Fermentasi SCOBY untuk meningkatkan karakteristik sensori dan aktivitas antioksidan minuman fermentasi labu siam (Sechium edule) = SCOBY culture fermentation to improve the sensory characteristics and antioksidan activity of chayote (Sechium edule) fermented beverage

Athalia, Angel (2022) Fermentasi SCOBY untuk meningkatkan karakteristik sensori dan aktivitas antioksidan minuman fermentasi labu siam (Sechium edule) = SCOBY culture fermentation to improve the sensory characteristics and antioksidan activity of chayote (Sechium edule) fermented beverage. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Labu siam (Sechium edule) dikenal kaya akan antioksidan. Namun, pemanfaatan dalam produk pangan masih terbatas karena flavour langu dari labu tersebut. Perlu adanya pengembangan produk untuk meningkatkan konsumsinya. Fermentasi merupakan salah satu metode yang telah dikenal dapat dapat meningkatkan karakteristik sensori dari komoditas bahan pangan sekaligus meningkatkan nilai fungsionalnya. Tujuan dari penelitian ini adalah meningkatkan karakteristik sensori dan aktivitas antioksidan jus labu siam melalui fermentasi dengan menggunakan kultur SCOBY. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang terdiri atas 2 tahap, yaitu tahap I dan tahap II. Tahap I bertujuan untuk mengamati pengaruh waktu pengukusan labu siam terhadap aktivitas antioksidan dan untuk menentukan waktu pengukusan yang menghasilkan aktivitas antioksidan yang terbaik. Empat tingkat kematangan labu melalui pengukusan digunakan sebagai variabel pada penelitian tahap 1. Penelitian tahap II bertujuan untuk mengetahui pengaruh konsentrasi gula dan waktu fermentasi terhadap karakteristik kimia dan karakteristik sensori minuman fermentasi labu siam terbaik. Tiga tingkat konsentrasi gula dan empat tingkat waktu fermentasi digunakan sebagai variabel pada penelitian tahap 2. Hasil penelitian tahap I menunjukkan bahwa waktu pengukusan 7,5 menit memiliki nilai aktivitas antioksidan tertinggi yaitu sebesar 42,1 ± 2,03 mgAAE/L, total fenolik sebesar 50,19 ± 0,73 mgGAE/L, dan total flavonoid sebesar 6,96 ± 0,36 mgQE/L. Hasil penelitian tahap II menunjukkan bahwa peningkatan konsentrasi gula, meningkatkan pH dan total padatan terlarut, namun menurunkan total asam tertitrasi, total fenolik, total flavonoid, dan aktivitas antioksidan. Semakin lama waktu fermentasi, nilai pH dan total padatan terlarut semakin rendah, namun total asam tertitrasi, total fenolik, total flavonoid, dan aktivitas antioksidan semakin meningkat. Minuman fermentasi labu siam dengan konsentrasi gula 35% dan waktu fermentasi 6 hari merupakan produk hasil perlakuan terbaik minuman yang paling disukai dengan nilai penerimaan hedonik keseluruhan yang termasuk dalam kategori suka dan nilai aktivitas antioksidan sebesar 287,805 ± 13,74 mgAAE/L, total fenolik sebesar 185,96 ± 2,81 mgGAE/L, dan total flavonoid sebesar 10,36 ± 1,22 mgQE/L. / Chayote (Sechium edule) is well-known to be rich in antioxidant. However, utilization in this food product is still limited because of unpleasant flavour of the chayote. Therefore, it needs to be more incorporated in product development. Fermentation is one of the way to increase functional value and sensory characteristics of food commodities. The objective of this experiment is to increase antioxidant activity and characteristic sensory of chayote juice with fermentation through utilisation of SCOBY culture. This experiment use experimental method which involves 2 stages. which is stage 1 and 2. Stage 1 is to observe the effect of chayote steaming time on antioxidant activity and to determine the steaming time that produces the best antioxidant activity. Four levels of maturity through steaming were used as variables in the first stage. Stage 2 is to observe the effect of sugar concentration and fermentation time on the chemical characteristics, sensory characteristics, and antioxidant activity that produces the best chayote fermented drink. Three levels of sugar concentration and four levels of fermentation time were used as variables in the second stage. The results shows on first stage is steaming in 7.5 minutes produce the best outcomes with 42,1 ± 2,03 mgAAE/L, 50,19 ± 0,73 mgGAE/L, and 6,96 ± 0,36 mgQE/L of antioxidant activity, total phenolic and total flavonoid, respectively. The results of second stage showed that increasing sugar concentration added, increases the pH and total dissolved solids, while decreases the total titrable acidity, phenolic content, flavonoid content, and antioxidant activity. The longer the fermentation time, the lower the pH and total dissolved solids, while increasing the total titratable acidity, phenolic content, flavonoid content, and antioxidant activity. Chayote fermented drink with 35% sugar concentration and 6 days fermentation time is the best product with total hedonic value that belong to like category. Moreover, it also has 287,805 ± 13,74 mgAAE/L, 185,96 ± 2,81 mgGAE/L, and 10,36 ± 1,22 mgQE/ of antioxidant activity, total phenolic, and total flavonoid, respectively.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Athalia, AngelNIM01034190080angelathalia11@yahoo.co.id
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, Julia RatnaNIDN0305076905julia.wijaya@uph.edu
Uncontrolled Keywords: aktivitas antioksidan ; fermentasi ; labu siam (Sechium edule) ; SCOBY
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: Angel Athalia
Date Deposited: 30 Jan 2023 04:41
Last Modified: 30 Jan 2023 04:41
URI: http://repository.uph.edu/id/eprint/53352

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