Update Artikelilmiah: 49211

ANAVA SALSABILA MA'DANI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Kombucha merupakan produk minuman hasil fermentasi larutan teh dan gula
dengan menggunakan starter kultur mikroorganisme kombucha seperti Acetobacter
spp. dan Saccharomyces cerevisiae. Kombucha adalah salah satu minuman
fermentasi populer yang telah dikenal memiliki berbagai manfaat kesehatan, seperti
meningkatkan imunitas dan pencernaan. Penelitian ini, cascara yang mengandung
polifenol, kafein, dan antioksidan, merupakan limbah pengolahan kopi digunakan
sebagai bahan dasar pembuatan kombucha. Apel fuji dipilih sebagai bahan
tambahan untuk variasi rasa kombucha cascara karena memiliki kandungan gula
alami yang tinggi, serta kaya akan vitamin C dan antioksidan. Tujuan dari penelitian
ini adalah untuk mengetahui pengaruh dan menentukan kombinasi perlakuan
terbaik dari penambahan buah apel fuji dan lama fermentasi terhadap aktivitas
antioksidan, kadar vitamin C, dan karakteristik sensori pada kombucha cascara.
Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap
(RAL). Faktor yang diteliti berupa bentuk buah yang ditambahkan (B) (B1 = puree;
B2 = buah potong), konsentrasi penambahan buah (K) (K1 = 10%; K2 = 20%), dan
lama fermentasi (L) (L1 = 7 hari; L2 = 11 hari). Penelitian ini dilakukan pengamatan
variabel kimia meliputi aktivitas antioksidan, kadar vitamin C, pH, dan total
padatan terlarut. Pengamatan variabel sensori meliputi warna, kenampakan, aroma
kombucha, aroma cascara, aroma apel, sensasi soda, rasa asam, rasa manis, dan
overall acceptabillity. Masing-masing pengamatan dilakukan sebanyak tiga
ulangan. Sampel perlakuan terbaik yang diuji menggunakan indeks efektivitas
kemudian dibandingkan dengan kombucha kontrol pada analisis IC50.
Hasil penelitian menunjukkan bahwa penambahan buah apel dengan
perlakuan buah potong menghasilkan aktivitas antioksidan dan vitamin C yang
tinggi. Perlakuan konsentrasi apel 10% meningkatkan kadar vitamin C, sedangkan
konsentrasi 20% meningkatkan aktivitas antioksidan. Fermentasi 11 hari
menghasilkan antioksidan dan kadar vitamin C lebih tinggi. Kombinasi perlakuan
terbaik dihasilkan oleh perlakuan puree, kosentrasi 10%, dan lama fermentasi 11
hari (B2K1L2), yang memiliki kadar vitamin C 32,56 mg/100g, aktivitas
antioksidan 92,19%, IC50 25,24 ppm, memiliki warna coklat kekuningan (3,48),
kenampakan jernih (4,03), aroma kombucha kuat (3,71), aroma cascara tidak kuat
(2,39), aroma apel cukup kuat (2,68), sensasi soda cukup terasa (3,48), rasa cukup
asam (3,10), rasa cukup manis (3,29), dan overall acceptabillity suka (3,55).
Kombinasi perlakuan terbaik menghasilkan nilai IC50 yang sangat kuat.

Abtrak (Bhs. Inggris)

Kombucha is a fermented beverage product made from a tea and sugar
solution using starter cultures of microorganisms such as Acetobacter spp. and
Saccharomyces cerevisiae. Kombucha is a popular fermented beverage known for
its various health benefits, such as improving immunity and digestion. In this study,
cascara, a coffee processing waste product containing polyphenols, caffeine, and
antioxidants, was used as the base ingredient for kombucha. Fuji apples were
chosen as an additional ingredient for the cascara kombucha flavor variations due
to their high natural sugar content and rich vitamin C and antioxidant content. The
purpose of this study was to determine the effect and determine the best combination
of treatments—the addition of Fuji apples and fermentation time—on the
antioxidant activity, vitamin C content, and sensory characteristics of cascara
kombucha.
The experimental design used was a Completely Randomized Design (CRD).
The factors studied were the form of fruit added (B) (B1 = puree; B2 = apple slices),
the concentration of added fruit (K) (K1 = 10%; K2 = 20%), and the fermentation
time (L) (L1 = 7 days; L2 = 11 days). This study observed chemical variables
including antioxidant activity, vitamin C content, pH, and total soluble solids.
Sensory variables observed included color, appearance, kombucha aroma, cascara
aroma, apple aroma, soda sensation, sour taste, sweet taste, and overall
acceptability. Each observation was conducted three times. The best treatment
sample was tested using an effectiveness index and then compared with the control
kombucha in an IC50 analysis.
The results showed that the addition of apple slices treatment resulted in high
antioxidant activity and vitamin C. The 10% apple concentration treatment
increased vitamin C levels, while the 20% concentration increased antioxidant
activity. The 11-day fermentation resulted in higher antioxidant and vitamin C
levels. The best treatment combination was produced by puree treatment, 10%
concentration, and 11 days fermentation time (B2K1L2), which had a vitamin C
content of 32.56 mg/100g, antioxidant activity of 92.19%, IC50 of 25.24 ppm, had
a yellowish brown color (3.48), clear appearance (4.03), strong kombucha aroma
(3.71), not strong cascara aroma (2.39), quite strong apple aroma (2.68), soda
sensation was quite noticeable (3.48), taste was quite sour (3.10), taste was quite
sweet (3.29), and overall acceptability was like (3.55). The best treatment
combination produced a very strong IC50 value.

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