Nadila Dwi, Pratiwi and Prof. Dr. Ir. Elok Zubaidah,, MP. (2023) Karakteristik Kimiawi, dan Aktivitas Antioksidan Kombucha Teh Hitam Madu Dengan Variasi Konsentrasi Perbandingan Gula dan Madu. Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha merupakan produk minuman hasil fermentasi berbahan dasar teh (Camelia sinensis) dan gula dengan starter kombucha yang memiliki banyak manfaat untuk kesehatan. Penambahan gula diperlukan sebagai nutrisi bagi kultur kombucha. Gula dapat digantikan dengan madu yang memiliki jumlah fruktosa, aktivitas antioksidan, dan nutrisi yang lebih tinggi dibandingkan gula pasir. Penelitian terkait penggunaan madu sebagai bahan baku pemanis kombucha masih jarang dilakukan. Tujuan penelitian ini yaitu mengetahui karakteristik kimiawi dan aktivitas antioksidan kombucha teh hitam madu akibat pengaruh dari variasi konsentrasi perbandingan gula dan madu serta mengetahui konsentrasi terbaik dari variasi konsetrasi perbandingan gula dan madu tersebut. Penelitian dilakukan dengan Rancangan Acak Kelompok (RAK) dengan faktor perlakuan berupa enam perbandingan konsentrasi gula dengan madu yaitu gula 10%, madu 10%, gula 2% : madu 8%, gula 4% : madu 6%, gula 6% : madu 4%, dan gula 8% : madu 2%. Setiap perlakuan diulang sebanyak tiga kali sehingga diperoleh 18 satuan percobaan. Kontrol yang digunakan dalam penelitian berupa kombucha teh hitam dengan gula 10% (b/v). Pemilihan perlakuan terbaik kombucha the hitam madu berdasarkan karakteristik kimiawi menggunakan metode Multi Criteria Decision Making (MCDM) Teknik Simple Additive Weighting (SAW). Hasil analisis menunjukkan bahwa penggunaan keenam variasi konsentrasi perbandingan gula dan madu berpengaruh nyata terhadap karakteristik kimiawi dan antioksidan kombucha teh hitam madu. Kombucha teh hitam madu dengan karakteristik kimiawi dan antioksidan terbaik yaitu konsentrasi madu 10% dengan nilai pH 3,38, total fenol 563,58 µg GAE/ml, total gula 5,39%, dan nilai IC50 66,16 ppm.
English Abstract
Kombucha is a fermented beverage product made from tea (Camelia sinensis) and sugar with kombucha starter that has many health benefits. Added sugar is necessary as a nutrient for the kombucha culture. Sugar can be replaced with honey which has a higher amount of fructose, antioxidant activity, and nutrition than granulated sugar. Research related to the use of honey as a raw material for sweetening kombucha is still rarely carried out. The purpose of this study was to determine the chemical characteristics and antioxidant activity of kombucha black tea honey due to the influence of variations in the concentration of sugar: honey and to find out the best concentration of the variation in the concentration of sugar: honey. The study was conducted in a randomized block design (RBD) with treatment factors in the form of six concentration ratios of sugar and honey, namely 10% sugar: 10% honey, 2% sugar: 8% honey, 4% sugar: 6% honey, 6% sugar: 4% honey, and 8% sugar: 2% honey. Each treatment was repeated three times to obtain 18 experimental units. The control used in the study was kombucha black tea with 10% (w/v) sugar. Selection of the best treatment for black honey kombucha based on chemical characteristics using the Simple Additive Weighting (SAW) Multi Criteria Decision Making (MCDM) method. The results of the analysis showed that the use of the six variations in the concentration of sugar: honey had a significant effect on the chemical and antioxidant characteristics of kombucha honey black tea. Honey black tea kombucha with the best chemical and antioxidant characteristics, namely 10% honey concentration with a pH value of 3.38, total phenol 563.58 µg GAE/ml, total sugar 5.39%, and IC50 value 66.16 ppm.
Item Type: | Thesis (Sarjana) |
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Identification Number: | 052310 |
Uncontrolled Keywords: | Antioxidants, Honey, Kombucha, Sugar Antioksidan, Gula, Kombucha, Madu |
Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
Depositing User: | Unnamed user with username verry |
Date Deposited: | 12 Jan 2024 03:23 |
Last Modified: | 12 Jan 2024 03:23 |
URI: | http://repository.ub.ac.id/id/eprint/208997 |
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