Trijaya, Alma (2024) Pengaruh Lama Fermentasi terhadap Karakteristik Fisikokimia dan Organoleptik Kombucha Cascara Kopi Liberika (Coffea liberica). S1 thesis, Universitas Jambi.
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Pengaruh Lama Fermentasi terhadap Karakteristik Fisikokimia dan Organoleptik Kombucha Cascara Kopi Liberika (Coffea liberica) Skripsi.pdf Restricted to Repository staff only Download (1MB) |
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Abstract
Kopi adalah salah satu produk hasil pertanian yang memberikan kontribusi ekonomi yang tinggi dan terkenal karena kandungan kafeinnya yang lebih tinggi jika dibandingankan dengan tanaman lain. Di Indonesia, ada beberapa varietas kopi yang dikembangkan yaitu kopi liberika, kopi robusta, dan kopi arabika. Meningkatnya popularitas minuman kopi menyebabkan peningkatan volume limbah kopi yang dihasilkan. Limbah kopi melibatkan beragam komponen, termasuk kulit buah sekitar 45%, mucilage sekitar 10%, dan kulit biji sekitar 5%. Limbah kulit kopi yang dihasilkan menciptakan peluang untuk mengembangankan produk turunan yaitu cascara. Cascara merupakan kulit kopi yang dikeringkan dan diolah menjadi minuman teh. Cascara memiliki kandungan kafein sebanyak 226 mg per liter, sedangkan senyawa fenolik dominan di dalamnya adalah protocatechuic, dan asam klorogenat dengan masing-masing kandungan sekitar 85,0 mg/L dan 69,6 mg/L. Cascara umumnya diseduh secara tradisional namun, cascara memiliki potensi untuk dikembangkan menjadi minuman terfermentasi yang dikenal sebagai kombucha. Kombucha adalah minuman yang dihasilkan melalui proses fermentasi yang terkenal di Cina yang dari fermentasi teh dengan bakteri simbiotik dan kultur ragi (SCOBY) mengubah gula dan komponen teh menjadi asam organik yang mengandung vitamin, mineral, dan enzim. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama fermentasi terhadap karakteristik fisikokimia dan organoleptik kombucha cascara kopi liberika (coffea liberica) serta untuk mengetahui perlakuan lama fermentasi yang menghasilkan kombucha terbaik. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan 5 taraf perlakuan yaitu lama fermentasi: 6 hari, 8 hari, 10 hari, 12 hari dan 14 hari dengan 4 kali ulangan sehingga didapatkan 20 satuan percobaan. Parameter yang dianalisa adalah aktivitas antioksidan, kadar alkohol, derajat warna, pH, total asam, dan organoleptik kombucha cascara kopi liberika. Hasil penelitian menunjukkan bahwa lama fermentasi kombucha berpengaruh nyata terhadap karakteristik fisikokimia dan organoleptik kombucha cascara kopi liberika seperti aktivitas antioksidan dan total asam yang semakin meningkat. Warna kombucha cascara yang kuning, serta kadar akohol dan pH semakin menurun. Sifat organoleptik rasa kombucha cascara kopi liberika yang semakin asam serta warna, aroma, rasa dan penerimaan keseluruhan yang disukai. Lama fermentasi kombuca terbaik yaitu 8 hari fermentasi menghasilkan kombucha cascara kopi liberika terbaik dengan aktivitas antikoksidan 64,51%, kadar alkohol 0,31%, pH 2,94, total asam 0,18%, dan sifat organoleptik rasa agak asam, serta warna, aroma agak disukai dan rasa serta penerimaan keseluruhan disukai. Kata kunci : Cascara, Fermentasi, Kombucha. Coffee is one of the agricultural products that provides a high economic contribution and is famous for its higher caffeine content when compared to other plants. In Indonesia, there are several varieties of coffee that are developed, namely liberica coffee, robusta coffee, and arabica coffee. The increasing popularity of coffee drinks has led to an increase in the volume of coffee waste produced. Coffee waste involves various components, including fruit skin around 45%, mucilage around 10%, and seed skin around 5%. The resulting coffee skin waste creates an opportunity to develop a derivative product, namely cascara. Cascara is coffee skin that is dried and processed into a tea drink. Cascara has a caffeine content of 226 mg per liter, while the dominant phenolic compounds in it are protocatechuic, and chlorogenic acid with contents of around 85,0 mg/L and 69,6 mg/L respectively. Cascara is generally brewed traditionally, however, cascara has the potential to be developed into a fermented drink known as kombucha. Kombucha is a beverage produced through a fermentation process that is famous in China, which is from the fermentation of tea with symbiotic bacteria and yeast culture (SCOBY) converting sugar and tea components into organic acids containing vitamins, minerals, and enzymes. The purpose of this study was to determine the effect of fermentation time on the physicochemical and organoleptic characteristics of kombucha cascara coffee liberica (coffea liberica) and to determine the treatment of fermentation time that produces the best kombucha. This study was conducted using a completely randomized design (CRD) with 5 levels of treatment, namely fermentation time: 6 days, 8 days, 10 days, 12 days and 14 days with 4 replications so that 20 experimental units were obtained. The parameters analyzed were antioxidant activity, alcohol content, color degree, pH, total acid, and organoleptic of kombucha cascara coffee liberica. The results showed that the fermentation time of kombucha had a significant effect on the physicochemical and organoleptic characteristics of kombucha cascara coffee liberica such as increasing antioxidant activity and total acid. The yellow color of cascara kombucha, as well as the alcohol and pH levels are decreasing. The organoleptic properties of the taste of liberica coffee cascara kombucha are increasingly sour and the color, aroma, taste and overall acceptance are preferred. The best fermentation time of kombucha is 8 days of fermentation producing the best liberica coffee cascara kombucha with antioxidant activity of 64,51%, alcohol content of 0,31%, pH 2,94, total acid of 0,18%, and the organoleptic properties of a slightly sour taste, as well as the color, aroma are slightly preferred and the taste and overall acceptance are preferred. Keywords: Cascara, Fermentation, Kombucha.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Cascara, Fermentasi, Kombucha |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Trijaya |
| Date Deposited: | 19 Jul 2024 01:38 |
| Last Modified: | 19 Jul 2024 01:38 |
| URI: | https://repository.unja.ac.id/id/eprint/68904 |
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