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All Journal Agroteknika Teknologi dan Industri Pertanian Indonesia
Hikmah, Allysa Rowihatunnufus
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Antioxidant Activity of Kombucha Skin Juice Pineapple (Ananas comosus L.Merr) Instant Drink Powder Budiandari, Rahmah Utami; Azara, Rima; Hudi, Lukman; Hikmah, Allysa Rowihatunnufus
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

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Abstract

The purpose of this research was to determine the effect of tween 80 concentratin and drying temperature on the antioxidant activity of Kombucha Pineapple skin juice instan drink powder. This study used a Completely Randomized Block Design (CRD) factorial with nine treatments and three replications. First factor was tween 80 concentration (0,5%; 1%; 1,5%) and Second factor was drying temperature (50C, 60C, 70C). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Honestly Significantly Differential at 5% level. Results of the research showed that the increasing the concentration of tween 80 resulted in increasing antioxidant activity values, while the higher drying temperature resulted in decreasing antioxidant activity. The highest IC 50 value was in the 50C drying treatment with a tween 80 concentration of 1.5% with an antioxidant activity value of 45.40 ppm, the powder drink yield reached 22.59%.
Optimasi Proses Pembuatan Kombucha Daun kelor (Moringa oleifera L.) Kajian Konsentrasi Sukrosa dan Lama Fermentasi Sebagai Minuman Probiotik menggunakan Response Surface Methodology Budiandari, Rahmah Utami; Hikmah, Allysa Rowihatunnufus; Nurbaya, Syarifa Ramadhani; Prihatiningrum, Andriani Eko; Indahsari, Fitriyan Nur
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.268

Abstract

Kombucha umumnya berbahan dasar teh hitam atau teh hijau, untuk meningkatkan nilai gizi dan bioaktivitas, penelitian modern telah mengalihkan fokus ke diversifikasi substrat, salah satunya adalah daun kelor (Moringa oleifera). Penelitian ini bertujuan untuk mengetahui kondisi optimum kombucha daun kelor terhadap karakteristik dari metode respons permukaan RSM variabel lama fermentasi dan konsentrasi sukrosa. Optimasi kombucha dilakukan dengan metode Response Surface Methodology (RSM) dua variabel bebas yakni konsentrasi sukrosa (X1) (10, 20, 30%) dan lama fermentasi (X2) (96, 144, 192 jam), terhadap respons total flavonoid. Hasil kombucha optimal pada perlakuan 20% sukrosa dan lama fermentasi selama 144 jam, dengan respons total flavonoid sebesar 0,182 mgQE/g. Karakterisik kombucha optimal meliputi nilai Total Padatan Terlarut (TPT) 15,4°Brix, pH 4,6, Vitamin C 0,12% dan total gula 0,62% yang dapat digunakan sebagai minuman probiotik fungsional bernilai ekonomi tinggi.
Co-Authors Andriani Eko Prihatiningrum, Andriani Eko Indahsari, Fitriyan Nur Lukman Hudi Rahmah Utami Budiandari RIMA AZARA Syarifa Ramadhani Nurbaya