Skripsi

PENGARUH RUMPUT LAUT (SARGASSUM SP.) TERHADAP KARAKTERISTIK KOMBUCHA

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Penilaian

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The Effect of Seaweed (Sargassum sp.) on the Characteristics of Kombucha (Supervised by AGUS SUPRIADI). This study aimed to determine the effect of increasing seaweed (Sargassum sp.) concentration, fermentation time, and the interaction between the two on the physicochemical characteristic of kombucha. This research was conducted in the Chemistr-Biochemistry and Fishery Product Processing Technology Laboratory, Department, of Fisheris, Faculty of Agriculyure, Sriwijaya University, Indalaya, South Sumatra. This study used of Factorial Randomized Block Design (RAKF) method with two treatment levels and three replications. The observation levels in study were faktor A (seaweed concentration); control, 3%, 5%, and 7%; and factor B (fermentation time); 0 days, 4 days, 8days, 12 days, and 16 days. The parameters observed were viscosity, color, pH, total acidity, vitamin C, alcohol content, and SCOBY thickness. The results showed that the concentration of Sargassum sp., with treatment A0 and B4 showed a total acid value of 14.07%, a pH value of 3.10, a viscocity value of 12.22cp, a color change of -37.95 indicating reddish, a SCOBY thickness of 6.73mm. The alcohol content of the control kombucha and the kombucha with the addition of Sargassum sp., according to the concentration of 3%, 5% and 7% showed an alcohol content of less than 0.5% so it is still safe for consumption. Key words: seaweed, kombucha drink, fermentation timeSISKA APRIYANI Pengaruh Rumput Laut (Sargassum sp.) terhadap Karakteristik Kombucha ( Pembimbing AGUS SUPRIADI) Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi rumput laut (Sargassum sp.), lama fermentasi dan interaksi dari keduanya terhadap karakteristik kombucha. Penelitian ini dilaksanakan di Laboratorium Kimia-Biokimia dan Pengolahan Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, Sumatera Selatan. Penelitian ini menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 taraf perlakuan dan 3 kali ulangan. Adapun taraf pengamatan pada penelitian ini ialah faktor A (Konsentrasi rumput laut); Kontrol, 3%, 5%, dan 7% dan faktor B (Lama fermentasi); 0 hari, 4 hari, 8 hari, 12 hari, dan 16 hari. Parameter yang diamati yaitu viskositas, warna, pH, total asam, vitamin C, kadar alkohol, dan ketebalan SCOBY. Hasil penelitian menunjukkan bahwa konsentrasi Sargassum sp. dengan perlakuan A0 dan B4 menujukkan nilai total asam sebesar 14,07%, nilai pH sebesar 3,10, nilai viskositas sebesar 12,22cp, perubahan warna sebesar -37,95 menunjukkan kemerahan, ketebalan SCOBY sebesar 6,73 mm. Kadar alkohol kombucha kontrol dan kombucha penambahan Sargassum sp., sesuai konsentrasi yaitu 3%, 5%, dan 7% menunjukkan kadar alkohol kurang dari 0,5% sehingga masih aman untuk dikonsumsi. Kata kunci : rumput laut, minuman kombucha, waktu fermentasi

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507005684	T183959	T1839592025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1839592025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xvi, 44 hlm.; ilus.; tab.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

631.3

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

Budidaya Rumput Laut
Prodi Teknologi Hasil Perikanan

Specific Detail Info

-

Statement of Responsibility

NO

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