Suhardini, Prasis Nursyam (2015) Studi Aktivitas Antioksidan Kombucha Dari Berbagai Jenis Daun Selama Fermentasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha Merupakan Produk Hasil Fermentasi Larutan Teh Dan Gula Dengan Menggunakan Starter Dari Bakteri Acetobacter Dan Beberapa Jenis Khamir. Teh Kombucha Adalah Minuman Fungsional Yang Dapat Melancarkan Pencernaan, Sebagai Antibiotik, Antioksidan, Dan Antibakteri. Dedaunan Seperti Daun Salam, Daun Jambu, Daun Sirih, Daun Sirsak, Daun Kopi, Dan Daun Teh Mengandung Fenol Dan Dapat Digunakan Sebagai Bahan Baku Kombucha Belum Dilakukan Sampai Saat Ini. Oleh Karena Itu, Penelitian Ini Dilakukan Untuk Mengetahui Karakteristik Dan Aktivitas Antioksidan Kombucha Berbagai Jenis Daun Yang Mengandung Fenol Selama Fermentasi. Penelitian Ini Menggunakan Meode Rak (Rancangan Acak Kelompok) 1 Faktor Perlakuan Dengan 3 Kali Ulangan (18 Unit). Faktor Yang Digunakan Adalah Dedaunan Sebagai Bahan Baku Kombucha Yaitu : D1 = Daun Teh, D2 = Daun Sirih Hijau, D3 = Daun Kopi, D4 = Daun Salam, D5 = Daun Sirsak, D6 = Daun Jambu. Data Dianalisa Keragaman Anova. Bila Data Tidak Ada Interaksi Namun Di Salah Satu Faktor Perlakuan Terdapat Beda Nyata, Maka Dilakukan Uji Beda Bnt Dengan Taraf Nyata 5%. Pemilihan Perlakuan Terbaik Menggunakan Metode Zeleny.Hasil Penelitian Menunjukkan Bahwa Jenis Daun Memberikan Pengaruh Nyata (Α=0,05) Terhadap Aktivitas Antioksidan, Total Fenol, Total Gula, Dan Ketebalan Nata, Tetapi Tidak Berpengaruh Nyata Terhadap Ph, Total Asam, Dan Warna. Perlakuan Terbaik Pada Hari Ke-8 Didapatkan Pada Kombucha Daun Teh (0,23%) Dengan Total Asam 0,09%, Ph 2,84, Aktivitas Antioksidan 92,97%, Total Fenol Sebesar 303,05 µg/Ml Gae, Total Gula 2,86%, Warna : (L)35,56; (A+) 3,80; (B+) 14,45, Ketebalan Nata 0,45 Mm. Pada Uji Organoleptik Didapatkan Kesukaan Panelis Terhadap Rasa 5,50, Aroma 4, Dan Warna 4,65.
English Abstract
Kombucha Is A Fermented Product Of Tea And Sugar Solution By Using The Starter From Acetobacter Bacteria And Some Types Of Yeast. Kombucha Tea Is A Functional Beverage That Can Aid Digestion, As An Antibiotic, Antioxidant, And Antibacterial. Foliage Such As Bay Leaves, Guava Leaf, Betel Leaf, Soursop Leaf, Coffee Leaf, And Tea Leaf Contain Phenol And Can Be Used As Raw Material Of Kombucha Has Not Been Done To Date. Therefore, This Study Was Conducted To Investigate The Characteristics And Antioxidant Activity Of Kombucha In Various Types Of Leaves That Contain Phenol During Fermentation. This Study Uses Rak Method (Random Group) 1 Factor Treatment With 3 Replications (18 Units). Factors Used Are Fresh Leaves Containing Phenol Used As Raw Material Kombucha Namely: D1 = Tea Leaf (Camelia Sinensis), D2 = Green Betel Leaf (Pipper Betle Linn), D3 = Coffee Leaf (Coffea Arabica L), D4 = Bay Leaf (Eugenia Polyantha), D5 = Soursop Leaf (Annona Muricata Linn), D6 = Guava Leaf (Psidium Guajava L). The Data Obtained Were Analyzed Anova Diversity. When The Data Is No Interaction But In One Treatment Factor Are Significantly Different, Then Do Different Test Bnt With 5% Significance Level. For Best Treatment Selection Uses Zeleny Methods. The Results Showed That The Type Of Leaves Significant Effect (Α = 0.05) Of Antioxidant Activity, Total Phenols, Total Sugars, And The Thickness Of Nata, But There Is No Significant Effect On Ph, Total Acid, And Colors. The Best Treatment On Day 8 Was Found In Kombucha Tea Leaf (0.23%) With Total Acid 0.09%, Ph 2.84, Antioxidant Activity 92.97%, Total Phenol At 303.05 µg/Ml Gae, Total Sugar 2.86%, Color: (L) 35.56; (A+) 3.80; (B+) 14.45, Thickness Of Nata 0.45 Mm. In The Organoleptic Test Obtained Panelist On Taste 5.50, Aroma 4, And Color 4.65
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/65/051502441 |
| Uncontrolled Keywords: | Antioksidan, fenol, kombucha, daun |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Apr 2015 13:06 |
| Last Modified: | 30 Nov 2021 07:53 |
| URI: | http://repository.ub.ac.id/id/eprint/150581 |
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