SETIANINGSIH, AYU (2025) PENGARUH VARIASI JENIS TEH DAN KONSENTRASI MADU (Apis sp) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI PADA KOMBUCHA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Kombucha is a fermented drinks that has a sour taste and is healthy for the body's metabolism. Kombucha is based on a solution of tea, sugar, and starter (SCOBY). The application of green tea and white tea has a high antioxidant content and high level of tannins, caffeine, flavonoids, saponins that can increase immunity and fight free radicals. Honey is one of the sweeteners that has sugar content that can produce alcohol and energy sources. The purpose of its research is to determine the physical, chemical, and microbiological characteristics of kombucha with variations in teand honey concentration. The design used in this research was a split plot group randomized design (RAK) consisting of two factors, namely variations in tea (white tea and green tea) and honey concentration (10%, 20%, 30%). The test results obtained the best sample with multiple attribute method with treatment T2M1 (variation of green tea with 10% honey concentration). The experimental results were L* value of 10.20, chromaticity a* of 2.97, chromaticity b* of 10.44, ohue of 74.11o, chroma of 10.85, total soluble solids of 9.25 oBrix, viscosity of 0.80 cP, vitamin C content of 0.66%, total sugar content of 23.93%, reducing sugar content of 18.38%, pH of 2.87, total titratable acid of 0.63%, antioxidant activity of 94.57%, total phenol content of 16.09 mg GAE/ml, alcohol content of 0.53%, total lactic acid bacteria of 6.53 log CFU/ml. Keywords: Antioxidant activity, green tea, honey, kombucha, white tea
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kombucha adalah minuman fermentasi yang memiliki rasa asam dan menyehatkan untuk metabolisme tubuh. Kombucha terbuat dari larutan teh, gula, dan starter (SCOBY). Aplikasi teh hijau dan teh putih memiliki kandungan antioksidan yang tinggi dan tinggi tanin, kafein, flavonoid, saponin yang dapat meningkatkan kekebalan tubuh dan melawan radikal bebas. Madu merupakan salah satu pemanis yang memiliki kandungan gula yang dapat menghasilkan alkohol dan sumber energi. Tujuan penelitiannya adalah untuk mengetahui karakteristik fisik, kimia, dan mikrobiologi kombucha dengan variasi jenis teh dan konsentrasi madu. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) yang terdiri dari dua faktor, yaitu variasi jenis teh (teh putih dan teh hijau) dan konsentrasi madu (10%, 20%, 30%). Uji Hasil uji diperoleh sampel terbaik dengan metode atribut ganda dengan perlakuan T2M1 (variasi teh hijau dengan konsentrasi madu 10%). Hasil percobaan Hasil percobaan diperoleh nilai L* sebesar 10,20, kromatisitas a* sebesar 2,97, kromatisitas b* sebesar 10,44, hue sebesar 74,11o, chroma sebesar 10,85, total padatan terlarut sebesar 9,25 oBrix, viskositas sebesar 0,80 cP, kadar vitamin C 0,66%, kadar gula total 23,93%, kadar gula reduksi kandungan 18,38%, pH 2,87, total asam tertitrasi 0,63%, aktivitas antioksidan 94,57%, kandungan total fenol 16,09 mg GAE/ml, kadar alkohol 0,53%, total bakteri asam laktat sebesar 6,53 log CFU/ml. | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan | |||||||||
| Depositing User: | Ayu Setianingsih | |||||||||
| Date Deposited: | 19 May 2025 02:10 | |||||||||
| Last Modified: | 19 May 2025 02:10 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48797 |
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