PENGARUH PENAMBAHAN AIR SEDUHAN BUNGA TELANG DAN GULA TERHADAP SIFAT KIMIA DAN ANTIOKSIDAN KOMBUCHA

Adrianto, Andrew (2022) PENGARUH PENAMBAHAN AIR SEDUHAN BUNGA TELANG DAN GULA TERHADAP SIFAT KIMIA DAN ANTIOKSIDAN KOMBUCHA. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (20kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (133kB) | Preview
	Text (Table of Contents) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (318kB)
	Text (Chapter 1) Chapter 1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (26kB)
	Text (Chapter 2) Chapter 2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (214kB)
	Text (Chapter 3) Chapter 3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (237kB)
	Text (Chapter 4) Chapter 4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (212kB)
	Text (Chapter 5) Chapter 5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (103kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (183kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Bunga telang merupakan tanaman yang umum ditemukan di Indonesia yang diharapkan dapat meningkatkan nilai fungsional antioksidan dengan dijadikan kombucha. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan, flavonoid, fenolik, pH, dan total asam tertitrasi yang optimal pada kombucha bunga telang dengan penambahan air seduhan bunga telang dan gula. Dari berbagai variasi penambahan air seduhan bunga telang dan gula, kombucha bunga telang dengan perlakuan konsentrasi seduhan bunga telang 0,5% dan konsentrasi gula 30% merupakan perlakuan terbaik dengan nilai pH 2,71, nilai total asam tertitrasi 0,35%, aktivitas antioksidan IC50 123,77 ppm, dan total fenolik dan konsentrasi flavonoid sebesar 24,93 mg QE/L dan 135,64 mgGAE/L. Dalam penelitian ini ditemukan adanya perubahan sifat kimia dan kandungan antioksidan dari kombucha dengan ada nya penambahan air seduhan bunga telang dan gula. / Peaflower is a flowering plant found to Indonesia can be increased its antioxidant functional value by making it into kombucha. The research is focused on the antioxidant activity, phenolic content, flavonoid content, pH, and total titrable acids. By adding variations of peaflower tea and sugar concentration can be found that kombucha with 0,5% tea concentration and 30% sugar concentration gives the best treatment with pH 2,71, IC50 123,77 ppm total titrable acidity score 0,35%, and flavonoid and phenolic value as much as 24,93 mg QE/L and 135,64 mg GAE/L. This research also found there is an affect on the chemical properties and antioxidant of kombucha through the addition of peaflower tea and sugar concentrations.

Actions (login required)

View Item