PRODUKSI MINUMAN FUNGSIONAL BERBASIS KOMBUCHA BUNGA ROSELLA (Hibiscus sabdariffa. L) MENGGUNAKAN VARIASI WAKTU FERMENTASI DAN JENIS PEMANIS BERBEDA

    Siti Zenab Assaniyah, - and Florentina Maria Titin Supriyanti, - and Siti Aisyah, - (2025) PRODUKSI MINUMAN FUNGSIONAL BERBASIS KOMBUCHA BUNGA ROSELLA (Hibiscus sabdariffa. L) MENGGUNAKAN VARIASI WAKTU FERMENTASI DAN JENIS PEMANIS BERBEDA. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    ABSTRAK Bunga rosella (Hibiscus sabdariffa. L) merupakan tanaman herbal yang dapat dimanfaatkan sebagai bahan baku minuman fungsional dan bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan variasi waktu fermentasi dan jenis pemanis terhadap minuman kombucha bunga rosella. Penelitian meliputi produksi 3 varian kombucha menggunakan pemanis gula pasir, gula kelapa, dan madu dengan waktu fermentasi 0, 4, 8, dan 12 hari. Metode analisis meliputi pengukuran derajat keasaman (pH) dengan pH meter, total asam organik (metode titrasi asam-basa), analisis aktivitas antioksidan (metode DPPH), uji hedonik (warna, aroma, rasa, dan kesan keseluruhan), kadar alkohol (metode titrasi iodometri tidak langsung), serta analisis total mikroba. Hasil penelitian menunjukkan bahwa nilai pH seluruh sampel berada pada rentang 2,47  0,005 s.d 2,87  0,010. Total asam organik didapat sebesar 0,375  0,015% s.d 0,677  0,015% (b/v), dan analisis aktivitas antioksidan tertinggi diperoleh pada kombucha bunga rosella gula kelapa hari ke-8 dengan %inhibisi sebesar 84,394  0,750%. Kombucha bunga rosella terbaik adalah produk waktu fermentasi hari ke-8 dengan jenis pemanis gula kelapa. Hasil analisis hedonik dari 30 panelis didapat bahwa kombucha bunga rosella gula pasir fermentasi hari ke-4 merupakan sampel paling disukai pada atribut warna dan rasa, sedangkan kombucha bunga rosella gula madu paling disukai pada atribut aroma, dan kesan keseluruhan. Hasil analisis kombucha rosella fermentasi hari ke-4 memiliki kadar alkohol sebesar 0,182  0,017s.d 0,449  0,011 (v/v); total khamir sebesar 3,78  0,156 s.d 4,40  0,052 log CFU/ml, dan total bakteri sebesar 4,60  0,391 s.d 5,04  0,052 log CFU/ml. Kata kunci: antioksidan, bunga rosella, jenis pemanis, kombucha, waktu fermentasi   ABSTRACT Roselle flower (Hibiscus sabdariffa L.) is a medicinal plant that can be utilized as a raw material for functional beverages beneficial to health. This study aimed to determine the effects of varying fermentation times and types of sweeteners on roselle flower kombucha. The research involved producing 3 kombucha variants using granulated sugar, coconut sugar, and honey, fermented for 0, 4, 8, and 12 days. Analytical methods included measuring pH with a pH meter, total organic acid content (acid-base titration), antioxidant activity (DPPH method), hedonic testing (color, aroma, taste, and overall impression), alcohol content (indirect iodometric titration), and total microbial count analysis. The results showed that the pH values of all samples ranged from 2.47 ± 0.005 to 2.87 ± 0.010. Total organic acid content ranged from 0.375 ± 0.015% to 0.677 ± 0.015% (b/v), and the highest antioxidant activity was found in the roselle kombucha with coconut sugar on day 8, with an inhibition percentage of 84.394 ± 0.750%. The best roselle kombucha was obtained on day 8 of fermentation using coconut sugar as the sweetener. Hedonic analysis from 30 panelists showed that roselle kombucha with granulated sugar fermented for 4 days was the most preferred sample in terms of color and taste, while honey-sweetened kombucha was most favored in terms of aroma and overall impression. The analysis of day 4 fermented roselle kombucha showed an alcohol content ranging from 0.182 ± 0.017 to 0.449 ± 0.011 (v/v); yeast count from 3.78 ± 0.156 to 4.40 ± 0.052 log CFU/ml; and total bacterial count from 4.60 ± 0.391 to 5.04 ± 0.052 log CFU/ml. Keywords: antioxidant, roselle flower, type of sweetener, kombucha, fermentation time

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    Official URL: https://repository.upi.edu
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?hl=id&user=WlyvrkkAAAAJ ID SINTA Dosen Pembimbing: Florentina Maria Titin Supriyanti: 6682493 Siti Aisyah: 5984449
    Uncontrolled Keywords: antioksidan, bunga rosella, jenis pemanis, kombucha, waktu fermentasi antioxidant, roselle flower, type of sweetener, kombucha, fermentation time
    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: Siti Zenab Assaniyah
    Date Deposited: 11 Sep 2025 08:14
    Last Modified: 11 Sep 2025 08:14
    URI: http://repository.upi.edu/id/eprint/138389

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