Karakterisasi kimia dan aktivitas antioksidan kombucha berbahan nanas (Ananas comosus (L.) Merr.) dengan penambahan temu hitam (Curcuma aeruginosa Roxb.) berdasarkan variasi waktu fermentasi

Rastika, Winda (2025) Karakterisasi kimia dan aktivitas antioksidan kombucha berbahan nanas (Ananas comosus (L.) Merr.) dengan penambahan temu hitam (Curcuma aeruginosa Roxb.) berdasarkan variasi waktu fermentasi. Sarjana thesis, UIN Sunan Gunung Djati Bandung.

Preview	Text (COVER) 1_cover.pdf Download (153kB) | Preview
Preview	Text (ABSTRAK) 2_abstrak.PDF Download (3MB) | Preview
Preview	Text (LEMBAR PERNYATAAN) SK pernyataan sendiri (1).pdf Download (418kB) | Preview
Preview	Text (DAFTAR ISI) 4_daftarisi.PDF Download (3MB) | Preview
Preview	Text (BAB I) 5_bab1.PDF Download (3MB) | Preview
	Text (BAB II) 6_bab2.PDF Restricted to Registered users only Download (3MB) | Request a copy
	Text (BAB III) 7_bab3.PDF Restricted to Registered users only Download (3MB) | Request a copy
	Text (BAB IV) 8_bab4.PDF Restricted to Registered users only Download (3MB) | Request a copy
	Text (BAB V) 9_bab5.PDF Restricted to Registered users only Download (3MB) | Request a copy
	Text (DAFTAR PUSTAKA) 10_daftarpustaka.PDF Restricted to Registered users only Download (3MB) | Request a copy
	Text (LAMPIRAN) 11_lampiran.PDF Restricted to Repository staff only Download (3MB) | Request a copy

Abstract

INDONESIA: Ketidakseimbangan mikrobiota usus akibat pola hidup tidak sehat dan paparan polusi dapat memicu stres oksidatif serta gangguan pencernaan. Kombucha merupakan minuman fermentasi yang mengandung mikroorganisme probiotik dan senyawa bioaktif yang berpotensi mendukung keseimbangan mikrobiota serta menangkal radikal bebas. Penelitian ini bertujuan untuk menganalisis karakteristik kimia dan aktivitas antioksidan kombucha berbahan dasar nanas (Ananas comosus (L.) Merr.) dengan penambahan temu hitam (Curcuma aeruginosa Roxb.) berdasarkan variasi waktu fermentasi pada hari ke-0, 3, 6, dan 9. Metode penelitian meliputi preparasi sampel, proses fermentasi selama 9 hari, serta analisis fitokimia, parameter kimia (pH, total asam tertitrasi, alkohol, gula reduksi, total fenolik), uji aktivitas antioksidan dengan metode DPPH, dan uji hedonik. Uji fitokimia menunjukkan bahwa sampel terdeteksi mengandung alkaloid dan saponin, sementara tanin hanya muncul pada sampel K0 dengan intensitas lemah. Fermentasi menyebabkan penurunan pH dan gula reduksi, serta peningkatan total asam, alkohol, dan total fenol hingga K2. Aktivitas antioksidan meningkat dengan IC₅₀ terbaik sebesar 66.386 µg/mL pada K2, dan tergolong antioksidan kuat. Berdasarkan hasil uji hedonik nilai tertinggi diberikan panelis pada parameter rasa sebesar 3.80 ± 1.04, diikuti aroma sebesar 3.76 ± 0.66, dan warna sebesar 3.48 ± 0.96. Sampel yang paling disukai adalah K0, diikuti oleh K1, sedangkan sampel dengan tingkat kesukaan terendah adalah K2. ENGLISH: Imbalance of gut microbiota due to unhealthy lifestyles and pollution exposure can trigger oxidative stress and digestive disorders. Kombucha is a fermented beverage containing probiotic microorganisms and bioactive compounds that have the potential to support microbiota balance and counteract free radicals. This study aims to analyze the chemical characteristics and antioxidant activity of kombucha made from pineapple (Ananas comosus (L.) Merr.) with the addition of black turmeric (Curcuma aeruginosa Roxb.) based on fermentation duration at day 0, 3, 6, and 9. The research methods included sample preparation, a 9-day fermentation process, as well as phytochemical screening, chemical parameter analysis (pH, total titratable acidity, alcohol, reducing sugar, total phenol), antioxidant activity test using the DPPH method, and hedonic test. Phytochemical screening showed that the samples contained alkaloids and saponins, while tannins only appeared in the K0 sample with weak intensity. Fermentation led to a decrease in pH and reducing sugar, along with an increase in total acidity, alcohol, and total phenols up to K2. Antioxidant activity increased with the best IC₅₀ value of 66.386 µg/mL at K2, which is classified as a strong antioxidant. Based on the hedonic test, the highest score given by panelists was for taste at 3.80 ± 1.04, followed by aroma at 3.76 ± 0.66, and color at 3.48 ± 0.96. The most preferred sample was K0, followed by K1, while the least preferred sample was K2. Keywords: antioxidant; fermentation; kombucha; pineapple; black turmeric.

Actions (login required)

View Item