Rezka Fathan, Muhamad (2024) PROFIL FITOKIMIA, AKTIVITAS ANTIOKSIDAN, DAN ORGANOLEPTIK KOMBUCHA JAMUR LINGZHI (Ganoderma lucidum) DENGAN VARIASI JENIS DAN RASIO KONSENTRASI MADU RIAU. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_FullText.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_01.pdf Restricted to Registered users only Download (445kB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_02.pdf Restricted to Registered users only Download (168kB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_03.pdf Restricted to Registered users only Download (210kB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_04.pdf Restricted to Registered users only Download (631kB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_05.pdf Restricted to Registered users only Download (30kB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_Ref.pdf Restricted to Registered users only Download (209kB) |
|
Text (SKRIPSI)
Muhamad Rezka Fathan_4444190046_Lamp.pdf Restricted to Registered users only Download (235kB) |
Abstract
Kombucha is a fermented drink using a SCOBY (Symbiotic Culture of Bacteria and Yeast) as a starter, generally made from brewing tea leaves and granulated sugar. In this study, tea leaves were replaced by lingzhi mushrooms and granulated sugar was replaced with honey. The aim of this research was to determine the effect of honey type and honey concentration ratio on the phytochemical profile, antioxidant activity, and organoleptic properties of kombucha. This study used a completely randomized factorial design with 2 factors, namely type of honey (Apis mellifera and Hetegrotrigona itama) and honey concentration ratio (0,50,100% (w/v)). The results of this research was on day 0 showed that the combination of treatment of 2 factors had an effect on total of polyphenols contents between 33.77-78.59 mg GAE/g; total flavonoids contents of 28.30-40.96 mg QE/g; antioxidant activity of 27.47-36.77 ppm IC50; reducing sugar of 0.37-4.28%; total titratable acid value of 0.10-1.24%; and a pH value of 3.64-3.82. On the 14th day, the results showed that total polyphenol contents of 94.51-163.90 mg GAE/g; total flavonoids contents of 43.95-85.84 mg QE/g; antioxidant activity of 7.62-12.08 ppm IC50; reducing sugar content of 0.18-1.47%; total titratable acid value of 1.54-1.99%; pH value of 2.85-3.01; and has no effect on organoleptic characteristics: color 4.70-4.88 (neutral), aroma 4.41-4.70 (neutral), sweetness 4.05-5.23 (neutral-rather like), acidity 3.94 -4.94 (rather dislike-neutral), bitterness 3.94-4.70 (rather dislike-neutral), overall 3.88-5.23 (rather dislike-somewhat like). This research produced kombucha which was high in antioxidants and had the potential to become a functional drink.
| Item Type: | Thesis (S1) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Additional Information: | Kombucha merupakan minuman fermentasi dengan menggunakan SCOBY (Symbiotic Culture of Bacteria and Yeast) sebagai starter, umumnya dibuat dari seduhan daun teh dan gula pasir. Pada penelitian ini daun teh diganti dengan jamur lingzhi dan gula pasir diganti dengan madu. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis madu dan rasio konsentrasi madu terhadap profil fitokimia, aktivitas antioksidan, dan sifat organoleptik kombucha. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan 2 faktor yaitu jenis madu (Apis mellifera dan Hetegrotrigona itama) dan rasio konsentrasi madu (0,50,100% (b/v)). Hasil penelitian pada hari ke 0 menunjukkan bahwa kombinasi perlakuan 2 faktor memberikan pengaruh terhadap kandungan total polifenol antara 33,77-78,59 mg GAE/g; kandungan flavonoid total 28,30-40,96 mg QE/g; aktivitas antioksidan sebesar 27,47-36,77 ppm IC50; gula reduksi sebesar 0,37-4,28%; nilai total asam yang dapat dititrasi sebesar 0,10-1,24%; dan nilai pH 3,64-3,82. Pada hari ke-14, hasil penelitian menunjukkan kandungan polifenol total 94,51-163,90 mg GAE/g; kandungan flavonoid total 43,95-85,84 mg QE/g; aktivitas antioksidan sebesar 7,62-12,08 ppm IC50; kadar gula reduksi sebesar 0,18-1,47%; nilai total asam yang dapat dititrasi sebesar 1,54-1,99%; nilai pH 2,85-3,01; dan tidak berpengaruh terhadap sifat organoleptik: warna 4,70-4,88 (netral), aroma 4,41-4,70 (netral), rasa manis 4,05-5,23 (netral-agak suka), keasaman 3,94 -4,94 (agak tidak suka-netral), rasa pahit 3,94-4,70 (agak tidak suka-netral), keseluruhan 3,88-5,23 (agak tidak suka-agak suka). Penelitian ini menghasilkan kombucha yang tinggi antioksidan dan berpotensi menjadi minuman fungsional. | ||||||||||||
| Uncontrolled Keywords: | Fermentation, Honey, Kombucha, Lingzhi Mushroom. | ||||||||||||
| Subjects: | Q Science > QD Chemistry Q Science > QR Microbiology S Agriculture > S Agriculture (General) |
||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
||||||||||||
| Depositing User: | Muhamad Rezka FATHAN | ||||||||||||
| Date Deposited: | 07 May 2024 09:40 | ||||||||||||
| Last Modified: | 07 May 2024 09:40 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/35096 |
Actions (login required)
 |
View Item |