Artikel Ilmiah : A1F020022 a.n. BAYU ABYAN TAQI
| NIM | A1F020022 |
|---|---|
| Namamhs | BAYU ABYAN TAQI |
| Judul Artikel | POTENSI ANTIOKSIDATIF KOMBUCHA CASCARA KOPI (COFFEA LIBERICA) DENGAN VARIASI KONSENTRASI PENAMBAHAN CASCARA DAN LAMA FERMENTASI |
| Abstrak (Bhs. Indonesia) | Kopi merupakan salah satu hasil pertanian yang banyak dibudidayakan masyarakat. Limbah kulit kopi memiliki potensi untuk menjadi minuman yang menyegarkan yaitu cascara. Cascara adalah teh yang dibuat menggunakan kulit ceri kopi yang dikeringkan (Ochi, 2018). Cascara memiliki kandungan antioksidan tinggi dan bisa dimaksimalkan potensinya dengan difermentasi (Trihaditia & Priambodo, 2021). Salah satu produk minuman hasil fermentasi yang dapat memaksimalkan potensi dari minuman cascara merupakan minuman kombucha. Kombucha merupakan minuman yang dihasilkan melalui proses fermentasi pada biofilm selulosa yang mengandung Symbiotic Culture of Bacteria and Yeast (SCOBY). Pemanfaatan cascara dalam produksi kombucha didasarkan pada nilai gizi cascara yang dapat mendukung pertumbuhan mikroorganisme dalam jamur kombucha pada saat fermentasi. Penelitian ini bertujuan untuk: 1) mengetahui pengaruh masing-masing faktor (konsentrasi penambahan cascara dan lama fermentasi) terhadap aktivitas antioksidan, karakteristik kimia dan sensori kombucha cascara kopi liberika, (2) mengetahui pengaruh interaksi antara konsentrasi penambahan cascara dan lama fermentasi terhadap aktivitas antioksidan, karakteristik kimia dan sensori kombucha cascara kopi liberika. Data di analisis menggunakan ANOVA (analysis of Variance) dengan software SPSS. Faktor yang diteliti yaitu konsentrasi penambahan cascara dan lama fermentasi. Konsentrasi penambahan cascara yang digunakan 1% dan 2% dengan lama fermentasi 7 hari, 11 hari serta 14 hari. Analisis yang dilakukan meliputi analisis kuantitaitf (aktivitas antioksidan, pH, gula total dan total asam tertitrasi), analisis kualitatif (uji saponin, uji fenol, uji tanin dan uji flavonoid) dan sensori (uji skoring) Hasil penelitian menunjukkan aktivitas antioksidan kombucha cascara berkisar antara 75,03-87,69%. Total asam tertitrasi kombucha cascara berkisar antara 1,24-1,39%. Gula total kombucha cascara berkisar antara 6,57-7,2oBrix. pH kombucha cascara berkisar antara 3,1-3,46. Hasil uji kualitatif menunjukkan seluruh sampel mengandung tanin dan fenol tetapi tidak mengandung saponin serta flavonoid. Hasil pengujian sensori menunjukkan warna kombucha cascara kuning hingga coklat, aroma agak masam hingga masam, kekeruhan sedikit keruh hingga keruh, rasa sedikit pahit hingga agak pahit, rasa masam sedikit masam hingga masam, dan kesukaan sedikit suka hingga agak suka. |
| Abtrak (Bhs. Inggris) | Coffee is one of the agricultural products that many people cultivate. Coffee skin has the potential to become a refreshing drink, namely cascara. Cascara is a tea made using dried coffee cherry skins (Ochi, 2018). Cascara has a high antioxidant content and its potential can be maximized by fermenting (Trihaditia & Priambodo, 2021). One of the fermented products that can maximize the potential of cascara is kombucha drinks. Kombucha is a drink that produced through a fermentation process in cellulose biofilm containing Symbiotic Culture of Bacteria and Yeast (SCOBY). Using cascara in kombucha production is based on the nutritional value of cascara which can support the growth of microorganisms in the kombucha during fermentation. This research aims to: 1) determine the effect of each factor (concentration of cascara addition and fermentation time) on antioxidant activity, chemical and sensory characteristics of Liberica coffee cascara kombucha, (2) determine the effect of the interaction between concentration of cascara addition and fermentation time on antioxidant activity, chemical and sensory characteristics of Liberica coffee cascara kombucha. Data were analyzed using ANOVA (Analysis of Variance) with SPSS software. The factors analyzed were the concentration of added cascara and the fermentation time. The concentration of cascara addition used was 1% and 2% with a fermentation time of 7 days, 11 days and 14 days. The analyzes carried out include quantitative analysis (antioxidant activity, pH, total sugar and total titrated acid), qualitative analysis (saponin test, phenol test, tannin test and flavonoid test) and sensory (scoring test). The results showed that the antioxidant activity of kombucha cascara ranged from 75.03-87.69%. The total titratable acid of kombucha cascara ranged from 1.24-1.39%. The total sugar of cascara kombucha ranged from 6.57-7.2oBrix. The pH of cascara kombucha ranged from 3.1-3.46. Qualitative test results showed that all samples contained tannins and phenols but did not contain saponins and flavonoids. The results of the sensory test showed that the color of the cascara kombucha was yellow to brown, the aroma was somewhat sour to sour, the turbidity was slightly cloudy to cloudy, the taste was slightly bitter to somewhat bitter, the sour taste was slightly sour to sour, and the level of liking was slightly to somewhat favorable. |
| Kata kunci | Kopi, Kombucha, Fermentasi |
| Pembimbing 1 | Dr. Isti Handayani, S.TP., M.P. |
| Pembimbing 2 | Yhone Arialistya, S.Si., M.Sc. |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 64 |
| Tgl. Entri | 2024-08-15 09:37:40.493275 |