Safindra, Naswadhia Azarin and Kiki Fibrianto, STP, MPhil, Ph.D (2023) Profiling Sensasi, Rasa, dan Aroma Kombucha Kunyit dan Kombucha Kunyit Sinom dengan Perbedaan Suhu Penyajian Menggunakan Metode Temporal Dominance of Sensations. Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha merupakan minuman fungsional hasil fermentasi teh dan gula dengan starter SCOBY (Symbiotic Colony of Bacteria and Yeast). Inovasi baru telah muncul dengan penambahan bahan herbal seperti kunyit dan daun asam jawa, yang telah lama digunakan dalam jamu tradisional Indonesia. Meskipun minuman herbal ini memiliki manfaat kesehatan, beberapa orang menghindarinya karena rasa pahit. Namun, penelitian menunjukkan bahwa kombucha kunyit dan kombucha kunyit sinom dapat menjadi alternatif menarik sebagai minuman fungsional dengan evaluasi sensoris menggunakan metode Temporal Dominance of Sensations (TDS). Tujuan penelitian ini yakni untuk mengetahui profil atribut sensasi, rasa, dan aroma kombucha kunyit dan kombucha kunyit sinom pada perlakuan perbedaan suhu penyajian (25 ± 0,5ºC dan 9 ± 0,5ºC), serta mengetahui karakteristik kimia yang terkandung. Pada pengujian ini menggunakan sebelas panelis terlatih dengan menggunakan metode Temporal Dominance of Sensations (TDS). Dengan menggunakan metode TDS, dapat diketahui dominansi atribut sensoris dengan perbedaan suhu penyajian (25 ± 0,5ºC dan 9 ± 0,5ºC). Dilakukan juga uji kimia berupa total gula, total asam, dan uji GC-MS terhadap setiap untuk mengkonfirmasi temuan pada uji TDS. Hasil analisis berupa nilai DR-max, total gula, dan total asam dievaluasi menggunakan one-way ANOVA. Selain itu, uji sensoris kombucha kunyit dan kombucha kunyit sinom juga menggunakan metode uji hedonik dan Rate-All-That-Apply (RATA). Hasil analisis tersebut dianalisis menggunakan two-way ANOVA dengan selang kepercayaan 95% dan dilanjutkan dengan uji Tukey jika ditemukan perbedaan nyata. Berdasarkan hasil uji TDS, kombucha kunyit 9 ± 0,5ºC dominan rasa asam, sensasi bersoda, dan aroma asam. Pada kombucha kunyit 25 ± 0,5°C dominan rasa manis, aroma manis, dan aroma kunyit. Kombucha kunyit sinom 9 ± 0,5ºC dominan rasa asam, sensasi bersoda, dan aroma asam, pada 25 ± 0,5°C dominan rasa manis, rasa kunyit, dan aroma manis. Dapat disimpulkan bahwa pada kombucha kunyit dan kombucha kunyit sinom yang disajikan pada suhu 9 ± 0,5ºC lebih dominan rasa asam, sensasi bersoda, dan aroma asam. Uji RATA menunjukkan pengaruh signifikan terhadap suhu penyajian pada aroma manis dan kunyit serta jenis kombucha pada rasa asam. Penilaian kesukaan secara keseluruhan cenderung disukai (3,6 s/d 3,79). Karakteristik kimia menunjukkan kadar gula dan asam secara berturut-turut antara kombucha kunyit (7,46%; 0,15%) dan kombucha kunyit sinom (7,09%; 0,19%), serta perbedaan senyawa aromatik seperti terdapat senyawa 2-furfural pada kombucha kunyit sinom dan terdapat senyawa Phenol, 2-methyl-5-(1- methylethyl)- pada kombucha kunyit.
English Abstract
Kombucha is a functional beverage fermented from tea and sugar with SCOBY (Symbiotic Colony of Bacteria and Yeast) starter. New innovations have emerged with the addition of herbal ingredients such as turmeric and tamarind leaves, which have long been used in traditional Indonesian herbal medicine. Although these herbal drinks have health benefits, some people avoid them due to the bitter taste. However, research shows that turmeric kombucha and sinom turmeric kombucha can be interesting alternatives as functional beverages with sensory evaluation using the Temporal Dominance of Sensations (TDS) method. The purpose of this study was to determine the profile of sensation, flavor, and aroma attributes of turmeric kombucha and sinom turmeric kombucha in the treatment of different serving temperatures (25 ± 0,5ºC and 9 ± 0,5ºC), and to determine the chemical characteristics contained. This test used eleven trained panelists using the Temporal Dominance of Sensations (TDS) method. By using the TDS method, it can be seen the dominance of sensory attributes with different serving temperatures (25 ± 0,5ºC and 9 ± 0,5ºC). Chemical tests in the form of total sugar, total acid, and GC-MS tests were also conducted to confirm the findings in the TDS test. The analysis results in the form of DR-max value, total sugar, and total acid were evaluated using one-way ANOVA. In addition, the sensory test of turmeric kombucha and sinom turmeric kombucha also used hedonic and Rate-All-That-Apply (RATA) test methods. The results were analyzed using two-way ANOVA with a 95% confidence interval and continued with the Tukey test if a significant difference was found. Based on the results of the TDS test, turmeric kombucha 9 ± 0,5ºC had a dominant sour taste, fizzy sensation, and sour aroma. At 25 ± 0,5 ° C turmeric kombucha dominant sweet taste, sweet aroma, and turmeric aroma. Sinom turmeric kombucha 9 ± 0,5ºC dominant sour taste, fizzy sensation, and sour aroma, at 25 ± 0,5 ° C dominant sweet taste, turmeric flavor, and sweet aroma. It can be concluded that turmeric kombucha and sinom turmeric kombucha served at 9 ± 0,5ºC have a more dominant sour taste, fizzy sensation, and sour aroma. The RATA test showed a significant effect of serving temperature on sweet aroma and turmeric and type of kombucha on sour taste. Overall favorability ratings tended to be favorable (3,6 to 3,79). Chemical characteristics showed sugar and acid levels respectively between turmeric kombucha (7,46%; 0,15%) and sinom turmeric kombucha (7,09%; 0,19%), as well as differences in aromatic compounds such as 2-furfural compounds in sinom turmeric kombucha and Phenol, 2-methyl- 5-(1- methylethyl)- compounds in turmeric kombucha.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100094 |
| Uncontrolled Keywords: | Kombucha Kunyit, Kombucha Kunyit Sinom, Suhu Penyajian, TDS Turmeric Kombucha, Sinom Turmeric Kombucha, Serving Temperature, TDS |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 31 May 2024 07:51 |
| Last Modified: | 31 May 2024 07:51 |
| URI: | http://repository.ub.ac.id/id/eprint/219855 |
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