PENGARUH KONSENTRASI DAUN SIRSAK (Annona muricata L.) DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK KIMIA, MIKROBIOLOGIS DAN SENSORIS KOMBUCHA

PUTRI, RAHMA DANIA and Widowati, Tri Wardani (2025) PENGARUH KONSENTRASI DAUN SIRSAK (Annona muricata L.) DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK KIMIA, MIKROBIOLOGIS DAN SENSORIS KOMBUCHA. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims, to determine the effect of soursop leaf concentration and fermentation time on the chemical, microbiological, and sensory characteristics of soursop leaf kombucha. The research was conducted at the Laboratory of Chemistry, Microbiological, Sensory and Processing of Agricultural Product Processing, Agricultural Product Technology Program, Sriwijaya University, Palembang. The study was conducted from January 16, 2024, to July 31, 2025. The study used a Complete Randomized Design (CRD) Factorial consisting of two treatment factors and repeated three times. The first factor was the concentration of soursop leaves at 2.27% w/v (2.5 g/110 mL), 4.55% w/v (5 g/110 mL), and 6.82% w/v (7.5 g/110 mL), and the second factor was fermentation time (0 days, 4 days, 8 days, and 12 days). The parameters observed were chemical characteristics (total phenols, reducing sugar content, total acidity, alcohol content, pH value), microbiological characteristics (total microorganisms), and sensory characteristics (color, aroma, taste). The results of this research showed that the treatment of soursop leaf concentration had a significant effect on chemical characteristics (total phenols, pH value) and microbiological characteristics (total microorganisms), while the fermentation time treatment had a significant effect on chemical characteristics (total phenols, alcohol content, reducing sugar, total acidity, pH value) and microbiological characteristics (total microorganisms). The soursop leaf concentration treatment of 6.82% and fermentation time of 12 days was the selected treatment with total phenol content of 11.23%, alcohol content of 0.357% v/v, reducing sugar of 2.66%, total acidity of 0.60%, pH value of 4.46%, and total microorganisms of 4.87 LOG CFU/mL. Based on sensory testing, the treatment had no significant effect on color (3.47), aroma (3.40), and taste (3.33) indicating a good level of acceptability. Keywords: Soursop leaves, kombucha, total phenols, fermentation time.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Daun sirsak, kombucha, total fenol, waktu fermentasi.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Rahma Dania Putri
Date Deposited:	30 Jul 2025 02:51
Last Modified:	30 Jul 2025 02:51
URI:	http://repository.unsri.ac.id/id/eprint/181422

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