Halim, Marianto (2022) Pemanfaatan teh daun salam dalam pembuatan kombucha. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Kombucha merupakan salah satu jenis minuman hasil fermentasi teh dan gula
dengan bantuan starter kombucha. Starter kombucha merupakan hasil dari
simbiosis bakteri (Acetobacter xylinum) dan khamir (Saccharomyces cerevisiae).
Selain itu, pembuatan kombucha menggunakan SCOBY (Symbiotic Culture
Bacteria and Yeast). Daun salam atau Syzygium polyanthum merupakan salah satu
jenis tanaman tropis yang sering ditemukan di Indonesia. Daun salam berfungsi
sebagai antioksidan, antivirus, antimikroba, antiinflamasi, dan antitumor terhadap
sistem ketahanan tubuh. Pada penelitian ini, daun salam diolah dengan tiga
metode pengolahan, yaitu teh segar (tidak diolah), teh hitam, dan teh hijau dan
terpilih jenis pengolahan terbaik untuk pembuatan kombucha. Tujuan dari
penelitian ini menentukan jenis pengolahan teh daun salam terbaik untuk diolah
menjadi kombucha dan untuk menentukan konsentrasi teh daun salam dan lama
fermentasi terbaik dalam pembuatan kombucha. Penelitian tahap I menggunakan
1 faktor yaitu pengolahan jenis teh dan penelitian tahap II menggunakan 2 faktor
yaitu konsentrasi daun teh (30%, 40%, dan 50%) dan lama fermentasi (7, 10, dan
13 hari). Berdasarkan penelitian tahap I, metode pengolahan teh hijau merupakan
metode pengolahan terbaik dengan teh hijau daun salam yang dihasilkan memiliki
total fenolik 240,29 ± 9,48 mg GAE/L, total flavonoid 41,61 ± 0,97 mg QE/L,
total tanin terkondensasi 371,03 ± 5,60 mg CE/L, dan aktivitas antioksidan
dengan IC50 = 9605,58 ± 279,12 ppm. Pada penelitian tahap II konsentrasi teh daun
salam sebesar 50% dengan lama fermentasi 10 hari menjadi formulasi terpilih
karena memiliki aktivitas antioksidan yang tinggi dengan IC50 = 6920,1 ± 360,04
ppm, total fenolik 340,21± 0,45 mg GAE/L, total flavonoid 122,21± 1,53 mg
QE/L, nilai pH 2,9± 0.0, dan memiliki karakteristik organoleptik terbaik/Kombucha is a type of beverage made from fermented tea and sugar with the help
of a kombucha starter. Kombucha starter is a symbiosis of bacteria (Acetobacter
xylinum) and yeast (Saccharomyces cerevisiae). In addition, the manufacture of
kombucha uses SCOBY (Symbiotic Culture Bacteria and Yeast). Bay leaf or
Syzygium polyanthum is one type of tropical plant that is often found in
Indonesia. Bay leaf functions as an antioxidant, antiviral, antimicrobial, antiinflammatory, and antitumor to the body’s immune system. In this study, bay
leaves were processed by three processing methods, namely fresh tea
(unprocessed), black tea, and green tea and the best type of processing was
selected for making kombucha. The purposes of this study were to determine the
best type of bay leaf tea processing to be processed into kombucha and to
determine the best concentration of bay leaf tea and fermentation time in making
kombucha. Research stage I used 1 factor, namely type of tea processing and
research stage II used used 2 factors, namely bay leaf tea concentration (30%,
40%, and 50%) and fermentation time (7, 10, and 13 days). Results from research
stage I showed that green tea processing was the best, with bay leaf green tea had
total phenolic content of 240.29 ± 9.48 mg GAE/L, total flavonoids 41.61 ± 0.97
mg QE/L, condensed tannin 371.03 ± 5.60 mg CE/L, and antioxidant activity with
IC50 = 9605.58 ± 279.12 ppm. In the second stage of the study, 50% kombucha
with a fermentation time of 10 days was chosen because it has high antioxidant
activity with IC50 = 6920.10 ± 360.04 ppm, total phenolic 340.21 ± 0.45 mg
GAE/L, total flavonoids 122.21± 1.53 mg QE/L, pH value 2.9 ± 0.00, with the
best organoleptic characteristics
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Halim, Marianto 01034180087 Mariantolin24@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Contributor Halim, Yuniwaty 03030368501 UNSPECIFIED |
Uncontrolled Keywords: | antioksidan; daun Salam; kombucha; total fenolik; SCOBY |
Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology 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: | Marianto Halim |
Date Deposited: | 22 Jul 2022 04:26 |
Last Modified: | 22 Jul 2022 04:26 |
URI: | http://repository.uph.edu/id/eprint/48915 |