051508807 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 21 Dec 2015 13:36 |
| Last Modified: | 09 Dec 2021 07:47 |
| URI: | http://repository.ub.ac.id/id/eprint/150446 |
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