Hyang, Pascalis Ciptaning (2017) Aktivitas Antibakteri Kombucha Salak Suwaru (Salacca zalacca) (Kajian Penambahan Konsentrasi Gula Dan Kultur). Sarjana thesis, Universitas Brawijaya.
Abstract
Salak merupakan komoditas buah asli Indonesia yang mengandung fenol dan berbagai zat fitokimia. Kandungan senyawa flavonoid, fenol, dan tanin pada buah salak dapat menghambat pertumbuhan bakteri. Kabupaten Malang memiliki komoditas salak yang dikenal dengan nama salak Suwaru. Salak Suwaru memiliki karakteristik yang berbeda jika dibandingkan dengan salak jenis lain, yakni rasa buahnya yang manis agak keasaman, berdaging tebal, memiliki rasa sepat, dan kandungan air yang tinggi. Salah satu cara untuk meningkatkan manfaat dari buah salak Suwaru adalah dengan melakukan fermentasi sari salak Suwaru menjadi kombucha. Kombucha merupakan minuman fungsional hasil fermentasi menggunakan starter kombucha yang disebut SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha memiliki aktivitas antibakteri terhadap berbagai jenis bakteri Gram positif dan Gram negatif. Sifat antibakteri disebabkan oleh pH yang rendah, serta kandungan asam asetat, beberapa jenis asam organik dan senyawa fenolik yang tinggi, yang dihasilkan selama fermentasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi gula dan konsentrasi kultur terhadap karakteristik dan aktivitas antibakteri kombucha salak Suwaru selama fermentasi. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor, yaitu konsentrasi gula dan konsentrasi kultur. Faktor konsentrasi gula terdiri dari 2 variasi, yaitu 7,5% (b/v), dan 10% (b/v), sedangkan untuk faktor konsentrasi kultur terdiri dari 3 variasi, yaitu 5% (v/v), 7,5% (v/v), dan 10% (v/v). Data dianalisa menggunakan metode analisa ragam (ANOVA) dan dilakukan uji lanjut DMRT/BNT. Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute Zeleny. Hasil analisa ragam (ANOVA) menunjukkan penambahan gula memberikan pengaruh nyata (α = 0,05) terhadap penurunan pH, total gula, dan tingkat kemerahan (a+), serta peningkatan total asam, total fenol, dan total flavonoid, sedangkan penambahan kultur memberikan pengaruh nyata (α = 0,05) terhadap penurunan pH dan total gula, serta peningkatan total flavonoid, antibakteri terhadap Escherichia coli dan Staphylococcus aureus, tingkat kecerahan (L*), dan tingkat kekuningan (b+). Perlakuan terbaik didapatkan pada kombucha dengan penambahan konsentrasi gula 10% (b/v) dan konsentrasi kultur 10% (v/v). Karakterisitik perlakuan terbaik meliputi total bakteri 5,5 x 106 CFU/ml, total khamir 6,1 x 108 CFU/ml, total asam 1,61%, pH 2,40, total gula 7,91, total fenol 631,10 μg/ml GAE, total flavonoid 2,11 mg QE/ml, antibakteri terhadap Staphylococcus aureus 10,14 mm, antibakteri terhadap Escherichia coli 10,01 mm, tingkat kecerahan (L*) 60,30, tingkat kemerahan (a+) 0,17, dan tingkat kekuningan (b+) 16,59.
English Abstract
Salak is the native fruit commodity from Indonesia that containing phenols and various phytochemical compounds. The content of flavonoids, phenols, and tannins in salak may inhibit bacterial growth. Malang Regency has a salak commodity which is known as salak Suwaru. Salak Suwaru have different characteristics when compared with another varieties, the sweet taste of fruit rather acidity, fleshy, have astringent taste, and high water content. The way to increase the benefits of salak Suwaru is by fermenting salak Suwaru juice into kombucha. Kombucha is a functional beverage fermented by using kombucha starter called SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha possess antibacterial activity against various types of Gram positive and Gram negative bacteria. The antibacterial properties due to the low pH, and the amount of acetic acid, several types of organic acids and phenolic compounds, which are produced during fermentation. The purpose of this study was to determine the effect of sugar concentration and culture concentration on the characteristics and antibacterial activity of kombucha salak Suwaru during fermentation. The research method used Factorial Randomized Block Design (FRBD) with two factorial, namely sugar concentration and culture concentration. Sugar concentration factor consisted of two variations, namely 7,5% (w/v), and 10% (w/v), while the concentration factor of culture consists of three variations of 5% (v/v), 7,5% (v/v), and 10% (v/v). Data were analyzed using Analysis of Variance method (ANOVA) and tested further DMRT or FSD. Selection of best treatment using Multiple Attribute Zeleny method. The result of analysis of variance (ANOVA) showed that the addition of sugar gave a significant effect (α = 0,05) to the decrease of pH, total sugar, and redness level (a+), and to the increase of total acid, total phenol and total flavonoid, while the addition of culture gave a significant effect (α = 0,05) to the decrease of pH and total of sugar, and to the increase of total flavonoids, antibacterial acitivity against Escherichia coli and Staphylococcus aureus, brightness level (L*), and yellowish level (b+). The best treatment was obtained in kombucha with addition of 10% (w/v) sugar concentration and culture concentration of 10% (v/v). The best characteristics included total bacteria 5,5 x 106 CFU/ml, total yeast 6,1 x 108 CFU/ml, total acid 1,61%, pH 2,40, total sugar 7,91, total phenol 631,10 μg/ml GAE, total flavonoid 2,11 mg QE/ml, antibacterial activity against Staphylococcus aureus 10,14 mm, antibacterial activity against Escherichia coli 10,01 mm, the brightness level (L*) 60,30, redness level (a+) 0,17, and yellowish level (b+) 16,59.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/718/051712627 |
| Uncontrolled Keywords: | Kombucha, Salak Suwaru, Fermentasi, Antibakteri |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages > 663.94 Tea |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 22 Jan 2018 06:19 |
| Last Modified: | 04 Nov 2021 06:54 |
| URI: | http://repository.ub.ac.id/id/eprint/8255 |
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