NURALIAH, NANDA SITI (2026) PENGARUH LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK KOMBUCHA Turbinaria conoides. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Turbinaria conoides is a type of seaweed that has good potential as a natural antioxidant that has not been widely utilized. One form of utilization in consumer products that can be developed is the manufacture of kombucha. Kombucha is a fermented drink made from tea solution and sucrose sugar as a carbon source for the SCOBY (Symbiotic Culture of Bacteria and Yeast) microbial starter. The purpose of this study was to determine the best fermentation time for the characteristics of T. conoides seaweed kombucha as an innovation in functional beverage processing. The method used was a laboratory experimental method using a Completely Randomized Design (CRD) with four treatments and three replications, including the stages of making T. conoides tea using the roasting method and making T. conoides kombucha fermented at 7 days, 10 days and 14 days. The stages of making T. conoides kombucha include boiling tea, adding sugar, cooling at room temperature, adding SCOBY seeds, and the fermentation process. The results showed that the length of fermentation time had a significant effect (P<0.05) on T. conoides kombucha. Treatment F2 with a fermentation time of 10 days was the best treatment with an antioxidant value of 59.50 ± 32.42 μg/mL, total acid 1.56 ± 0.12%, total sugar 6.75 ± 0.14%, pH 2.79 ± 0.02, alcohol 0.0075 ± 0.0034%, toxicity 8835 ± 7658.94 ppm and hedonic test of color 3.63 ±0 .76, aroma 3.43 ± 1.003 and taste 3.76 ± 0.94. The conclusion shows that the length of fermentation time has a significant effect on the characteristics of T. conoides kombucha.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Turbinaria conoides adalah jenis rumput laut yang memiliki potensi baik sebagai antioksidan alami yang belum banyak dimanfaatkan. Salah satu bentuk pemanfaatan dalam produk konsumen yang dapat dikembangkan adalah pembuatan kombucha. Kombucha adalah minuman fermentasi yang terbuat dari larutan teh dan gula sukrosa sebagai sumber karbon untuk starter mikroba SCOBY (Symbiotic Culture of Bacteria and Yeast). Tujuan penelitian ini adalah untuk menentukan waktu fermentasi terbaik untuk karakteristik kombucha rumput laut T. conoides sebagai inovasi dalam pengolahan minuman fungsional. Metode yang digunakan adalah metode eksperimen laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiga ulangan, termasuk tahapan pembuatan teh T. conoides menggunakan metode pemanggangan dan pembuatan kombucha T. conoides yang difermentasi pada 7 hari, 10 hari, dan 14 hari. Tahapan pembuatan kombucha T. conoides meliputi perebusan teh, penambahan gula, pendinginan pada suhu ruang, penambahan bibit SCOBY, dan proses fermentasi. Hasil penelitian menunjukkan bahwa lamanya waktu fermentasi berpengaruh signifikan (P<0,05) terhadap kombucha T. conoides. Perlakuan F2 dengan waktu fermentasi 10 hari merupakan perlakuan terbaik dengan nilai antioksidan 59,50 ± 32,42 μg/mL, total asam 1,56 ± 0,12%, total gula 6,75 ± 0,14%, pH 2,79 ± 0,02, alkohol 0,0075 ± 0,0034%, toksisitas 8835 ± 7658,94 ppm dan uji hedonik warna 3,63 ± 0,76, aroma 3,43 ± 1,003 dan rasa 3,76 ± 0,94. Kesimpulan menunjukkan bahwa lamanya waktu fermentasi berpengaruh signifikan terhadap karakteristik kombucha T. conoides. | |||||||||
| Uncontrolled Keywords: | fermentasi, kombucha, Turbinaria conoides | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling |
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| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan | |||||||||
| Depositing User: | Nanda Siti Nuraliah | |||||||||
| Date Deposited: | 13 Apr 2026 03:28 | |||||||||
| Last Modified: | 13 Apr 2026 03:28 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/57796 |
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