YUNELVA, YUNELVA (2024) Pengaruh Variasi Konsentrasi Gula Aren Semut dan Lama Waktu Fermentasi Terhadap Karakteristik Kombucha Bunga Telang (Clitoria ternatea L.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Kombucha is a fermented drink made from tea and sugar. Butterfly pea flowers and palm sugar can be used as substitutes for tea and sugar in making kombucha. The purpose of this study was to determine the effect of variations in palm sugar concentration and fermentation time on butterfly pea kombucha. This study used a factorial randomized block design method with a palm sugar concentration treatment design consisting of three levels (10%, 20% and 30%) and the length of fermentation time consisting of three levels (3 days, 7 days, and 10 days). The test parameters in this study were pH, total titrated acid, alcohol content, antioxidant activity, total sugar, reducing sugar, viscosity, color, antibacterial activity and hedonic organoleptic test. The results of the analysis of the pH value of butterfly pea kombucha ranged from 3,78 to 5,01. The total titrated acid value ranged from 0,58% to 1,93%, the alcohol content ranged from 0,53% to 1,22%, the antioxidant activity ranged from between 70,10% to 88,62%, total sugar content ranged from 4,72% to 8,60%, reducing sugar content ranged from 1,10% to 4,92%, viscosity ranged from 149,33 cP to 180,13 cP, L* value ranged from 2,20 to 3,31, a* value ranges from 0,11 to 1,71, b* value ranged from 1,24 to 2,93, hueo value ranged from 53,97 to 86,65 antibacterial activity in E. coli ranged from 6,84 mm to 12,95 mm, and in S. aureus ranged from 8,30 mm to 19,48 mm and the results of the hedonic rating test including taste parameters have an average value is 3 (neutral), the aroma has an average value is 3 (neutral), the color has an average value is 3 (neutral) and the overall average is 3 (neutral). The best butterfly pea kombucha results were selected based on the Multiple Attribute Decision Making (MADM) method, obtaining the T3M1 sample (10 days fermentation and 10% palm sugar) as the best sample. Based on the study results, it was concluded that variations in palm sugar concentration and fermentation time had a significant influence on pH, total titratable acid, alcohol content, antioxidant activity, total sugar, reducing sugar, viscosity, L* value, a* value, b* value , hue value, and antibacterial activity of butterfly pea kombucha.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Yoesepa Pamela, Vega 199110222022032007 Thesis advisor Bahtiar Rusbana, Tubagus 198109202005011004
Additional Information:	Kombucha merupakan minuman fermentasi yang terbuat dari teh dan gula. Bunga telang dan gula jawa dapat digunakan sebagai pengganti teh dan gula dalam pembuatan kombucha. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi konsentrasi gula aren dan lama fermentasi pada kombucha kacang kupu-kupu. Penelitian ini menggunakan metode rancangan acak kelompok faktorial dengan rancangan perlakuan konsentrasi gula aren terdiri dari tiga taraf (10%, 20% dan 30%) dan lama waktu fermentasi terdiri dari tiga taraf (3 hari, 7 hari, dan 10 hari). ). Parameter uji pada penelitian ini adalah pH, total asam titrasi, kadar alkohol, aktivitas antioksidan, total gula, gula reduksi, viskositas, warna, aktivitas antibakteri dan uji organoleptik hedonik. Hasil analisis nilai pH kombucha telang berkisar antara 3,78 hingga 5,01. Nilai total asam yang dititrasi berkisar antara 0,58% hingga 1,93%, kadar alkohol berkisar antara 0,53% hingga 1,22%, aktivitas antioksidan berkisar antara 70,10% hingga 88,62%, total gula kadar gula reduksi berkisar antara 4,72% hingga 8,60%, kadar gula reduksi berkisar antara 1,10% hingga 4,92%, viskositas berkisar antara 149,33 cP hingga 180,13 cP, nilai L* berkisar antara 2,20 hingga 3,31, nilai a* berkisar antara 0,11 hingga 1,71, nilai b* berkisar antara 1,24 hingga 2,93, nilai hueo berkisar antara 53,97 hingga 86,65 aktivitas antibakteri pada E. coli berkisar antara 6 ,84 mm sampai 12,95 mm, dan pada S. aureus berkisar antara 8,30 mm sampai 19,48 mm dan hasil uji peringkat hedonik meliputi parameter rasa mempunyai nilai rata-rata 3 (netral), aroma mempunyai nilai rata-rata 3 (netral), nilai rata-ratanya 3 (netral), warna mempunyai nilai rata-rata 3 (netral) dan rata-rata keseluruhannya 3 (netral). Hasil kombucha kacang kupu-kupu terbaik dipilih berdasarkan metode Multiple Attribute Decision Making (MADM), diperoleh sampel T3M1 (fermentasi 10 hari dan 10% gula aren) sebagai sampel terbaik. Berdasarkan hasil penelitian disimpulkan bahwa variasi konsentrasi gula aren dan lama fermentasi memberikan pengaruh yang nyata terhadap pH, total asam yang dapat dititrasi, kadar alkohol, aktivitas antioksidan, total gula, gula pereduksi, viskositas, nilai L*, nilai a*. , nilai b*, nilai hue, dan aktivitas antibakteri kombucha telang.
Uncontrolled Keywords:	Kombucha, butterfly pea flower, palm sugar, antioxidant, antibacterial
Subjects:	Q Science > QD Chemistry Q Science > QR Microbiology
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Yunelva Yunelva
Date Deposited:	13 May 2024 12:11
Last Modified:	13 May 2024 12:11
URI:	http://eprints.untirta.ac.id/id/eprint/35196

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