ANALISIS FISIKOKIMIA DAN SENSORI MINUMAN FUNGSIONAL SARI BUAH PEDADA (SONNERATIA CASEOLARIS) BERBASIS KOMBUCHA

ALBERT, YOSA and Supriadi, Agus (2023) ANALISIS FISIKOKIMIA DAN SENSORI MINUMAN FUNGSIONAL SARI BUAH PEDADA (SONNERATIA CASEOLARIS) BERBASIS KOMBUCHA. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk menganalisis fisikokimia dan sensori minuman fungsional sari buah pedada (Sonneratia caseolaris) berbasis kombucha, Penelitian ini menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 taraf perlakuan dan 3 kali ulangan. Adapun taraf pengamatan pada penelitian ini ialah Faktor A (Konsentrasi sari buah pedada); Tanpa penambahan sari buah pedada, 100 mL, 200 mL, 300 mL dan Faktor B (Lama fermentasi); 0 hari, 10 hari, 12 hari, 14 hari. Hasil penelitian menunjukkan bahwa kombucha sari buah pedada dengan perlakuan A3 dan B3 menujukkan aktivitas antioksidan sebesar 52,91%, nilai pH sebesar 3,09, ketebalan scoby sebesar 6,9 mm, perubahan warna sebesar 12,51 menunjukkan kekuningan. Kadar alkohol minuman kombucha menunjukkan kadar alkohol dibawah 0,5% sesuai dengan standar LPPOM MUI Nomor 10 tahun 2018 sehingga minuman kombucha aman untuk dikonsumsi. Hasil analisis sensoris menunjukan bahwa kenampakan, rasa dan aroma berpengaruh nyata terhadap kombucha.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kombucha, buah pedada, lama fermentasi, antioksidan
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH213-216.55 By oceans and seas S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Yosa Albert
Date Deposited:	23 Aug 2023 07:44
Last Modified:	23 Aug 2023 07:44
URI:	http://repository.unsri.ac.id/id/eprint/127742

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