Alwafi, Deniz Irfan (2020) Formulasi Kombucha Kurma Sukkari (Phoenix dactylifera L.) (Kajian Konsentrasi Kurma : Gula Terhadap Aktivitas Antioksidan Dan Karakteristik Kimiawi). Sarjana thesis, Universitas Brawijaya.
Abstract
Kurma Sukkari merupakan varietas kurma yang mengandung kadar gula tinggi dan senyawa fenolik yang bersifat sebagai antioksidan. Kombucha adalah minuman fermentasi menggunakan kultur simbiotik bakteri dan khamir yang mengandung senyawa antioksdian yang terbentuk selama proses fermentasi. Namun, pada umumnya masyarakat Indonesia hanya mengonsumsi buah kurma secara langsung dan belum banyak diolah menjadi produk lainnya. Penelitian ini memanfaatkan buah kurma sukkari yang difermentasi menggunakan kultur kombucha. Analisa pada penelitian ini meliputi uji pH, total asam, total fenol, total flavonoid, dan aktivitas antioksidan metode DPPH (2,2-Diphenyl-1-picrylhydrazyl). Rancangan penelitian yang digunakan yaitu metode Rancangan Acak Kelompok (RAK) Faktorial yang disusun dengan 2 faktor, yaitu: konsentrasi kurma (10% dan 15%) dan konsentrasi gula (0%, 2,5%, dan 5%). Jika terdapat perbedaan nyata pada suatu faktor maka akan dilakukan uji lanjut dengan uji BNT (Beda Nyata Kecil). Jika terdapat perbedaan nyata pada interaksi antar faktor maka akan dilakukan uji lanjut dengan uji DMRT (Duncan’s Multiple Range Test). Data hasil pengamatan kemudian dipilih konsentrasi kurma:gula dengan potensi antioksidan terbaik menggunakan metode Multiple Atribute Zeleny (Zeleny, 1992). Hasil penelitian menunjukkan bahwa terdapat pengaruh nyata pada faktor konsentrasi kurma dan faktor konsentrasi gula, namun tidak terdapat pengaruh nyata interaksi antara kedua faktor. Peningkatan aktivitas antioksidan dari kombucha kurma sukkari dengan variasi konsentrasi kurma 10% dan 15% serta variasi konsentrasi gula 0%, 2,5%, dan 5% setelah proses fermentasi 4 hari berkisar antara 7,33% - 12,41%. Variasi konsentrasi kurma dan gula yang menghasilkan produk kombucha kurma dengan aktivitas antioksidan terbaik yaitu pada variasi konsentrasi kurma:gula 15%:5%
English Abstract
Sukkari Dates is dates variety that contain high sugar content and phenolic compounds which act as antioxidants. Kombucha is a fermented drink using a symbiotic culture of bacteria and yeast that contains antioxidant compounds formed during the fermentation process. However, in general the Indonesian people only consume dates directly and have not been much processed into other products. Therefore, this study utilizes sukkari date fruit fermented using kombucha culture. Analysis’ of this research included pH, total acid, total phenol, total flavonoid, and antioxidant activity with DPPH (2,2-Diphenyl-1-picrylhydrazyl) method. The research design used was the Factorial Randomized Design Method which was arranged with 2 factors, namely: date palm concentration (10% and 15%) and sugar concentration (0%, 2.5% and 5%). If there was a real difference in a factor then a further test will be performed with the LSD test (Least Significant Difference). If there was a real difference in interaction between factors then a further test will be performed with the DMRT test (Duncan’s Multiple Range Test). The observational data was then selected with a combination of dates:sugar with the best antioxidant potential using the Zeleny’s Multiple Attribute method (Zeleny, 1992). The results showed that there were significant effects on the date palm concentration factor and the sugar concentration factor, but there was no significant effect on the interaction between the two factors. Increased antioxidant activity of kombucha sukkari dates with variations in the concentration of dates 10% and 15% and variations in sugar concentrations of 0%, 2.5%, and 5% after the fourth day fermentation process ranged from 7.33% - 12.41%. Variations in the concentration of dates and sugar that produce date kombucha products with the best antioxidant activity were the variations in the concentration of dates: sugar 15%: 5%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 05201000084 |
| Uncontrolled Keywords: | Antioksidan, Kombucha, Kurma Sukkari, Uji DPPH,Antioxidants, DPPH Assay, Kombucha, Sukkari Dates |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with username rizky |
| Date Deposited: | 22 Oct 2021 06:37 |
| Last Modified: | 12 Apr 2023 02:49 |
| URI: | http://repository.ub.ac.id/id/eprint/185036 |
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Text (DALAM MASA EMBARGO)
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