Hapsari, Zayyan Salsabila (2019) Potensi Kombucha Kopi Robusta (Coffea canephora) dan Arabika (Coffea arabica) sebagai Minuman Probioti. Sarjana thesis, Universitas Brawijaya.
Abstract
Seiring berkembangnya zaman, pola hidup manusia menjadi serba instan dan cenderung tidak sehat. Berbagai pangan fungsional telah beredar di pasaran untuk menjaga kesehatan, salah satunya minuman probiotik kombucha. Probiotik merupakan mikroorganisme hidup yang memiliki efek menguntungkan bila dikonsumsi oleh manusia. Salah satu bakteri yang tergolong probiotik adalah Bakteri Asam Laktat (BAL). Kombucha mengandung hingga 30% BAL, dan merupakan minuman tradisional yang pada umumnya terbuat dari teh yang difermentasi oleh Symbiotic Consortium of Bacteria and Yeast (SCOBY) serta dapat dikatakan sebagai super food karena memberi berbagai manfaat bagi kesehatan. Berbagai varian kombucha selain teh telah dibuat, salah satunya kombucha berbasis kopi. Di Indonesia, kopi yang paling banyak dibudidayakan adalah kopi jenis robusta dan arabika. Beberapa syarat yang harus dipenuhi agar suatu mikroba tergolong probiotik diantaranya tahan terhadap asam dan garam empedu, serta memiliki aktivitas antimikrobial terhadap bakteri patogen. Hingga saat ini, belum ada penelitian yang membahas tentang potensi dan kemampuan probiotik kombucha berbasis kopi. Pada penelitian ini, dilakukan uji kemampuan probiotik BAL yang diisolasi dari kombucha berbasis kopi robusta dan arabika dengan konsentrasi kopi 1%, 1,25%, dan 1,5% (w/v) yang difermentasi selama 7 hari. BAL dalam kombucha kopi robusta dan arabika diuji ketahanannya terhadap asam dengan pH 2 dan garam empedu 3% (w/v), serta aktivitas antibakterinya terhadap bakteri patogen Gram negatif (Escherichia coli) dan bakteri patogen Gram positif (Staphylococcus aureus) untuk mengetahui kemampuan probiotiknya. Hasil uji kemampuan probiotik dibahas secara deskriptif, kemudian dipilih isolat BAL dengan potensi probiotik terbaik dan dibandingkan dengan kombucha teh sebagai kontrol menggunakan metode Multiple Atribute Zeleny. Hasil penelitian menunjukkan bahwa seluruh isolat BAL dari kombucha berbasis kopi robusta dan arabika dapat bertahan pada seluruh parameter uji kemampuan probiotik. Jenis dan konsentrasi kopi yang berbeda menyebabkan hasil yang berbeda pula pada tiap parameter. Isolat BAL dengan potensi probiotik terbaik terdapat pada kombucha kopi arabika 1,5%, bahkan lebih baik dibandingkan kombucha teh sebagai kontrol. Karakteristik dari seluruh parameter uji kemampuan probiotik pada kombucha kopi arabika 1,5% meliputi persen ketahanan terhadap pH 2 sebesar 68,36%, persen ketahanan terhadap garam empedu 3% sebesar 78,31%, diameter zona hambat terhadap E. coli sebesar 3 mm, dan diameter zona hambat terhadap S. aureus sebesar 4,67 mm.
English Abstract
Human lifestyle becomes instantaneous and tends to be unhealthy nowadays. Various functional foods have been marketed to maintain human health, and one of them is kombucha probiotic drink. Probiotics are living microorganisms that have beneficial effects when consumed by humans. One of the bacteria classified as probiotics is Lactic Acid Bacteria (LAB). Kombucha contains up to 30% of LAB, and is a traditional drink that is generally made from tea that’s fermented by the Symbiotic Consortium of Bacteria and Yeast (SCOBY), and can be considered as super food because it provides various health benefits. Many variants of kombucha besides tea have been made, one of which is coffee-based kombucha. In Indonesia, the most cultivated coffee is robusta and arabica. A microbe need to fulfill some criteria to be classified as a probiotic, which has to be resistant to acids and bile salts, and has antimicrobial activity against pathogenic bacteria. Until now, there haven’t been any studies that discuss the potential and ability of coffee-based kombucha probiotics. In this study, the analysis of the probiotic ability of LAB was done by isolating LAB from robusta and arabica coffee-based kombucha with 1%, 1,25%, and 1,5% (w/v) of coffee concentrations, which was fermented for 7 days. LAB in robusta and arabica coffee kombucha were tested for its resistance to acid with pH 2 and 3% bile salt (w/v), and its antibacterial activity against Gram negative pathogenic bacteria (Escherichia coli) and Gram positive pathogenic bacteria (Staphylococcus aureus) to determine its probiotic ability. The probiotic ability test results were discussed descriptively, and then LAB isolates were selected for the best probiotic potential and compared with kombucha tea as control, using the Multiple Attribute Zeleny method. The results showed that all LAB isolated from robusta and arabica coffeebased kombucha survived on all probiotic ability test parameters. Different types and concentrations of coffee caused different results on each parameter. LAB isolate with the best probiotic potential was found in 1.5% arabica coffee kombucha, which showed better probiotic potential than kombucha tea as control. Characteristics of all probiotic ability test parameters in 1.5% arabica coffee kombucha includes percentage of resistance to pH 2 by 68.36%, percentage of resistance to 3% bile salt by 78.31%, diameter of inhibition zone against E. coli by 3 mm and diameter of the inhibition zone against S. aureus by 4.67 mm
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/581/052002688 |
| Uncontrolled Keywords: | Bakteri Asam Laktat (BAL), Kombucha, Kopi, Probiotik- Coffee, Kombucha, Lactic Acid Bacteria (LAB), Probiotics |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages > 663.93 Coffee |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 18 Aug 2020 03:17 |
| Last Modified: | 18 Aug 2020 03:17 |
| URI: | http://repository.ub.ac.id/id/eprint/180522 |
Actions (login required)
 |
View Item |