KAJIAN KARAKTERISTIK FISIKOKIMIA MINUMAN SERBUK KOMBUCHA BUNGA TELANG, BUNGA MARIGOLD. DAN KUNCUP BUNGA APEL DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (Eucheuma cottoni)

Palestina, Shevilla Aleyza (2025) KAJIAN KARAKTERISTIK FISIKOKIMIA MINUMAN SERBUK KOMBUCHA BUNGA TELANG, BUNGA MARIGOLD. DAN KUNCUP BUNGA APEL DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (Eucheuma cottoni). Undergraduate thesis, UPN "Veteran" Jawa Timur.

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Abstract

Kombucha is a fermented product of tea and sugar using Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha can be made from various types of raw materials that have high bioactive content, such as butterfly pea flowers, marigolds, and apple flower buds. This study aims to determine the effect of adding flower types (butter pea, marigold, and apple flower buds) and E.cottoni seaweed on the physicochemical and organoleptic characteristics of kombucha powder drinks, and to determine the best treatment. This study used a completely randomized design (CRD) with two factors, namely factor 1: flower types (butter pea, marigold, and apple flower buds) and factor 2: concentration of E.cottoni seaweed flour (4%, 7%, 10%). The process of making kombucha powder drinks by fermentation using a SCOBY starter. After being given maltodextrin filler, it was dried for 6 hours at a temperature of 60oC. The resulting data were analyzed using ANOVA at the 5% level, and if significantly different, continued with the Duncan's Multiple Range Test (DMRT). The analysis includes water content, ash content, vitamin C, pH, antioxidant IC50, total phenol, total flavonoid, total titratable acid, total sugar, Total Plate Count (TPC), solubility, viscosity, and organoleptic test with Scoring method. The results showed a significant interaction between the treatment of flower type and concentration of E.cottoni seaweed on all parameters. The best treatment was obtained in the treatment of apple flower buds with a concentration of E.cottoni seaweed 7%, resulting in water content of 5.34%; ash content of 8.29%; pH 5.41; total acid 0.48%; vitamin C 105.22 mg/100g; total phenol 137.05 mg GAE/g; total flavonoid 64.80 mg QE/g; antioxidant IC50 24.55 ppm; total sugar 15.19%; TPC 6.85 x 103 CFU/ml; solubility 65.84%; The viscosity was 220.85 mPa.s, and the scoring test showed a slightly runny and slightly thick consistency, a sour but neutral taste, a strong but neutral seaweed aroma with a slightly detectable floral/tea aroma, and a cloudy but bright but inconsistent color. Keywords: Kombucha, Butterfly Pea, Marigold, Apple Flower Bud, Eucheuma cottoni.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Rosida, Dedin Finatsiyatull	NIDN0725127002	dedin.tp@upnjatim.ac.id
Thesis advisor	Sanjaya, Yushinta Aristina	NIDN0729128202	yushinta.a.tp@upnjatim.ac.id

Subjects:

T Technology > TP Chemical technology

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Shevilla Aleyza Palestina

Date Deposited:

05 Dec 2025 07:31

Last Modified:

05 Dec 2025 07:31

URI:

https://repository.upnjatim.ac.id/id/eprint/47487