Aktivitas antioksidan dan kadar kafein kombucha kopi = Antioxidant activity and caffeine content of coffee kombucha

Setiawan, Christopher (2021) Aktivitas antioksidan dan kadar kafein kombucha kopi = Antioxidant activity and caffeine content of coffee kombucha. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kombucha merupakan hasil fermentasi teh dan gula oleh starter kultur kombucha yang disebut sebagai SCOBY (Symbiosis Culture of Bacteria and Yeast). Potensi kombucha dapat dikembangkan dengan penggunaan jenis media yang berbedabeda seperti tanaman herba dan kopi. Aspek fungsional kopi sebagai sumber antioksidan dan kafein, serta jumlah konsumsi kopi yang tinggi membuka peluang dalam mengembangkan potensi kopi. Penelitian ini dilaksanakan guna mengembangkan potensi kopi lewat fermentasi kombucha. Tahapan penelitian terbagi menjadi 2 tahap yang meliputi penelitian tahap I dengan faktor jenis kopi (arabika, robusta, liberika) dan lama fermentasi (0, 3, 6, 9 hari), lalu penelitian tahap II yang dilakukan pada kombucha kopi dengan jenis kopi terpilih. Analisis aktivitas antioksidan dilakukan pada tahap I untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap aktivitas antioksidan kombucha kopi, didukung dengan analisis total bakteri asam laktat, total khamir, dan nilai pH. Pada tahap II, dilakukan analisis kadar kafein untuk mengetahui pengaruh lama fermentasi terhadap kombucha kopi. Analisis pendukung lain yang dilakukan adalah analisis kadar air bubuk kopi dan identifikasi mikroba pada starter kombucha cair. Perlakuan yang dapat menghasilkan kombucha kopi dengan aktivitas antioksidan tertinggi adalah jenis kopi arabika dengan nilai IC50 rata-rata sebesar 4689,41 ppm dan lama fermentasi 9 hari dengan nilai IC50 rata-rata sebesar 4988,90 ppm. Analisis kadar kafein dilakukan pada kombucha kopi arabika menunjukkan terjadinya peningkatan kadar kafein selama proses fermentasi dengan kadar tertinggi pada fermentasi hari ke-9 yaitu 0,77%. / Kombucha is the result of the fermentation of tea and sugar by a kombucha culture starter known as SCOBY (Symbiosis Culture of Bacteria and Yeast). Using different types of media like herbs and coffee can expand the potency of kombucha. The functional aspects of coffee as a source of antioxidants and caffeine, as well as the high amount of coffee consumption opens opportunities to develop coffee's potential. The goal of this research is to develop the potential of coffee through kombucha fermentation. This research involves two stages that include stage I research with type of coffee (arabica, robusta, liberica) and fermentation time (0, 3, 6, 9 days) as the factors, and stage II research performed on coffee kombucha with selected types of coffee. In stage I research, analysis of antioxidant activity was performed to determine the effect of fermentation time and type of coffee against antioxidant activity of coffee kombucha produced, supported by analysis of total lactic acid bacteria, total yeast, and pH value. In stage II research, analysis of caffeine content was performed to determine the effect of fermentation time of coffee kombucha produced. Another supporting analysis carried out in this research is water content analysis of coffee grounds and the identification of microbes in the liquid kombucha starter. The treatment that can produce coffee kombucha with the highest antioxidant activity is arabica coffee with an average IC50 value of 4689,41 ppm and 9 days of fermentation with an average IC50 value of 4988,90 ppm. Analysis of caffeine content carried out on arabica coffee kombucha showed an increment in caffeine content during the fermentation process, as the highest caffeine content is 0,77% on the 9th day of fermentation

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Setiawan, ChristopherNIM01034170032christopher.setiawan10@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: kombucha; kopi; antioksidan; kafein
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6755 not found.
Date Deposited: 26 Feb 2021 01:50
Last Modified: 26 Feb 2021 01:50
URI: http://repository.uph.edu/id/eprint/23534

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