PENGARUH KONSENTRASI LARUTAN STARTER SCOBY (Symbiotic Culture of Bacteria and Yeast) TERHADAP KARAKTERISTIK KIMIA DAN AKTIVITAS ANTIOKSIDAN KOMBUCHA ANGGUR LAUT (Caulerpa racemosa)

Noor Rezky Fitriani, NIM.: 19106030018 (2023) PENGARUH KONSENTRASI LARUTAN STARTER SCOBY (Symbiotic Culture of Bacteria and Yeast) TERHADAP KARAKTERISTIK KIMIA DAN AKTIVITAS ANTIOKSIDAN KOMBUCHA ANGGUR LAUT (Caulerpa racemosa). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Kombucha is a traditional drink produced through a fermentation process using SCOBY (Symbiotic Culture of Bacteria and Yeast). Generally, kombucha is made from a black tea solution, but in this study the kombucha was made from sea grapes. This study aims to analyze the effect of SCOBY starter solution concentration on the chemical characteristics and antioxidant activity of sea grape kombucha (Caulerpa racemose) drinks. This research was carried out in several stages, namely sea grape preparation, making sea grape kombucha, testing the chemical characteristics of sea grape kombucha, and testing the antioxidant activity of sea grape kombucha. Variations in the concentration of the SCOBY starter solution used in this research were 10%, 15% and 20% (w/v). The parameters observed included chemical characteristics (pH, total dissolved solids, vitamin C content, tanin content, flavonoid content) and antioxidant activity. The results showed that the concentration of the SCOBY starter solution had a significant effect (p<0.05) on chemical characteristics (pH, total dissolved solids, vitamin C content, tanin content, flavonoid content), but had no significant effect (p>0.05) on Antioxidant activity of sea grape kombucha produced. Optimum conditions were obtained at a concentration of 20% SCOBY starter solution producing a pH value of 2.723 ± 0.017, total dissolved solids 10.04 ± 0.07%Brix, vitamin C content 0.2118 ± 0.0077 mg/ml, tanin content 0.3126 ± 0.0075 mg GAE/ml, flavonoid content 0.0525±0.0030 mg QAE/ml, and antioxidant activity 49,572±245 ppm.

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