Yua, Ezza Selisa and Prof. Dr. Ir. Elok Zubaidah, MP. (2023) Kajian Aktivitas Antioksidan Kombucha Sinom dengan Berbagai Konsentrasi Daun Asam Jawa (Tamarindus indica L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha merupakan minuman fermentasi yang umumnya berbahan dasar teh hitam dan gula yang telah melalui proses fermentasi menggunakan symbiotic culture of bacteria and yeast (SCOBY). Bahan baku kombucha yang digunakan pada penelitian ini adalah minuman sinom. Sinom merupakan minuman yang terbuat dari rimpang kunyit dan daun asam jawa. Daun asam jawa diketahui mengandung senyawa kimia flavonoid, fenol, terpenoid dan steroid/triterpenoid serta termasuk ke dalam golongan ekstrak tanaman yang memiliki aktivitas antioksidan. Kunyit diketahui mengandung senyawa kurkumin yang bermanfaat bagi kesehatan karena memiliki kemampuan sebagai antioksidan, antiinflamasi, antitumor, antimikroba, pencegah kanker, menurunkan kadar lemak darah dan kolesterol. Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan fermentasi terhadap aktivitas antioksidan kombucha sinom dari berbagai konsentrasi daun asam jawa dan mengetahui perlakuan terbaik kombucha sinom dari 6 konsentrasi daun asam jawa yang digunakan. Konsentrasi daun asam jawa yang digunakan yaitu 0%, 0,2%, 0,4%, 0,6%, 0,8% dan 1%. Data hasil penelitian dianalisis secara statistik menggunakan analisis sidik ragam dan uji lanjut berupa uji Fisher. Perlakuan terbaik akan dipilih melalui metode Multiple Criteria Decision Making dengan teknik Simple Additive Weighting (SAW). Hasil penelitian menunjukkan bahwa perlakuan fermentasi dan konsentrasi daun asam jawa berpengaruh nyata terhadap nilai total mikroba, pH, total gula, total fenol, dan nilai IC50 kombucha sinom. Kombucha sinom dengan karakterisitik kimia dan organoleptik terbaik dibuat dengan konsentrasi daun asam jawa sebesar 0,6% dengan nilai total mikroba 3,37 x 107 cfu/ml, pH 3,81, total gula 7,58%, total fenol 204,90 mg GAE/ml dan IC50 159,84 ppm.
English Abstract
Kombucha is a fermented beverage generally made from black tea and sugar which has gone through a fermentation process using a symbiotic culture of bacteria and yeast (SCOBY). The raw material for kombucha used in this study is sinom. Sinom is a drink made from turmeric and tamarind leaves. Tamarind leaves are known to contain chemical compounds of flavonoids, phenols, terpenoids, steroids/triterpenoids and are included in the group of plant extracts that have antioxidant activity. Turmeric is known to contain curcumin which is beneficial for health because it has the ability as an antioxidant, antiinflammatory, antitumor, antimicrobial, cancer prevention, lowering blood fat and cholesterol levels. The purpose of this study was to determine the effect of fermentation on the antioxidant activity of sinom kombucha from various concentrations of tamarind leaves and to determine the best treatment of sinom kombucha from six concentration of tamarind leaves used. The concentrations of tamarind leaves used were 0%, 0.2%, 0.4%, 0.6%, 0.8% and 1%. The research data were analyzed statistically using analysis of variance (ANOVA) and a comparison test in the form of Fisher's test. The best treatment will be selected through the Multiple Criteria Decision Making method with the Simple Additive Weighting (SAW) technique. The results showed that the fermentation process and the concentration of tamarind leaves had a significant effect on the total microbial value, pH, total sugar, total phenol, and IC50 value of sinom kombucha. Sinom kombucha with the best chemical and organoleptic characteristics was made with a concentration of tamarind leaves of 0.6% with a total microbial value of 3.37 x 107 cfu/ml, pH 3.81, total sugar 7.58%, total phenol 204.90 mg GAE/ml and IC50 159.84 ppm.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Daun Asam Jawa, Kombucha, Karakteristik, Fermentasi, Antioksidan-Tamarind Leaves, Kombucha, Characteristic, Fermentation, Antioxidant |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 16 Jan 2024 08:03 |
| Last Modified: | 16 Jan 2024 08:03 |
| URI: | http://repository.ub.ac.id/id/eprint/211113 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Ezza Selisa Yua.pdf Restricted to Registered users only until 31 December 2025. Download (2MB) |
Actions (login required)
 |
View Item |