Bela, Anisa (2025) Pengaruh Waktu Fermentasi dan Penambahan Bubuk Serai (Cymbopogon citratus) terhadap Karakteristik dan Aktivitas Antioksidan Teh Kombucha sebagai Minuman Probiotik. S1 thesis, UNIVERSITAS JAMBI.
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Abstract
Teh kombucha merupakan minuman fermentasi berbasis teh yang dikenal kaya akan senyawa bioaktif seperti asam organik, vitamin, dan antioksidan, serta mengandung mikroorganisme probiotik yang bermanfaat bagi kesehatan. Namun, kualitas gizi dan aktivitas fungsional kombucha sangat dipengaruhi oleh lama waktu fermentasi dan jenis bahan tambahan yang digunakan. Serai (Cymbopogon citratus) merupakan tanaman herbal yang kaya akan senyawa fenolik dan flavonoid seperti sitral, geraniol, dan luteolin, yang diketahui memiliki efek antioksidan, antibakteri, dan aroma khas menyegarkan. Penambahan bubuk serai dalam proses fermentasi kombucha diharapkan dapat meningkatkan kandungan senyawa bioaktif sekaligus memperbaiki cita rasa minuman. Oleh karena itu, penelitian ini dilakukan untuk mengetahui pengaruh kombinasi waktu fermentasi dan penambahan bubuk serai terhadap kadar fenol, aktivitas antioksidan, serta karakteristik kimia dan organoleptik teh kombucha, sehingga dapat diperoleh formula produk yang optimal, fungsional, dan aman dikonsumsi. Penelitian ini menggunakan metode dengan Rancangan Acak Lengkap (RAL) faktorial dua faktor, yaitu waktu fermentasi (0, 3, 6, 9, dan 12 hari) dan penambahan bubuk serai (0, 3, 6, 9, dan 12 gram). Total terdapat 25 kombinasi perlakuan, masing-masing diulang sebanyak dua kali. Parameter yang diamati meliputi: kadar total fenol, aktivitas antioksidan, kadar pH, kadar total asam, kadar alkohol dan uji sensori. Data yang diperoleh dianalisis menggunakan uji ANOVA dua arah, dan dilanjutkan dengan uji Duncan untuk mengetahui perbedaan antar perlakuan secara signifikan pada taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan bahwa waktu fermentasi dan penambahan serai secara signifikan memengaruhi semua parameter yang diuji. Kadar total fenol tertinggi diperoleh pada perlakuan fermentasi 6 hari dengan penambahan 12 gram serai (T6S12) sebesar 169,172 mg GAE/g. Untuk aktivitas antioksidan, nilai IC50 terbaik (terendah) diperoleh juga pada perlakuan fermentasi 6 hari dengan penambahan 12 gram serai (T6S12) sebesar 5,557 ppm, yang tergolong antioksidan sangat kuat. Nilai pH pada setiap perlakuan masih berada dalam kisaran aman yaitu (2,5–4,5). Untuk kadar total asam, semua perlakuan tergolong dalam batas aman konsumsi (<4%). Pengukuran kadar alkohol menunjukkan seluruh sampel memiliki kadar <1%, sehingga tetap memenuhi syarat sebagai minuman halal dan aman dikonsumsi. Hasil uji organoleptik menunjukkan bahwa perlakuan fermentasi 6 hari dengan penambahan 12 gram serai (T6S12) paling disukai oleh panelis dari segi rasa dan aroma, dengan signifikansi masing-masing p = 0,002 dan p < 0,001, sementara dari segi warna tidak menunjukkan perbedaan signifikan. Secara keseluruhan, kombinasi fermentasi 6 hari dan penambahan 12 gram bubuk serai (T6S12) merupakan perlakuan terbaik, karena menghasilkan teh kombucha dengan kadar fenol tinggi, aktivitas antioksidan sangat kuat, pH dan kadar asam dalam batas aman, rasa dan aroma yang paling disukai oleh konsumen serta kadar alkohol rendah dan halal yang berpotensi dikembangkan sebagai minuman fungsional alami yang kaya antioksidan, aman dikonsumsi, dan memiliki nilai sensorik yang baik. Kombucha tea is a fermented tea-based beverage known to be rich in bioactive compounds such as organic acids, vitamins, and antioxidants, and contains probiotic microorganisms that are beneficial for health. However, the nutritional quality and functional activity of kombucha are greatly influenced by the length of fermentation time and the type of additional ingredients used. Lemongrass (Cymbopogon citratus) is an herbal plant that is rich in phenolic and flavonoid compounds such as citral, geraniol, and luteolin, which are known to have antioxidant, antibacterial effects, and a distinctive refreshing aroma. The addition of lemongrass powder in the kombucha fermentation process is expected to increase the content of bioactive compounds while improving the taste of the drink. Therefore, this study was conducted to determine the effect of the combination of fermentation time and the addition of lemongrass powder on phenol levels, antioxidant activity, and chemical and organoleptic characteristics of kombucha tea, so that an optimal, functional, and safe product formula can be obtained. This study used a method with a Completely Randomized Design (CRD) factorial with two factors, namely fermentation time (0, 3, 6, 9, and 12 days) and the addition of lemongrass powder (0, 3, 6, 9, and 12 grams). There were a total of 25 treatment combinations, each repeated twice. The parameters observed included: total phenol content, antioxidant activity, pH level, total acid content, alcohol content and sensory test. The data obtained were analyzed using a two-way ANOVA test, and continued with the Duncan test to determine the differences between treatments significantly at a 95% confidence level (α = 0.05). The results showed that fermentation time and addition of lemongrass significantly affected all parameters tested. The highest total phenol content was obtained in the 6-day fermentation treatment with the addition of 12 grams of lemongrass (T6S12) of 169.172 mg GAE/g. For antioxidant activity, the best (lowest) IC50 value was also obtained in the 6-day fermentation treatment with the addition of 12 grams of lemongrass (T6S12) of 5.557 ppm, which is classified as a very strong antioxidant. The pH value in each treatment was still within the safe range, namely (2.5–4.5). For total acid content, all treatments were included in the safe consumption limit (<4%). Measurement of alcohol content showed that all samples had a content of <1%, so they still met the requirements as halal drinks and were safe to consume. The results of organoleptic tests showed that the 6-day fermentation treatment with the addition of 12 grams of lemongrass (T6S12) was most preferred by panelists in terms of taste and aroma, with significance of p = 0.002 and p <0.001 respectively, while in terms of color it did not show a significant difference. Overall, the combination of 6-day fermentation and the addition of 12 grams of lemongrass powder (T6S12) was the best treatment, because it produced kombucha tea with high phenol content, very strong antioxidant activity, pH and acid levels within safe limits, taste and aroma that were most preferred by consumers and low alcohol content and halal which has the potential to be developed as a natural functional drink that is rich in antioxidants, safe to consume, and has good sensory value.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Teh Kombucha, Serai, Fermentasi, Aktivitas Antioksidan, Total Fenol |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Sains dan Teknologi > Kimia |
| Depositing User: | Bela |
| Date Deposited: | 10 Jul 2025 07:29 |
| Last Modified: | 03 Aug 2025 05:14 |
| URI: | https://repository.unja.ac.id/id/eprint/82996 |
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