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.
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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.
| 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 > Jurusan Pendidikan Kimia > 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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