NURUL HERYATI, - (2025) FERMENTASI KOMBUCHA TEH CASCARA DENGAN PENAMBAHAN BUAH JAMBU BIJI (Psidium guajava L.): ANALISIS ANTIOKSIDAN DAN DINAMIKA MIKROBA. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Kombucha merupakan minuman fermentasi yang dikenal memiliki aktivitas antioksidan tinggi, namun kualitasnya sangat dipengaruhi oleh bahan dasar dan proses fermentasi. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan buah jambu biji (Psidium guajava L.) terhadap aktivitas antioksidan dan dinamika mikroba dalam kombucha berbahan dasar teh cascara. Penelitian dilakukan secara eksperimental dengan empat variasi formulasi (0%, 5%, 10%, dan 15% sari jambu biji), yang difermentasi selama 10 hari. Parameter yang diamati meliputi perubahan pH, populasi mikroba (khamir, BAA, BAL), aktivitas antioksidan menggunakan metode DPPH, serta uji sensori. Hasil menunjukkan bahwa penambahan 15% jambu biji (F4) menghasilkan aktivitas antioksidan tertinggi (IC₅₀: 37,31 µg/mL), populasi bakteri fermentatif tertinggi, serta diterima dengan baik secara organoleptik. Kombinasi cascara dan jambu biji mampu meningkatkan potensi fungsional kombucha secara signifikan dan optimal pada konsentrasi buah 15%. ----- Kombucha is a fermented beverage known for its high antioxidant activity, but its quality is strongly influenced by the base ingredients and fermentation process. This study aimed to evaluate the effects of guava (Psidium guajava L.) fruit addition on the antioxidant activity and microbial dynamics of kombucha made from cascara tea. The research was conducted experimentally using four formulations (0%, 5%, 10%, and 15% guava juice), fermented over a period of 10 days. Observed parameters included pH changes, microbial populations (yeast, acetic acid bacteria, lactic acid bacteria), antioxidant activity using the DPPH method, and sensory evaluation. The results showed that the addition of 15% guava (F4) produced the highest antioxidant activity (IC₅₀: 37.31 µg/mL), the highest population of fermentative bacteria, and was well-accepted organoleptically Combination of cascara and guava significantly enhances the functional potential of kombucha, with optimal results achieved at 15% fruit concentration.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Kombucha, Cascara, Jambu Biji, Fermentasi, Antioksidan, Mikroba. ----- Kombucha, Cascara, Guava, Fermentation, Antioxidants, Microbes. |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 29 Aug 2025 02:41 |
| Last Modified: | 29 Aug 2025 02:41 |
| URI: | http://repository.stfi.ac.id/id/eprint/2713 |
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