Azarine, Farah Donnabella and Prof.Dr. Ir. Elok Zubaidah,, MP. (2022) Kajian Pustaka: Minuman Fermentasi Kombucha dan Aktivitas Antimikrobanya. Sarjana thesis, Universitas Brawijaya.
Abstract
Teh merupakan salah satu komoditas agrikultur potensial Indonesia. Namun, terjadi penurunan produksi pada tahun 2016-2020 yang mengindikasikan perlunya upaya dalam meningkatkan produksi teh. Kombucha adalah minuman fermentasi tradisional dari larutan teh manis dengan melibatkan SCOBY (Symbiotic Culture of Bacteria and Yeast). Selain terbuat dari teh, kombucha dapat dibuat dari bahan dengan tinggi fenol meskipun belum dapat diketahui bahan terbaik untuk menghasilkan aktivitas antimikroba terbaik juga potensi aplikasinya. Kombucha berpotensi memiliki aktivitas antimikroba karena mengandung senyawa asam organik, fenol, dan nilai pH yang rendah. Skripsi ini merupakan studi literatur yang menggunakan dukungan dari berbagai sumber pustaka. Nilai pH terendah setelah fermentasi diperoleh dengan nilai 2,37; konsentrasi asam organik tertinggi diperoleh pada asam glukuronat (39.000 mg/L) dan asam asetat (16.570 ± 0.9 mg/L); serta konsentrasi senyawa fenol tertingginya sebesar +3000 (GAE mg/L). Zat metabolit sekunder yang terbentuk dapat diaplikasikan pada inovasi bahan kemasan, pengawet buah dan daging, minuman fungsional, zat pembersih, serta bahan medis dan kosmetik.
English Abstract
Tea is one of Indonesia's potential agricultural commodities. However, there was a decline in production in 2016-2020 which indicated the need to increase tea production. Kombucha is a traditional fermented beverage made from a sweet tea solution involving SCOBY (Symbiotic Culture of Bacteria and Yeast). Besides being prepared from tea, kombucha can be made from materials with a high phenolic content, although it is not yet known the best material to produce the best antimicrobial activity as well as its potential application. Kombucha has the potential to have antimicrobial activity because it contains organic acids, phenols, and low pH level. This thesis is a literature study that uses support from various library sources. The lowest pH value after fermentation was obtained with a value of 2,37; the highest concentrations of organic acids were obtained in glucuronic acid (39,000 mg/L) and acetic acid (16,570 ± 0.9 mg/L); and the highest concentration of phenolic compounds was +3000 (GAE mg/L). The secondary metabolites can be applied to innovative packaging materials, fruit and meat preservatives, functional drinks, cleaning agents, as well as medical and cosmetic ingredients.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100230 |
| Uncontrolled Keywords: | Aktivitas antimikroba, Asam organik, Fenol, Kombucha, pH, Teh.Antimicrobial activity, Kombucha, Organic acids, pH, Phenol, Tea |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 04 Nov 2022 02:44 |
| Last Modified: | 04 Nov 2022 02:44 |
| URI: | http://repository.ub.ac.id/id/eprint/196100 |
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