Mahendra Putri., Zheptira and Prof. Dr. Ir. Elok Zubaidah,, MP and Latifa Putri Aulia,, STP, M.Sc (2023) Penambahan Ubi Jalar Ungu Untuk Meningkatkan Kadar Antioksidan Produk Cuka Madu. Sarjana thesis, Universitas Brawijaya.
Abstract
RINGKASAN Madu adalah salah satu bahan pangan kaya manfaat yang kaya akan antioksidan. Proses fermentasi dapat memberikan lebih banyak manfaat seperti kandungan gizi meningkat dan pengawetan pada madu. Fermentasi cuka madu berpotensi memberi nilai tambah yang ideal dilakukan karena mengandung banyak gula. Penambahan bahan lain dapat dilakukan untuk memberi nilai tambah seperti meningkatkan aktivitas antioksidannya. Salah satu jenis antioksidan yang dapat ditambahkan pada produk cuka madu adalah antosianin karena unggul dalam kestabilan yang baik pada rentang pH asam. Bahan pangan kaya antosianin yang berpotensi ditambahkan pada produk ini salah satunya adalah ubi jalar ungu. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan dua faktor yaitu proporsi penambahan sari bubur ubi jalar ungu dan lama fermentasi alkohol. Faktor proporsi penambahan sari bubur ubi jalar ungu memiliki enam level berupa penambahan 0, 10, 20, 30, 40, dan 50% dan lama fermentasi alkohol memiliki tiga level berupa selama 7, 14, dan 21 hari yang setiap perlakuan diulang sebanyak 3 kali ulangan. Analisa yang dilakukan meliputi aktivitas antioksidan DPPH, kadar total fenol, kadar antosianin, kadar total gula, kadar total asam, pH, dan viskositas. Seluruh data dianalisa ANOVA dan jika terdapat perbedaan nyata maka dilanjutkan dengan uji Tukey selang kepercayaan 95% menggunakan program Minitab 19. Hasil penelitian menunjukkan pengaruh beda nyata (p-value<0,5) untuk faktor interaksi proporsi madu ubi dan lama fermentasi alkohol. Faktor interaksi mempengaruhi lebih optimalnya proses fermentasi cuka dalam mengubah gula menjadi alkohol di tahapan fermentasi alkohol dengan substrat yang lebih disukai khamir pada proporsi ubi tertinggi. Penambahan ubi jalar ungu meningkatkan aktivitas antioksidan produk cuka madu terutama dengan kandungan antosianinnya. Perlakuan terbaik diperoleh pada perlakuan proporsi penambahan ubi jalar ungu 50% dan lama fermentasi alkohol 21 hari yang memiliki karakteristik pH 2,85; total gula 1,91%b/v; total asam 6,20%; total fenol 39,47 mg GAE/g; antosianin 16,05 mg/g; dan aktivitas antioksidan DPPH IC50 30,87 ppm (sangat kuat).
English Abstract
SUMMARY Honey is one of the beneficial foods that are rich in antioxidants. The fermentation process can provide more benefits such as increased nutritional content and preservation of honey. Honey vinegar fermentation has the potential to provide added value which is ideal because it contains a lot of sugar. The addition of other ingredients can be done to provide added value such as increasing its antioxidant activity. One type of antioxidant that can be added to honey vinegar products is anthocyanin because it excels in good stability in the acidic pH range. One of the anthocyanin-rich food products that have the potential to be added to this product is purple sweet potato. The research method used was a Randomized Block Design (RAK) which was arranged in a factorial manner with two factors, namely the proportion of addition of purple sweet potato and the duration of alcoholic fermentation. The proportion factor of the addition of purple sweet potato has six levels in the form of adding 0, 10, 20, 30, 40, and 50% and the duration of alcoholic fermentation has three levels in the form of 7, 14, and 21 days with each treatment repeated 3 times. The analysis carried out included antioxidant activity of DPPH, total phenol content, anthocyanin content, total sugar content, total acid content, pH, and viscosity. All data were analyzed ANOVA and if there was a significant difference, then continued with the Tukey test with 95% confidence interval using the Minitab 19 program. The results showed a significant difference (p-value <0.5) for the interaction factor of the proportion of sweet potato-honey and the duration of alcohol fermentation. The interaction factor affects the optimality of the vinegar fermentation process in converting sugar into alcohol in the alcoholic fermentation stage with the substrate preferred by yeast in the highest proportion of sweet potatoes. The addition of purple sweet potato increased the antioxidant activity of honey vinegar products, especially with its anthocyanin content. The best treatment was obtained in the treatment with the addition of 50% purple sweet potato and 21 days of alcoholic fermentation with a pH of 2.85; total sugar 1.91%b/v; total acid 6.20%; total phenol 39.47 mg GAE/g; anthocyanin 16.05 mg/g; and antioxidant activity of DPPH IC50 30.87 ppm (very strong).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Cuka Madu Ubi, Lama Fermentasi, Proporsi |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username saputro |
| Date Deposited: | 16 Jan 2024 07:39 |
| Last Modified: | 16 Jan 2024 07:39 |
| URI: | http://repository.ub.ac.id/id/eprint/211073 |
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