Pebiningrum, Arlinda (2017) Pengaruh Varietas Jahe (Zingiber officinale) dan Penambahan Madu Terhadap Aktivitas Antioksidan Minuman Fermentasi Kombucha Jahe. Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha merupakan olahan fermentasi yang melibatkan peran bakteri Acetobacter xylinumdan Saccharomycesludwigii yang mengandung berbagai jenis asam organik yang mendukung sifat antioksidannya. Umumnya kombucha dibuat dari larutan teh, tetapi dalam penelitian ini digantikan dengan jahe dan ditambah madu. Tujuan penelitian ini adalah mengetahui pengaruh kombinasi varietas jahe dan penambahan madu terhadap aktivitas antioksidan kombucha jahe. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor perlakuan. Faktor I yaitu varietas jahe yang terdiri dari tiga varietas (jahe gajah, jahe emprit dan jahe merah) serta faktor II yaitu konsentrasi madu yang terdiri dari tiga level (10%, 15% dan 20%) dengan 3 kali pengulangan.Data dianalisa menggunakan ANOVA (Analysis of Variance). Apabila terdapat beda nyata pada interaksi kedua faktor perlakuan, dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) bila tidak terdapat interaksi namum di salah satu faktor perlakuan atau keduanya beda nyata, maka dilakukan uji beda BNT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik mengunakan metode Zaleny. Pengujian organoleptik (uji hedonik) menggunakan Friedman Test. Perlakuan terbaik diperoleh dari varietas jahe merah dengan penambahan madu 20% dengan hasil nilai pH 2,64, total asam 1,78% , total gula 10,58%, total fenol 1114,70 ppm, aktivitas antioksidan 84,70%, warna kecerahan (L*) 36,47, warna kemerahan (a*) 9,87 dan warna kekuningan 7,90.
English Abstract
Kombucha is one of the fermented products that involves the role of Acetobacter xylinum symbiotes bacterial and Saccharomyces ludwigii which contain organic acid various to support its antioxidant. Generally, kombucha is made of tea liquid, but it’s replaced with ginger and addition of honey in this study. This research aims to determane the effect of ginger variety and honey addition on the antioxidant activity of ginger kombucha. This research used a Randomized Block Design (RBD) with three treatment factors. First factor wasvarieties of ginger, consist of three level (“gajah” ginger, “emprit ginger and red ginger). Second factor wasthe honey concentration that consist of three level (10%, 15%, and 20%) with three replications. Data were analyzed by ANOVA (Analysis of Variance). If there was any significant difference between two factors interaction, conducted further test using Duncan’s Multiple Range Test (DMRT). If there was not interction, but in one factor or both was significantly different, conducted further test with Least Significant Different (LSD) with 5% confidence interval. The best treatment was determain based on Zaleny Multiple Atributte method. Organoleptic testing (hedonic test) using the Friedman Test. The best treatment was obtained from red ginger variety with 20% honey added with the result are pH total result amount of 2,64, acid total amount of 1,78%, sugar total amount of 10,58, phenol total amount of 1114,70 ppm, antioxidant activity amount of 84,70%, brightness (L*) amount of 36,47 , redness (a*) amount of 9,87 and yellowness amount of 7,90.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/524/051709372 |
| Uncontrolled Keywords: | antioksidan, jahe, kombucha, madu |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.2 Beverages (drinks) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 01:46 |
| Last Modified: | 10 Jan 2022 04:27 |
| URI: | http://repository.ub.ac.id/id/eprint/3531 |
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1. Bagian Depan.pdf Download (612kB) | Preview |
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2. BAB 1.pdf Download (131kB) | Preview |
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3. BAB 2.pdf Download (369kB) | Preview |
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4. BAB 3.pdf Download (155kB) | Preview |
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5. BAB 4.pdf Download (377kB) | Preview |
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6. BAB 5.pdf Download (99kB) | Preview |
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7. Daftar Pustaka.pdf Download (173kB) | Preview |
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