PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI SCOBY DAN MADU

SIREGAR, VIDYA SALWA FAKHIRA and Sugito, Sugito (2023) PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI SCOBY DAN MADU. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of adding the amount of SCOBY and honey on the chemical and physical characteristics of secang tea kombucha. This study used a Factorial Completely Randomized Design (CRD) with 3 treatment levels with 3 repetitions. Treatment factors included the addition of SCOBY and honey with a concentration (w/v) of 100 mL of secang tea, namely SCOBY 10% (10 g), 15% (15 g) and 20% (20 g) and honey 10% (10 g) , 15% (15 g) and 20% (20 g). Parameters observed included physical characteristics (color) and chemical characteristics (antioxidant capacity, total acid, pH and total dissolved solids). The best treatment parameters include chemical characteristics (total acid and pH) supported by other parameters (color, antioxidant capacity and total dissolved solids). The results showed that the addition of various concentrations of SCOBY and honey had a significant effect on brightness, yellowness, antioxidant capacity, total acid, pH and total dissolved solids. Secang tea kombucha with the addition of 15% SCOBY concentration and 10% honey concentration was the best treatment based on chemical characteristics with lightness (L*) 31.53; redness (a*) 9.46; yellowness (b*) 3.09; antioxidant capacity 34.45 ppm; total acid 2.36; pH 2.12 and total dissolved solids 10.27Brix. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jumlah SCOBY dan madu terhadap karakteristik kimia dan fisik kombucha teh secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 3 taraf perlakuan dengan 3 kali pengulangan. Faktor perlakuan meliputi penambahan SCOBY dan madu dengan konsentrasi (b/v) dari 100 mL teh secang, yaitu SCOBY 10% (10 g), 15% (15 g) dan 20% (20 g) dan madu 10% (10 g), 15% (15 g) dan 20% (20 g). Parameter yang diamati meliputi karakteristik fisik (warna) dan karakteristik kimia (kapasitas antioksidan, total asam, pH dan total padatan terlarut). Parameter perlakuan terbaik meliputi karakteristik kimia (total asam dan pH) didukung oleh parameter lain (warna, kapasitas antioksidan dan total padatan terlarut). Hasil penelitian menunjukkan bahwa penambahan berbagai konsentrasi SCOBY dan madu berpengaruh nyata terhadap kecerahan, kekuningan, kapasitas antioksidan, total asam, pH dan total padatan terlarut. Kombucha teh secang dengan penambahan konsentrasi SCOBY 15% dan konsentrasi madu 10% merupakan perlakuan terbaik berdasarkan karakteristik kimia dengan lightness (L*) 31,53; redness (a*) 9,46; yellowness (b*) 3,09; kapasitas antioksidan 34,45 ppm; total asam 2,36; pH 2,12 dan total padatan terlarut 10,27Brix.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kombucha, SCOBY, Madu, Secang, Honey, Konsentrasi Madu, Konsentrasi SCOBY, Honey Concentration, SCOBY Concentration, Sappan Tea, Secang Tea
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Vidya Salwa Fakhira Siregar
Date Deposited:	04 Sep 2023 08:44
Last Modified:	04 Sep 2023 08:44
URI:	http://repository.unsri.ac.id/id/eprint/128165

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