Muflihah, Titia and Prof. Dr. TetiEstiasih,, STP, MP (2019) Pengaruh Konsentrasi Ekstrak Ubi Jalar Ungu (Ipomea batatas) Dan Lama Fermentasi Terhadap Sifat Kimia, Mikrobiologi, Fisik dan OrganoleptikMinuman Water Kefir. Sarjana thesis, Universitas Brawijaya.
Abstract
Water Kefir umumnya dibuat dari campuran air mineral yang menggunakan medium berupa gula dan tambahan berbagai buah-buahan kering ataupun segar yang difermentasi dengan kefir grains. Ubi jalar ungu mengandung pewarna alami antosianin dan karbohidrat yang menarik untuk dimanfaatkan sebagai pewarna dan sumber karbon pada pembuatan minuman fermentasi water kefir.Tujuan penelitian ini adalah untuk mengetahuipengaruh konsentrasi ekstrak ubi jalar ungu, lama fermentasi dan interaksinya terhadapprodukminumanwater kefir berdasarkan sifat kimia, mikrobiologis,fisik dan karakteristik organoleptik. Metodepenelitian yang digunakanyaituRancanganAcakKelompok Faktorial (RAKF) dengan 2 faktor, penambahan ekstrak ubi jalar ungu (0%, 10%, 30%, 50% (v/v)) dan lama fermentasi (0, 24dan 48 jam) yang diulang sebanyak 3x.Analisis yang dilakukan meliputi total antosianin, aktivitas antioksidan IC50, total bakteri asam laktat (BAL), total khamir, total gula, total asam, derajat keasaman (pH), total padatan terlarut, warna, dan analisa organoleptik. Data pengujian dianalisa dengananalisisragam (ANOVA), jika menunjukkanadaperbedaannyata, maka dilanjutkanujilanjut DMRT (Duncan Multiple Range Test)denganselangkepercayaan 95%. Pemilihan perlakuan terbaik dilakukan dengan Metode Zeleny. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi ekstrak ubi jalar ungu dan lama fermentasi, serta interaksinya berpengaruh nyata (α=0,05) terhadap total antosianin, aktivitas antioksidan IC50, total gula, total asam, pH, TPT, total BAL, total khamir, warna L*, warna a*, dan warna b*. Pada karakteristik organoleptik juga menunjukkan bahwa perlakuan konsentrasi ekstrak ubi jalar ungu dan lama fermentasi, serta interaksinya berpengaruh nyata (α=0,05) terhadap parameter warna, aroma, rasa, keasaman dan keseluruhan. Perlakuan terbaik water kefir ekstrak ubi jalar ungu diperoleh dari perlakuan penambahan ekstrak ubi jalar ungu 50% dan lama fermentasi 48 jam dengan hasil analisa total antosianin 193,197 ± 3,255 ppm; aktivitas antioksidan IC50460,620 ± 20,973 ppm; total gula 1,356 ± 0,058 %; total asam 10,429 ± 0,371 %; pH 2,3 ± 0,058; total bakteri asam laktat 3x108 cfu/ml; total khamir 9,4 x107 cfu/ml. Pada parameter organoleptik, tingkat kesukaan warna dengan skor sebesar 3,86 (suka), aroma dengan skor sebesar 3,2 (netral), rasa dengan skor 2,73 (netral), keasaman dengan skor sebesar 2,6 netral), dan keseluruhan dengan skor sebesar 2,93 (netral)
English Abstract
Water kefir is generally made from a mixture of mineral water that uses a medium in the form of sugar and an additional variety of dried or fresh fruits which are fermented with kefir grains.Purple sweet potato contains natural anthocyanin coloring and carbohydrate which are interesting to be used as coloring agentsand carbon source in the manufacture of water kefir fermented drinks. The purpose of this study was to determine the concentration effect of purple sweet potato extract, fermentation time and their interaction with water kefir beverage products based on chemical, microbiological, physical and organoleptic characteristics. The research method used was Factorial Randomized Group Design (RAKF) with 2 factors, addition of purple sweet potato extract (0%, 10%, 30%, 50% (v/v)) and the fermentation time (0, 24 and 48 hours)which was repeated 3 times. The analysis included the total amount of anthocyanin, antioxidant activity IC50, total lactic acid bacteria (LAB), total yeast, total sugar, total acid, acidity degree (pH), total dissolved solids, color, and organoleptic analysis. The test data were analyzed by analysis of variance (ANOVA), if the showedsignificant differences, then it’scontinued by the DMRT (Duncan Multiple Range Test) test with a confidence interval of 95%. The selection of the best treatment is done by the Zeleny method. The results showed that the treatment of purple sweet potato extract concentration and fermentation time, as well as their interaction had a significant effect (α = 0.05) on total anthocyanin, antioxidant activity IC50, total sugar, total acid, pH, TPT, total LAB, total yeast, color L *, color a *, and color b *. Organoleptic characteristics also showed that the concentration of purple sweet potato extract and fermentation time, as well as their interactions had a significant effect (α = 0.05) on the parameters of color, aroma, taste, acidity and overall. The best treatment for water kefir made from purple sweet potato extract was retrieved with the treatment of purple sweet potato extract addition as much as 50% and fermentation time of 48 hours with the analysis results of total anthocyanins 193.197 ± 3.255 ppm; antioxidant activity IC50460,620 ± 20,973 ppm; total sugar 1.356 ± 0.058%; total acid 10.429 ± 0.371%; pH 2.3 ± 0.058; total lactic acid bacteria 3x108 cfu/ml; total yeast 9.4 x 107 cfu/ml. In the organoleptic parameters, the level of preference for color with a score of 3.86 (likes), aroma with a score of 3.2 (neutral), taste with a score of 2.73 (neutral), acidity with a score of 2.6 (neutral), and overall with a score of 2.93 (neutral)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/585/052002692 |
| Uncontrolled Keywords: | Antioksidan, Antosianin, Ubijalarungu, Water kefir,Antioxidants, Anthocyanins, Purple Sweet Potatoes, Water Kefir |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Dec 2021 02:07 |
| Last Modified: | 29 Mar 2022 07:21 |
| URI: | http://repository.ub.ac.id/id/eprint/187630 |
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