Pengaruh konsentrasi starter, lama fermentasi, dan konsentrasi gula terhadap karakteristik kimia dan antioksidan sider belimbing (averrhoa carambola l.) = Effect of starter concentration, fermentation time, and sugar concentration toward chemical and antioxidant characteristics of starfruit cider (averrhoa Carambola l.)

Bara, Lukas Tunggak (2018) Pengaruh konsentrasi starter, lama fermentasi, dan konsentrasi gula terhadap karakteristik kimia dan antioksidan sider belimbing (averrhoa carambola l.) = Effect of starter concentration, fermentation time, and sugar concentration toward chemical and antioxidant characteristics of starfruit cider (averrhoa Carambola l.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Starfruit (Averrhoa carambola L.) has functional ability because of its flavonoid, calcium, phosphor, iron, vitamin A, B1, and C content. The aim of this research was to make cider from starfruit. Fermentation process which happened was alcoholic fermentation at anaerobic condition by Saccharomyces cerevisiae yeast. This research used 5 and 10% starter concentration and 5, 8, and 11 days fermentation time. Results showed that starfruit cider with 10% starter and 5 days fermentation time was the chosen treatment because it has radical scavengin activity of 61.03%, total fenolic of 299.75 mg GAE/L, and total flavonoid of 69.34 mg QE/L. 10% starter and 5 days fermentation time treatment was then used for further research with 20, 25, 30, and 35% sugar concentration variation. Further research showed that starfruit cider with 30% sugar concentration was the chosen treatment because it has total fenolic of 376.75 mg GAE/L, total flavonoid of 74.64 mg QE/L, hedonic test at sweetness of 5.43, sourness of 5.27, and overall of 5.46. / Belimbing (Averrhoa carambola L.) memiliki kemampuan fungsional karena mengandung senyawa flavonoid, kalsium, fosfor, zat besi, vitamin A, B1, dan C. Tujuan dari penelitian ini adalah membuat sider dengan bahan dasar belimbing. Proses fermentasi yang terjadi pada sider adalah proses fermentasi alkohol yang terjadi pada kondisi anaerob oleh khamir Sacchaormyces cerevisiae. Pada penelitian ini dilakukan variasi konsentrasi starter (5 dan 10%) dan lama fermentasi (5, 8, dan 11 hari). Hasil penelitian menunjukkan bahwa sider belimbing dengan konsentrasi starter 10% dan lama fermentasi 5 hari merupakan perlakuan terpilih karena memiliki persen penghambatan radikal bebas sebesar 61,03%, total fenolik sebesar 299,75 mg GAE/L, dan total flavonoid sebesar 69,34 mg QE/L. Perlakuan konsentrasi starter 10% dan lama fermentasi 5 hari kemudian digunakan untuk penelitian lebih lanjut dengan variasi konsentrasi gula (20, 25, 30, dan 35%). Penelitian lebih lanjut menunjukkan bahwa sider belimbing dengan konsentrasi gula 30% merupakan perlakuan terpilih karena memiliki total fenolik sebesar 376,75 mg GAE/L, total flavonoid sebesar 74,64 mg QE/L, uji hedonik pada parameter rasa manis sebesar 5,43, rasa asam sebesar 5,27, dan keseluruhan sebesar 5,46.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Bara, Lukas TunggakNIM00000009604TUNGGAK_BARA@YAHOO.CO.ID
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: sider; belimbing; Saccharomyces cerevisiae; starter; fermentasi; gula; antioksidan; fenolik; flavonoid; cider; starfruit; Saccharomyces cerevisiae; starter; fermentation; sugar; antioxidant; fenolic; flavonoid
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 17 not found.
Date Deposited: 01 Jul 2020 07:18
Last Modified: 14 Jul 2020 08:10
URI: http://repository.uph.edu/id/eprint/9018

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