Karakteristik Kimia dan Aktivitas Antioksidan Selama Fermentasi Kombucha Cascara Kopi Arabika (Coffea arabika L.) Desa Catur Kabupaten Bangli
نویسندگان
چکیده
Kulit kopi yang dikeringkan (cascara) dapat dimanfaatkan menjadi minuman seduhan layaknya teh. Pengembangan cascara sebagai fermentasi (kombucha) banyak dilakukan. Kombucha merupakan larutan dan gula ditambahkan starter kombucha yaitu simbiosis bakteri Acetobacter xylinum beberapa jenis khamir diantaranya Saccharomyces cerevisiae. Penelitian bertujuan mengetahui karakteristik kimia (total asam, total fenol, gula, pH, alkohol) aktivitas antioksidan arabika selama fermentasi. ini dilakukan dengan Rancangan Acak Lengkap satu faktor lama (4, 8, 10, 12, 14 hari). Analisia sidik ragam untuk pengaruh perlakuan pada data diperoleh, bila hasil menunjukkan berpengaruh nyata, maka uji Duncan. Hasil penelitian alkohol IC50 semakin meningkat waktu 4-14 hari asam berkisar 1,02-1,51% peningkatan terjadi karena metabolisme sukrosa oleh kapang akan menghasilkan sejumlah organik diproduksi secara anaerob cerevisiae sehingga kenaikan 48,41-2377,55 ppm. Total fenol 13,31-22,37 mg GAE/mL, diduga terbentuknya senyawa fenolik akibat enzimatis mikroba SCOBY dalam mendegradasi komponen matriks lainnya mengakibatkan 52,021-262,298 mg/L. nilai pH dihasilkan menurun 2,85-6,15% 1,46-2,98, ada digunakan nutrisi kultur hal adanya penurunan cascara.
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ژورنال
عنوان ژورنال: Jurnal Sains dan Edukasi Sains
سال: 2022
ISSN: ['2654-3206']
DOI: https://doi.org/10.24246/juses.v5i2p44-51