Pribadi, Dewi Pujiastuti Pratiwi and Prof. Dr. Ir. Bambang Dwi Argo, DEA and Prof. La Choviya Hawa, STP., MP., Ph.D (2023) Pengaruh Waktu Fermentasi dan Konsentrasi Penambahan Buah Markisa (Passiflora edulis var. flavicarpa degener) Terhadap Aktivitas Antioksidan dan Karakteristik Fisika Kimia Kombucha Rosella (Hibiscus sabdariffa Linn.). Sarjana thesis, Universitas Brawijaya.
Abstract
Pengaruh Waktu Fermentasi dan Konsentrasi Penambahan Buah Markisa (Passiflora edulis var. flavicarpa degener) Terhadap Aktivitas Antioksidan dan Karakteristik Fisika Kimia Kombucha Rosella (Hibiscus sabdariffa Linn.)
English Abstract
Kombucha is a traditional fermented beverage obtained from the fermentation process of tea and sugar solutions with the help of microorganism cultures. The kombucha fermentation process utilizes SCOBY (Symbiotic Culture of Bacteria and Yeast) microorganism cultures. Kombucha is believed to have many health benefits due to its high organic acid content. Kombucha fermentation in this study used rosella tea as raw material and added passion fruit to increase antioxidant activity and health benefits. The fermentation process was carried out using variations in passion fruit concentration of 8%, 10%, and 12% (b/v) and variations in fermentation time for 4, 8, and 12 days. The purpose of this study was to analyze the effect of passion fruit concentration and fermentation time on antioxidant activity value, total titratable acid value, and other physico-chemical characteristics such as pH value and total soluble solids (TPT) value. Kombucha testing was carried out to obtain antioxidant activity values, total titratable acid, total soluble solids, and pH values. This study used a Randomized Group Design with Two Way ANOVA (Analysis of Variance) data analysis method and continued further tests, with α = 5% level, to determine how significant the effect of each treatment was. The results showed that the treatment of passion fruit addition had no significant effect on increasing the value of antioxidant activity, the value of total soluble solids, and pH value, while in the value of total lactic acid, the treatment of passion fruit addition with a concentration of 8% was significantly different from the concentration of 10 and 12%. Fermentation time treatment had no significant effect on increasing the antioxidant activity value, but had a significant effect on the total lactic acid value, total soluble solids value, and pH value in each variation.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Kombucha, Teh Rosella, Buah Markisa, Aktivitas Antioksidan, Sifat Fisik dan Kimia-Kombucha, Rosella Tea, Passion Fruit, Antioxidant Activity, Physical and Chemical Properties |
| Divisions: | Fakultas Ilmu Administrasi > Ilmu Perpustakaan |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 15 Jan 2024 06:30 |
| Last Modified: | 15 Jan 2024 06:30 |
| URI: | http://repository.ub.ac.id/id/eprint/210163 |
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