Artikel Ilmiah : A1F021089 a.n. ANAVA SALSABILA MA'DANI
| NIM | A1F021089 |
|---|---|
| Namamhs | ANAVA SALSABILA MA'DANI |
| Judul Artikel | Pengaruh Penambahan Buah Apel Fuji dan Lama Fermentasi terhadap Aktivitas Antioksidan, Kadar Vitamin C, dan Karakteristik Sensori pada Kombucha Cascara |
| 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. |
| Kata kunci | Kombucha, Cascara, Apel Fuji, Antioksidan, Vitamin C, Sensori |
| Pembimbing 1 | Ir. Retno Setyawati, M.P. |
| Pembimbing 2 | Nur Wijayanti, S.TP., M.P. |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 93 |
| Tgl. Entri | 2025-07-22 12:32:08.610398 |