PENGARUH PENAMBAHAN PROBIOTIK KEFIR AIR TERHADAP SIFAT FISIKOKIMIA, AKTIVITAS ANTIOKSIDAN DAN MIKROBIOLOGI PADA JUS BUAH DAN SAYUR

Fidya Ahdiati Utami, - (2021) PENGARUH PENAMBAHAN PROBIOTIK KEFIR AIR TERHADAP SIFAT FISIKOKIMIA, AKTIVITAS ANTIOKSIDAN DAN MIKROBIOLOGI PADA JUS BUAH DAN SAYUR. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan probiotik kefir
air terhadap sifat fisikokimia, aktivitas antioksidan dan perkembangan jumlah mikroba
selama fermentasi jus buah dan sayur, serta menentukan kelayakan produk kefir air
sebagai minuman probiotik. Metode yang digunakan adalah studi literature model
narrative review menggunakan kata kunci kefir, water kefir, kefir-like beverages dan
fermentation pada mesin pencarian Science Direct, Researchgate dan Google schoolar.
Didapatkan 5 jurnal international kemudian diseleksi, diperoleh 2 jurnal sebagai rujukan
utama. Analisis dilakukan pada jus buah dan sayur sebelum dan setelah fermentasi,
meliputi analisis sifat fisikokimia, aktivitas antioksidan dan penentuan jumlah mikroba
yang tumbuh pada berbagai media serta analisis standar kelayakan. Hasil Analisis
menunjukan bahwa penambahan probiotik kefir air berpengaruh terhadap sifat
fisikokimia meliputi nilai pH, total asam tertitrasi dan total padatan terlarut serta
dihasilkan etanol, karbondioksida, asam laktat dan asam asetat. Hasil analisis terhadap
aktivitas antioksidan meliputi perubahan kandungan total fenolik, aktivitas antioksidan
dan total antosianin. Hasil analisis perkembangan jumlah mikroba menunjukkan terjadi
peningkatan jumlah probiotik kefir air pada sembilan jus buah dan tiga jus sayur
menggunakan media de Man-Rogosa-Sharpe agar (MRS), medium 17 agar (M17),
Dichloran Rose-Bengal Chloramphenicol agar (DRBC) dan Plate Count Agar (PCA).
Hasil analisis produk kefir air yang memenuhi seluruh standar kelayakan sebagai
minuman probiotik adalah kefir jus kiwi, kwinsi, strawberry dan tomat.

This research aimed to know the effect of the addition probiotics of water kefir
towards physicochemical properties, antioxidant activity, and the microbial growth
during the fermentation process of fruit and vegetable juice, as well as to determine
water kefir product that is in compliance with the eligibility standard for probiotic
beverage. The method used was literature study with narrative review model, using the
keywords of kefir, water kefir, kefir-like beverages, and fermentation on the search
engine of Science Direct, ResearchGate, and Google Scholar. 5 international journals
were found and 2 journals were selected as the main references. The analysis was
performed on fruit and vegetable juice before and after fermentation, including
psychochemical properties analysis, antioxidant activity, and the microbial evaluation
on several media, as well as the analysis on the eligibility standard. The analysis result
showed that the addition of water kefir had an effect towards the psychochemical
properties, including the pH, total titratable acidity, solid soluble content; and it
produced ethanol, carbon dioxide, lactic acid, and acetic acid. The analysis result
towards the antioxidant activity included changes in total phenolic content, antioxidant
activity, and total anthocyanins. The analysis on microbial growth showed an increase
in the number of water kefir probiotics on nine fruit juices and three vegetable juices
on medium de Man-Rogosa-Sharpe Agar (MRS), medium 17 Agar (M17), Dichloran
Rose-Bengal Chloramphenicol Agar (DRBC), and Plate Count Agar (PCA). The
analysis on water kefir product which complied with the eligibility standard for
probiotic beverages are kiwifruit, quince, strawberry, and tomato juice kefirs.

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Item Type:	Thesis (S1)
Uncontrolled Keywords:	Fruit, Fermentation, Kefir, Probiotics, Vegetables
Subjects:	L Education > L Education (General) L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan)
Depositing User:	Fidya Ahdiati Utami
Date Deposited:	09 Sep 2021 07:02
Last Modified:	09 Sep 2021 07:02
URI:	http://repository.upi.edu/id/eprint/66242

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