Pemanfaatan teh daun salam dalam pembuatan kombucha

Halim, Marianto (2022) Pemanfaatan teh daun salam dalam pembuatan kombucha. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (19kB) | Preview
Preview	Text (Abstrak) ABSTRAK.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (342kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (175kB) | Preview
Preview	Text (Chapter 1) Chapter 1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (144kB) | Preview
	Text (Chapter 2) Chapter 2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (285kB)
	Text (Chapter 3) Chapter 3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (312kB)
	Text (Chapter 4) Chapter 4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (300kB)
	Text (Chapter 5) Chapter 5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (138kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (269kB) | Preview
	Text (Appendices) APPENDICES.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (2MB)

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

Actions (login required)

View Item