Rahma, Elvira Aulia and Dr.lr. Joni Kusnadi, M.Si. and Dian Widya Ningtyas, STP. MP (2022) Karakteristik Kimiawi dan Aktivitas Antioksidan Kombucha Berbasis Rimpang. Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha merupakan minuman fermentasi yang biasa terbuat dari teh dengan penambahan gula dan starter simbiosis bakteri (Acetobacter xylinum) dan khamir (Brettanomyces dan Saccharomyces) yaitu SCOBY (Symbiotic Colony of Bacteria and Yeast). Pada penelitian ini kombucha dibuat dengan substrat berbagai jenis rimpang diantaranya adalah kunyit, kunyit putih, kencur, jahe, dan temulawak dan starter yang digunakan adalah kombucha teh hitam. Rimpang diduga memiliki kandungan senyawa bioaktif yang dapat bersifat antioksidan dan membantu menangkal radikal bebas dalam tubuh. Tujuan penelitian ini adalah untuk mengetahui sifat kimia serta aktivitas antioksidan menggunakan metode DPPH kombucha berbagai jenis rimpang. Penelitian ini menggunakan kombucha teh hitam sebagai kontrol. Analisis dilakukan secara deskriptif dan kombucha rimpang terbaik dipilih melalui metode Multiple Criteria Decision Making dengan teknik Simple Additive Weighting (SAW). Kombucha rimpang dengan perlakuan terbaik adalah kombucha kunyit putih dengan nilai pH 3,75, total gula 3,11%, total fenol 117,8 μg GAE/ml, dan aktivitas antioksidan 72,97%. Berdasalkan data hasil uji DPPH aktivitas antioksidan kombucha kunyit putih masih lebih rendah dibandingkan dengan aktivitas antioksidan kombucha kontrol teh hitam.
English Abstract
Kombucha is a fermented drink commonly made from tea with the addition of sugar and a bacterial symbiotic starter (Acetobacter xylinum) and yeast (Brettanomyces and Saccharomyces) namely SCOBY (Symbiotic Colony of Bacteria and Yeast). In this research, kombucha was made with a substrate of various types of rhizomes including turmeric, white turmeric, kaempferia Galanga, ginger, and curcuma and the starter used was black tea kombucha. Rhizomes are thought to contain bioactive compounds that can be antioxidants and help ward off free radicals in the body. The aim of this research was to determine the chemical properties and antioxidant activity of kombucha of various types of rhizomes using the DPPH method. This research used black tea kombucha as a control. The analysis was carried out descriptively and the best rhizome kombucha was selected through the Multiple Criteria Decision Making method with the Simple Additive Weighting (SAW) technique. The best-treated rhizome kombucha is white turmeric kombucha with a pH value of 3.75, total sugar 3.11%, total phenol 117.8 μg GAE/ml, and antioxidant activity 72.97%. Provided that the DPPH test results data on the antioxidant activity of white turmeric kombucha is still lower than the antioxidant activity of black tea control kombucha.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100347 |
| Uncontrolled Keywords: | Antioksidan, Fermentasi, Kombucha, Rimpang,Antioxidant, Fermentation, Kombucha, Rhizome |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 25 Jan 2023 01:36 |
| Last Modified: | 25 Jan 2023 01:36 |
| URI: | http://repository.ub.ac.id/id/eprint/196907 |
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Text (DALAM MASA EMBARGO)
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