PENGARUH RUMPUT LAUT (SARGASSUM SP.) TERHADAP KARAKTERISTIK KOMBUCHA

APRIYANI, SISKA and Supriadi, Agus (2025) PENGARUH RUMPUT LAUT (SARGASSUM SP.) TERHADAP KARAKTERISTIK KOMBUCHA. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061181924014_cover.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (66kB)
	Text RAMA_54244_05061181924014.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061181924014_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_54244_05061181924014_0010057707_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (569kB)
	Text RAMA_54244_05061181924014_0010057707_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (211kB) | Request a copy
	Text RAMA_54244_05061181924014_0010057707_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (277kB) | Request a copy
	Text RAMA_54244_05061181924014_0010057707_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (83kB) | Request a copy
	Text RAMA_54244_05061181924014_0010057707_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4kB) | Request a copy
	Text RAMA_54244_05061181924014_0010057707_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (134kB) | Request a copy
	Text RAMA_54244_05061181924014_0010057707_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

SISKA APRIYANI, The Effect of Seaweed (Sargassum sp.) on the Characteristics of Kombucha (Supervised by AGUS SUPRIADI). This study aimed to determine the effect of increasing seaweed (Sargassum sp.) concentration, fermentation time, and the interaction between the two on the physicochemical characteristic of kombucha. This research was conducted in the Chemistr-Biochemistry and Fishery Product Processing Technology Laboratory, Department, of Fisheris, Faculty of Agriculyure, Sriwijaya University, Indalaya, South Sumatra. This study used of Factorial Randomized Block Design (RAKF) method with two treatment levels and three replications. The observation levels in study were faktor A (seaweed concentration); control, 3%, 5%, and 7%; and factor B (fermentation time); 0 days, 4 days, 8days, 12 days, and 16 days. The parameters observed were viscosity, color, pH, total acidity, vitamin C, alcohol content, and SCOBY thickness. The results showed that the concentration of Sargassum sp., with treatment A0 and B4 showed a total acid value of 14.07%, a pH value of 3.10, a viscocity value of 12.22cp, a color change of -37.95 indicating reddish, a SCOBY thickness of 6.73mm. The alcohol content of the control kombucha and the kombucha with the addition of Sargassum sp., according to the concentration of 3%, 5% and 7% showed an alcohol content of less than 0.5% so it is still safe for consumption. Key words: seaweed, kombucha drink, fermentation timeSISKA APRIYANI Pengaruh Rumput Laut (Sargassum sp.) terhadap Karakteristik Kombucha ( Pembimbing AGUS SUPRIADI) Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi rumput laut (Sargassum sp.), lama fermentasi dan interaksi dari keduanya terhadap karakteristik kombucha. Penelitian ini dilaksanakan di Laboratorium Kimia-Biokimia dan Pengolahan Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, Sumatera Selatan. 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 rumput laut); Kontrol, 3%, 5%, dan 7% dan faktor B (Lama fermentasi); 0 hari, 4 hari, 8 hari, 12 hari, dan 16 hari. Parameter yang diamati yaitu viskositas, warna, pH, total asam, vitamin C, kadar alkohol, dan ketebalan SCOBY. Hasil penelitian menunjukkan bahwa konsentrasi Sargassum sp. dengan perlakuan A0 dan B4 menujukkan nilai total asam sebesar 14,07%, nilai pH sebesar 3,10, nilai viskositas sebesar 12,22cp, perubahan warna sebesar -37,95 menunjukkan kemerahan, ketebalan SCOBY sebesar 6,73 mm. Kadar alkohol kombucha kontrol dan kombucha penambahan Sargassum sp., sesuai konsentrasi yaitu 3%, 5%, dan 7% menunjukkan kadar alkohol kurang dari 0,5% sehingga masih aman untuk dikonsumsi. Kata kunci : rumput laut, minuman kombucha, waktu fermentasi

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	rumput laut, minuman kombucha, waktu fermentasi
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Siska Apriyani
Date Deposited:	16 Sep 2025 01:51
Last Modified:	16 Sep 2025 01:51
URI:	http://repository.unsri.ac.id/id/eprint/183959

Actions (login required)

View Item