Refika Safitri Rizkia Taufik, - (2024) PRODUKSI KOMBUCHA CASCARA SIAP MINUM TERFORTIFIKASI AIR KELAPA (Cocos nucifera L.) DAN BUAH NAGA MERAH (Hylocereus polyrhizus). S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Cascara merupakan limbah kulit buah kopi yang memiliki kandungan kafein, asam klorogenat, dan senyawa fenolik, tetapi belum dimanfaatkan secara opitimal. Cascara dapat diolah menjadi produk kombucha cascara siap minum, yang bermanfaat bagi tubuh. Penelitian ini bertujuan menentukan pengaruh penambahan air kelapa (Cocos nucifera L.) dan buah naga merah (Hylocereus polyrhizus) terhadap kadar alkohol, total fenolik, kafein, mineral, aktivitas antioksidan, dan sensori hedonik kombucha cascara siap minum. Metode penelitian ini dilakukan dalam 3 tahap meliputi optimasi waktu fermentasi dan konsentrasi starter SCOBY berdasarkan nilai pH; optimasi rasio fortifikan; dan analisis produk meliputi kadar alkohol metode dikromat, total fenolik metode Folin-Ciocalteu, kafein metode spektrofotometri UV-VIS, mineral metode spektrofotometri AAS, aktivitas antioksidan metode DPPH, dan sensori hedonik. Hasil penelitian menunjukkan waktu terbaik adalah 12 hari, nilai pH 3,42 pada konsentrasi starter SCOBY 10%. Rasio kombucha cascara : fortifikan adalah 1:1 diperoleh kadar alkohol 0,23-0,43%. Kadar tertinggi untuk total fenolik, kafein, dan mineral secara berturut-turut sebesar 656,32 mg/kg; 35,53 ppm; dan 732,83 mg/100g. Aktivitas antioksidan tertinggi diperoleh dari produk kombucha cascara terfortifikasi buah naga merah dengan hasil sebesar 89,69%. Atribut warna dan aroma tertinggi diperoleh dari produk kombucha cascara terfortifikasi campuran air kelapa dan buah naga merah, sedangkan pada atribut rasa nilai tertinggi diperoleh dari produk kombucha cascara terfortifikasi buah naga merah. Cascara is coffee pulp which contains caffeine, chlorogenic acid and phenolic compounds, but has not been utilized optimally. Cascara can be processed into ready-to-drink kombucha cascara products, which are beneficial for the body. This research aims to determine the effect of adding coconut water (Cocos nucifera L.) and red dragon fruit (Hylocereus polyrhizus) on the alcohol content, total phenolics, caffeine, minerals, antioxidant activity and sensory hedonic content of ready-to-drink kombucha cascara. This research method was carried out in 3 stages including optimizing fermentation time and SCOBY starter concentration based on pH value; fortification ratio optimization; and product analysis includes alcohol content by dichromate method, total phenolics by Folin-Ciocalteu method, caffeine by UV-VIS spectrophotometry method, minerals by AAS spectrophotometry method, antioxidant activity by DPPH method, and hedonic sensory. The research results showed that the best time was 12 days, pH value 3.42 at 10% SCOBY starter concentration. The ratio of kombucha cascara : fortificant is 1:1 resulting in an alcohol content of 0.23-0.43%. The highest levels for total phenolics, caffeine and minerals were 656.32 mg/kg respectively; 35.53 ppm; and 732.83 mg/100g. The highest antioxidant activity was obtained from the red dragon fruit fortified kombucha cascara product with a yield of 89.69%. The highest color and aroma attributes were obtained from the kombucha cascara product fortified with a mixture of coconut water and red dragon fruit, while for the taste attribute the highest value was obtained from the kombucha cascara product fortified with red dragon fruit.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?user=L--VEDAAAAAJ&hl=en ID SINTA Dosen Pembimbing Dra. Zackiyah, M.Si: 6683065 Prof. Dr. Florentina Maria Titin Supriyanti, M.S.: 6682493 |
| Uncontrolled Keywords: | air kelapa (Cocos nucifera L.), analisis kimia, buah naga merah (Hylocereus polyrhizus), kombucha cascara, sensori hedonik. chemical analysis, coconut water (Cocos nucifera L.), dragon fruit (Hylocereus polyrhizus), kombucha cascara, sensory hedonic. |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan) |
| Depositing User: | Refika Safitri Rizkia Taufik |
| Date Deposited: | 07 Sep 2024 12:19 |
| Last Modified: | 07 Sep 2024 12:19 |
| URI: | http://repository.upi.edu/id/eprint/123163 |
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