S KIM 1001259 toble of content
DAFTAR ISI
PERNYATAAN...................
...................................................................................Error! Bookmark not
defined.
ABSTRAK.....
.........................................................................................................Error!
Bookmark not defined.
KATA PENGANTAR......
......................................................................................Error! Bookmark
not defined.
UCAPAN TERIMA
KASIH....................................................................................Error!
Bookmark not defined.
DAFTAR ISI........................ ................. ................................................................i
DAFTAR TABEL...... .......................... ...............................................................iii
DAFTAR GAMBAR..............................................................................................iv
DAFTAR LAMPIRAN.. ........................................................................................v
BAB I...................................................................................... ................................1
1.1 Latar Belakang.................. .................. .................. .................. ....................1
1.2 Rumusan Masalah .......................................................................................... 4
1.3 Batasan Masalah ............................................................................................ 4
1.4 Tujuan Penelitian ........................................................................................... 4
1.5 Manfaat Penelitian ......................................................................................... 5
1.6 Sistem Penulisan Skripsi ............................................................................... 5
BAB II......................... ............................................................................................7
2.1 Teh ................................................................................................................. 7
2.2 Kombucha ................................................................................................... 13
2.2.1 Kandungan Kombucha .......................................................................... 18
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.3 Fitokimia ..................................................................................................... 20
2.4 Antioksidan ................................................................................................. 23
2.4.1 Penentuan Aktivitas Antioksidan Dengan Metoda DPPH .................... 24
2.5 Hasil Penelitian Sebelumnya Mengenai Kombucha ................................... 25
BAB III............................ ......................................................................................29
3.1 Waktu Dan Lokasi Penelitian ...................................................................... 29
3.2 Alat Dan Bahan ........................................................................................... 29
3.2.1 Alat ........................................................................................................ 29
3.2.2 Bahan .................................................................................................... 29
3.3 Bagan Alir penelitian ................................................................................... 29
3.4 Prosedur Kerja ............................................................................................. 32
3.4.1 Sterilisasi Alat ....................................................................................... 32
3.4.2 Perkembangbiakan Kultur Kombucha.................................................. 32
3.4.3 Optimasi Kombucha ............................................................................. 32
3.4.4 Pengujian pH ........................................................................................ 33
3.4.5 Pengujian Total Asam Sebagai Asam Asetat ....................................... 33
3.4.6 Pengujian Ketebalan Nata .................................................................... 34
3.4.7 Pengujian Fitokimia.............................................................................. 34
3.4.8 Pengujian Aktivitas Antioksidan .......................................................... 35
BAB IV.............................. ....................................................................................36
4.1 Kondisi Optimum Terbentuknya Kombucha............................................... 36
4.1.1 Optimasi Waktu Fermentasi ................................................................. 36
4.1.2 Optimasi Kadar Teh.............................................................................. 39
4.1.3 Optimasi Kadar Starter ......................................................................... 42
4.2 Uji Fitokimia................................................................................................ 44
4.3 Hasil Uji Aktivitas Antioksidan................................................................... 45
BAB V....................... ............................................................................................50
5.1 Kesimpulan .................................................................................................. 50
5.2 Saran ............................................................................................................ 50
DAFTAR PUSTAKA.......... ..................................................................................51
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
LAMPIRAN............. .............................................................................................54
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR TABEL
Tabel 2.1 Kandungan Kimia Teh Segar ..................................................................9
Tabel 2.2 Kandungan Kimia Teh Hitam ...............................................................10
Tabel 2.3 Kandungan Kimia Teh Hijau .................................................................12
Tabel 4.1 Hasil Analisis Optimasi Waktu Fermentasi ..........................................37
Tabel 4.2 Hasil Analisis Optimasi Kadar Teh ......................................................39
Tabel 4.3 Hasil Analisis Optimasi Kadar Starter ..................................................42
Tabel 4.4 Hasil Uji Fitokimia Pada Teh Kombucha..............................................44
Tabel 4.5 Hasil Uji Aktivitas Antioksidan............................................................ 46
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR GAMBAR
Gambar 2.1 Daun Teh.......................................................................................... 7
Gambar 2.2 Struktur Kimia Polifenol Utama Pada Teh Hitam............................11
Gambar 2.3 Struktur Kimia Polifenol Utama Pada Teh Hijau ............................12
Gambar 2.4 Sel Acetobacter Dan Saccharomyces Dalam Matrix Selulosa
Kombucha.......................................................................................15
Gambar 2.5 Kombucha Selama Proses Fermentasi.............................................15
Gambar 2.6 Mekanisme Pembentukan Selulosa Oleh Acetobacter Xylinum......16
Gambar 2.7 Struktur Senyawa Alkaloid...............................................................21
Gambar 2.8 Kerangka Dasar Flavonoid...............................................................21
Gambar 2.9 Beberapa Struktur Tanin..................................................................22
Gambar 2.10 Struktur Dasar Steroid....................................................................23
Gambar 2.11 Reaksi Antara DPPH Dengan Antioksidan ...................................25
Gambar 3.1 Bagan Alir Perkembangbiakkan Kultur ...........................................30
Gambar 3.2 Bagan Alir Pembuatan Kombucha...................................................31
Gambar 4.1 Total Asam Dan pH Pada Optimasi Kombucha Terhadap Waktu
Fermentasi ......................................................................................37
Gambar 4.2 Optimasi Kombucha Terhadap Waktu Fermentasi Berdasarkan
Ketebalan Nata ...............................................................................38
Gambar 4.3 Optimasi Kombucha Terhadap Kadar Teh Berdasarkan Ketebalan
Nata ................................................................................................40
Gambar 4.4 Reaksi Oksidasi Katekin...................................................................42
Gambar 4.5 Grafik Optimasi Terhadap Kadar Starter Berdasarkan Ketebalan
Nata.................................................................................................43
Gambar 4.6.A. Hidrolisis senyawa turunan oleh asam........................................47
Gambar 4.6.B. Perubahan Ion sianidin berdasarkan pH larutan..........................48
Gambar 4.7 Reaksi DPPH Dengan Asam Askorbat............................................48
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR LAMPIRAN
Lampiran 1. Identitas Perusahaan ..................................................... ................. 54
Lampiran 2. Data Optimasi Waktu Fermentasi................................................... 55
Lampiran 3. Data Optimasi Kadar Teh.................................... .......................... 60
Lampiran 4. Data Optimasi Kadar Starter......................... ................................ 63
Lampiran 5. Data Hasil Uji Aktivitas Antioksidan ....... ................................... 66
Lampiran 6. Foto Dokumentasi..................................... ..................................... 68
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
vi
PERNYATAAN...................
...................................................................................Error! Bookmark not
defined.
ABSTRAK.....
.........................................................................................................Error!
Bookmark not defined.
KATA PENGANTAR......
......................................................................................Error! Bookmark
not defined.
UCAPAN TERIMA
KASIH....................................................................................Error!
Bookmark not defined.
DAFTAR ISI........................ ................. ................................................................i
DAFTAR TABEL...... .......................... ...............................................................iii
DAFTAR GAMBAR..............................................................................................iv
DAFTAR LAMPIRAN.. ........................................................................................v
BAB I...................................................................................... ................................1
1.1 Latar Belakang.................. .................. .................. .................. ....................1
1.2 Rumusan Masalah .......................................................................................... 4
1.3 Batasan Masalah ............................................................................................ 4
1.4 Tujuan Penelitian ........................................................................................... 4
1.5 Manfaat Penelitian ......................................................................................... 5
1.6 Sistem Penulisan Skripsi ............................................................................... 5
BAB II......................... ............................................................................................7
2.1 Teh ................................................................................................................. 7
2.2 Kombucha ................................................................................................... 13
2.2.1 Kandungan Kombucha .......................................................................... 18
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.3 Fitokimia ..................................................................................................... 20
2.4 Antioksidan ................................................................................................. 23
2.4.1 Penentuan Aktivitas Antioksidan Dengan Metoda DPPH .................... 24
2.5 Hasil Penelitian Sebelumnya Mengenai Kombucha ................................... 25
BAB III............................ ......................................................................................29
3.1 Waktu Dan Lokasi Penelitian ...................................................................... 29
3.2 Alat Dan Bahan ........................................................................................... 29
3.2.1 Alat ........................................................................................................ 29
3.2.2 Bahan .................................................................................................... 29
3.3 Bagan Alir penelitian ................................................................................... 29
3.4 Prosedur Kerja ............................................................................................. 32
3.4.1 Sterilisasi Alat ....................................................................................... 32
3.4.2 Perkembangbiakan Kultur Kombucha.................................................. 32
3.4.3 Optimasi Kombucha ............................................................................. 32
3.4.4 Pengujian pH ........................................................................................ 33
3.4.5 Pengujian Total Asam Sebagai Asam Asetat ....................................... 33
3.4.6 Pengujian Ketebalan Nata .................................................................... 34
3.4.7 Pengujian Fitokimia.............................................................................. 34
3.4.8 Pengujian Aktivitas Antioksidan .......................................................... 35
BAB IV.............................. ....................................................................................36
4.1 Kondisi Optimum Terbentuknya Kombucha............................................... 36
4.1.1 Optimasi Waktu Fermentasi ................................................................. 36
4.1.2 Optimasi Kadar Teh.............................................................................. 39
4.1.3 Optimasi Kadar Starter ......................................................................... 42
4.2 Uji Fitokimia................................................................................................ 44
4.3 Hasil Uji Aktivitas Antioksidan................................................................... 45
BAB V....................... ............................................................................................50
5.1 Kesimpulan .................................................................................................. 50
5.2 Saran ............................................................................................................ 50
DAFTAR PUSTAKA.......... ..................................................................................51
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
LAMPIRAN............. .............................................................................................54
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR TABEL
Tabel 2.1 Kandungan Kimia Teh Segar ..................................................................9
Tabel 2.2 Kandungan Kimia Teh Hitam ...............................................................10
Tabel 2.3 Kandungan Kimia Teh Hijau .................................................................12
Tabel 4.1 Hasil Analisis Optimasi Waktu Fermentasi ..........................................37
Tabel 4.2 Hasil Analisis Optimasi Kadar Teh ......................................................39
Tabel 4.3 Hasil Analisis Optimasi Kadar Starter ..................................................42
Tabel 4.4 Hasil Uji Fitokimia Pada Teh Kombucha..............................................44
Tabel 4.5 Hasil Uji Aktivitas Antioksidan............................................................ 46
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR GAMBAR
Gambar 2.1 Daun Teh.......................................................................................... 7
Gambar 2.2 Struktur Kimia Polifenol Utama Pada Teh Hitam............................11
Gambar 2.3 Struktur Kimia Polifenol Utama Pada Teh Hijau ............................12
Gambar 2.4 Sel Acetobacter Dan Saccharomyces Dalam Matrix Selulosa
Kombucha.......................................................................................15
Gambar 2.5 Kombucha Selama Proses Fermentasi.............................................15
Gambar 2.6 Mekanisme Pembentukan Selulosa Oleh Acetobacter Xylinum......16
Gambar 2.7 Struktur Senyawa Alkaloid...............................................................21
Gambar 2.8 Kerangka Dasar Flavonoid...............................................................21
Gambar 2.9 Beberapa Struktur Tanin..................................................................22
Gambar 2.10 Struktur Dasar Steroid....................................................................23
Gambar 2.11 Reaksi Antara DPPH Dengan Antioksidan ...................................25
Gambar 3.1 Bagan Alir Perkembangbiakkan Kultur ...........................................30
Gambar 3.2 Bagan Alir Pembuatan Kombucha...................................................31
Gambar 4.1 Total Asam Dan pH Pada Optimasi Kombucha Terhadap Waktu
Fermentasi ......................................................................................37
Gambar 4.2 Optimasi Kombucha Terhadap Waktu Fermentasi Berdasarkan
Ketebalan Nata ...............................................................................38
Gambar 4.3 Optimasi Kombucha Terhadap Kadar Teh Berdasarkan Ketebalan
Nata ................................................................................................40
Gambar 4.4 Reaksi Oksidasi Katekin...................................................................42
Gambar 4.5 Grafik Optimasi Terhadap Kadar Starter Berdasarkan Ketebalan
Nata.................................................................................................43
Gambar 4.6.A. Hidrolisis senyawa turunan oleh asam........................................47
Gambar 4.6.B. Perubahan Ion sianidin berdasarkan pH larutan..........................48
Gambar 4.7 Reaksi DPPH Dengan Asam Askorbat............................................48
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
DAFTAR LAMPIRAN
Lampiran 1. Identitas Perusahaan ..................................................... ................. 54
Lampiran 2. Data Optimasi Waktu Fermentasi................................................... 55
Lampiran 3. Data Optimasi Kadar Teh.................................... .......................... 60
Lampiran 4. Data Optimasi Kadar Starter......................... ................................ 63
Lampiran 5. Data Hasil Uji Aktivitas Antioksidan ....... ................................... 66
Lampiran 6. Foto Dokumentasi..................................... ..................................... 68
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
Setiani, Dini. 2014
STUDI OPTIMASI PEMBUATAN KOMBUCHA DARI EKSTRAK TEH HITAM SERTA UJI
AKTIVITAS ANTIOKSIDAN
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
vi