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FaST : Jurnal Sains dan Teknologi
Published by Universitas Pelita Harapan
ISSN : -     EISSN : 25989596     DOI : -
Core Subject : Science, Social,
Computer Science & IT Environmental Science
Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research results.
Arjuna Subject : -
Articles 373 Documents
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PEMANFAATAN TEPUNG KOMPOSIT BERBASIS UBI UNGU DAN KEMBANG KOL DALAM PEMBUATAN FOOD BAR BEBAS GLUTEN Lucia Crysanthy Soedirga
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Abstract

The food bar is a product that widely consumed due to its convenience and nutritious. The food bar commonly made from the wheat flour; however, other ingredients such as cauliflower and purple sweet potato can use as an alternative to make a gluten-free food bar. In this research, purple sweet potato and cauliflower were processed into composite flour within ratio 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50. The result has shown that 90:10 of purple sweet potato flour and cauliflower was selected as the preferred ratio to make gluten free food bar. This food bar has hardness value of 983.32±1.39. The scoring result aroma, mouthfeel, texture, and taste were 2.98±1.14 (slightly not odd aroma); 3.73±1.04 (slightly not dry); 3.65±1.19 (slightly not easy to be broken); 2.93±1.23 (slightly not odd taste). Meanwhile, the degree of acceptance from panelist was neutral to slightly like toward aroma, mouthfeel, texture, taste, and overall acceptance of food bar within the value 4.80±1.11; 4.65±1.19; 4.40±1.19; 4.78±1.21; and 4.70±1.14, respectively. Moreover, it has 16.89±0.55% of moisture, 2.92±0.11% of ash, 11.01±0.11% of protein, 18.12±0.50% of fat, 51.06±0.11% of carbohydrate (by difference), and 10.82±0.07% of dietary fibre.
KARAKTERISTIK NUGGET TAHU DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) DAN PERBEDAAN JENIS MINYAK UNTUK MENGGORENG Titri Siratantri Mastuti
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Nugget is a fried processed product with basic ingredients generally from chicken or fish. Nugget can also be made from plant-based ingredients such as high protein white tofu and white oyster mushrooms. The cooking oil used can affect the fat content of the nuggets. The purpose of this study was to determine the best ratio of white tofu and white oyster mushrooms, the right type of binder flour, to determine the right concentration of binder flour and to determine the right type of oil for frying tofu nuggets which have the best characteristics. The first phase of research consisted of two factors, namely the type of flour as a binding agent (wheat flour, sago flour and wheat flour: sago flour) with a concentration of 10% and the ratio of white tofu: white oyster mushrooms (100: 0, 90:10, 80: 20, 70:30). The second phase of the research consisted of two factors, namely the concentration of selected flour in stage I (15%, 20%, 25%) and the type of oil (palm oil and coconut oil) used for frying tofu nuggets. The parameters analyzed included moisture content, ash content, protein content, fat content, carbohydrate content, color, texture, and organoleptics (multiple paired comparison and hedonic). The best formulation of tofu nuggets is nuggets with the 15% wheat flour as binder with ratio of white tofu: white oyster mushrooms (90:10) and fried using coconut oil. The best tofu nuggets have a water content of 27.42%, a protein content of 16.90%, a fat content of 17.48%. The physical characteristics of tofu nuggets are yellowish brown on the outside, and have a compact and chewy texture.Keywords        : nugget, tofu, white oyster mushrooms, wheat, coconut oil
PEMBUATAN MI SINGKONG : KARAKTERISASI MI SINGKONG HASIL PENAMBAHAN JENIS PROTEIN DAN RASIO TEPUNG SINGKONG TERHADAP TAPIOKA Hardoko Hardoko; Clara Tasia; Titri Siratantri Mastuti
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Cassava noodles are noodles made from cassava and do not contain gluten (non gluten). Non-gluten-based noodles are less attractive to the public because of the physical properties of the noodles. The purpose of this study was to obtain the appropriate type of protein and the ratio of cassava flour to tapioca in the manufacture of cassava noodles. The method used is an experimental method which is divided into two stages. The first stage of the research was made treatment of soy protein isolate (ISP) 5%, ISP 10%, eggs 2.5%, 5%, and 7.5%. The second stage was treated with the ratio of cassava flour - tapioca ((80:20, 70:30, 60:40, 50:50) and the best types of protein were stage one (X), X-1.5%, and X + 1.5%. that the addition of 5% eggs can reduce the value of cooking losses, stickiness level, and increase the water absorption and the elasticity of the noodles The results of the sensory comparison test with commercial noodles show that cassava noodles are more chewy and stickier than commercial noodles but have no taste and aroma of cassava. In the comparison test between cassava noodles and commercial noodles, the value is acceptable. The results of the second stage of the study showed that the best noodles were the best cassava noodles from the treatment of the ratio of 60:40 cassava flour: tapioca and the addition of eggs of 6.5%. This treatment resulted in shrunken cassava noodles. lower cooking and stickiness, high water absorption, high elasticity, and sensoy hedonic grades are somewhat preferred.
VARIASI pH, SUHU DAN WAKTU PADA EKSTRAKSI PEKTIN KULIT BUAH NAGA MERAH Ratna Handayani
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Kulit buah naga merah diketahui mengandung pektin yang dapat diperoleh dengan cara ekstraksi. Pektin merupakan senyawa polisakarida yang banyak ditemukan pada dinding sel primer tumbuhan. Ekstraksi pektin dapat dipengaruhi oleh pH, suhu, dan waktu. Tujuan dari penelitian ini adalah untuk menentukan pH, suhu, dan waktu terbaik dalam proses ekstraksi pektin kulit buah naga merah. Penelitian tahap I bertujuan untuk menentukan pH terbaik (2, 3, 4, dan 5). Penelitian tahap II bertujuan untuk menentukan suhu (70, 80, dan 90oC) dan waktu (40, 60, dan 80 menit) terbaik. Analisis yang dilakukan terhadap pektin kulit buah naga meliputi rendemen, berat ekivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, viskositas, dan lightness. Pemilihan metode terbaik berdasarkan uji viskositas, kadar metoksil dan derajat esterifikasi. Metode ekstraksi terpilih adalah ekstraksi dengan pH 5, suhu 70oC, dan waktu 80 menit. Karakteristik yang dihasilkan yaitu rendemen sebesar 11,14%, berat ekivalen sebesar 896,18 mg, kadar metoksil sebesar 3,73%, kadar galakturonat sebesar 40,86%, derajat esterifikasi sebesar 51,89%, viskositas sebesar 649,83 cP, dan nilai Lightness sebesar 35,63. Pektin yang dihasilkan merupakan pektin bermetoksil rendah.
PENGARUH JENIS DAUN DAN KONSENTRASI ETANOL TERHADAP AKTIVITAS INHIBISI α-GLUKOSIDASE DAN ANTIOKSIDAN EKSTRAK DAUN BELIMBING Tagor Marsillam Siregar
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Daun belimbing memiliki kandungan senyawa bioaktif seperti alkaloid, fenolik, dan flavonoid yang memiliki fungsi sebagai antioksidan dan inhibitor α-glukosidase. Tujuan dari penelitian ini adalah untuk memanfaatkan ekstrak daun belimbing sebagai antioksidan dan inhibitor α-glukosidase. Penelitian pendahuluan dilakukan untuk mengetahui karakteristik daun belimbing dengan uji kadar air. Pada penelitian utama dilakukan ekstraksi dengan metode maserasi pada 2 jenis daun belimbing (A. carambola L. dan A. bilimbi L.) menggunakan pelarut etanol dengan konsentrasi berbeda (50%, 70%, 96%). Pada seluruh ekstrak yang dihasilkan dilakukan analisis rendemen, total fenolik, total flavonoid, aktivitas antioksidan, dan aktivitas inhibisi α-glukosidase. Ekstrak daun belimbing manis (A. carambola L.) dengan pelarut etanol 96% memiliki nilai rendemen tertinggi, yaitu sebesar 11,38±0,90%. Ekstrak etanol 96% daun belimbing manis (A. carambola L.) dan daun belimbing wuluh (A. bilimbi L.), serta ekstrak etanol 70% daun belimbing manis (A. carambola L,) memiliki nilai total fenolik tertinggi, yaitu sebesar 142,07±4,50 mg GAE/g, 134,81±4,08 mg GAE/g ekstrak, dan 139,52±6,38 mg GAE/g ekstrak secara berurutan. Ekstrak daun belimbing wuluh (A. bilimbi L.) dengan pelarut etanol 96% memiliki nilai total flavonoid tertinggi sebesar 48,22±0,95 mg QE/g ekstrak. Daun belimbing manis (A. carambola L.) dan daun belimbing wuluh (A. bilimbi L.) yang diekstraksi dengan etanol 96% menghasilkan ekstrak daun belimbing dengan aktivitas antioksidan dan inhibisi α-glukosidase terbaik. Ekstrak etanol 96% daun belimbing manis (A. carambola L.) dan daun belimbing wuluh (A. bilimbi L.) memiliki aktivitas antioksidan dengan nilai IC50 sebesar 111,07±5,98 ppm dan 123,49±4,52 ppm secara berurutan, serta memiliki aktivitas inhibisi α-glukosidase dengan nilai IC50 sebesar 180,72±8,43 ppm dan 205,45±10,42 ppm secara berurutan.
PENGARUH SUPLEMENTASI IKAN TERI (Stolephorus sp.) TERHADAP KANDUNGAN OMEGA-3 DAN OMEGA-6 PADA TELUR DAN DAGING AYAM RAS HISEX BROWN [THE EFFECT OF ANCHOVY FISH (Stolephorus sp.) SUPPLEMENTATION ON THE CONTENT OF OMEGA-3 AND OMEGA-6 IN HISEX BROWN CHICKEN EGG AND MEAT] Marcelia Sugata; Callista Levina Wahyudi; Erlangga Kodrat; Jan Tjie Tan
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

The balance between omega-3 and omega-6 in the body is very important. The ideal omega-6/omega-3 ratio is 4:1 or lower, but modern people's diets with high omega-6/omega-3 ratio increase the risk of various diseases such as cardiovascular disease. To lower this ratio, the increase of omega-3 intake is required. Egg as a source of omega-3 is idealy consumed by people. Omega-3 eggs can be increased by providing supplementation of anchovy fish in chicken feed. Therefore, this study aimed to analyse the effect of five-months anchovy (Stolephorus sp.) supplementation on the level of omega-3 and omega-6 in Hisex Brown chicken eggs and meat. Laying hens were fed commercial feed which had been added with anchovy powder for five months. Samples of eggs and chicken meat (breast, upper thigh, lower thigh) were taken every 1-2 months, then the oil from the sample was extracted. Analysis of omega-3 and omega-6 content in oil samples was carried out by GC-MS Based on the results after five months of supplementation, longer supplementation period resulted in higher content of omega-3 (especially docosahexaenoic acid/DHA) and omega-6 (arachidonic acid/ARA) in egg yolks. Compared to the first month, the omega-3 and omega-6 content of eggs in the fifth month increased by 3.5 and 15.5 times, respectively. The content of omega-3 and omega-6 in chicken meat (breast, upper and lower thigh) during supplementation period were fluctuated. However, the omega-6/omega-3 ratios in the chicken breast and upper thighs got lower as the supplementation period lengthened.BAHASA INDONESIA ABSTRAK: Keseimbangan antara omega-3 dan omega-6 di dalam tubuh sangatlah penting. Rasio omega-6/omega-3 yang ideal adalah 4:1 atau lebih rendah, namun pola makan masyarakat modern memiliki rasio omega-6/omega-3 yang tinggi sehingga meningkatkan risiko berbagai penyakit seperti kardiovaskular. Untuk menurunkan rasio tersebut, dibutuhkan peningkatan asupan omega-3. Telur merupakan salah satu sumber omega-3 yang banyak dikonsumsi oleh masyarakat. Peningkatan omega-3 telur dapat dilakukan dengan memberikan suplementasi ikan teri pada pakan ayam. Oleh karena itu, penelitian ini bertujuan untuk menganalisis pengaruh suplementasi ikan teri (Stolephorus sp.) terhadap kandungan omega-3 dan omega-6 pada telur dan daging ayam ras petelur strain Hisex Brown. Ayam petelur diberikan pakan komersil yang telah ditambahkan dengan bubuk ikan teri selama lima bulan. Sampel telur dan daging ayam (dada, paha atas, paha bawah) diambil setiap 1-2 bulan, lalu minyak dari sampel diekstraksi. Analisis kandungan omega-3 dan omega-6 dari sampel minyak dilakukan dengan GC-MS. Berdasarkan hasil yang diperoleh dari lima bulan suplementasi, periode suplementasi yang semakin lama menghasilkan kandungan omega-3 (khususnya docosahexaenoic acid/DHA) dan omega-6 (arachidonic acid/ARA) yang semakin tinggi pada kuning telur. Dibandingkan bulan pertama, kandungan omega-3 dan omega-6 telur pada bulan kelima meningkat masing-masing 3,5 dan 15,5 kali lipat. Kandungan omega-3 dan omega-6 pada daging ayam (dada, paha atas dan paha bawah) selama periode suplementasi mengalami fluktuasi. Meskipun demikian, rasio omega-6/omega-3 pada dada dan paha atas semakin rendah seiring dengan periode suplementasi yang semakin lama.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI ANALOG BERBASIS SINGKONG DENGAN PENAMBAHAN KARAGENAN [PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CASSAVA BASED NOODLE ANALOGUE WITH CARRAGEENAN ADDITION] Hardoko Hardoko; Delicia Martha; Yuniwaty Halim
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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Cassava noodles are considered as a type of non-gluten-based noodles that have stickiness and higher cooking loss than wheat noodles. The addition of several types of hydrocolloids was allegedly able to improve the quality of starch-based analog noodles. The purpose of this study was to determine the characteristics of analogue noodles based on cassava plus carrageenan hydrocolloid compared to wheat noodles. The research method used was the experimental method of adding 0%, 5%, 10%, and 15% carrageenan to the cassava-based analog noodle formulation. The results showed that the addition of carrageenan to cassava-based analog noodles reduced the elasticity, chewability, water absorption and elongation of noodles, but increased the stickiness, tensile strength, and elasticity of analog noodles. Analog noodles whose characteristics of elasticity, stickiness, and hardness are close to that of commercial wheat noodles are those with 10% carrageenan added. The level of preference for cassava-based analog noodles added with 10% carrageenan was still below commercial wheat noodles which reached a hedonic level of moderate liking (score 5.0), however, the level of preference for analog noodles still reached neutral to moderate (4.5-5.0).BAHASA INDONESIA ABSTRAK: Mie singkong dianggap sebagai jenis mie berbasis non-gluten yang  memiliki sifat lengket dan susut masak lebih tinggi daripada mi terigu. Penambahan beberapa jenis hidrokoloid disinyalir dapat memperbaiki mutu mi analog berbasis pati. Tujuan dari penelitian ini adalah untuk mengetahui karakteristrik mi analog berbasis singkong  yang ditambah hidrokoloid karagenan dibandingkan dengan mi terigu. Metode penelitian yang digunakan adalah metode eksperimen penambahan karaginan 0%, 5%, 10%, dan 15% pada formulasi mi analog berbasis singkong. Hasil penelitian menunjukkan bahwa Penambahan karagenan pada mi analog berbasis singkong dapat menurunkan kekenyalan, daya kunyah, daya serap air, dan elongasi mi, tetapi menaikkan kelengketan, kuat tarik, dan elastisitas mi analog. Mi analog yang karakteristik kekenyalan, kelengketan, dan kekerasan nya mendekatai mi terigu komersiil adalah yang ditambah karagenan 10%. Tingkat kesukaan terhadap mi analog berbasis singkong yang ditambah karagenan 10% masih dibawah mi terigu komersiil yang mencapai tingkat hedonik agak suka (skor 5,0), meskipun demikian tingkat kesukaan mi analog masih mencapai netral sampai agak suka (4,5-5,0).   
PENGUJIAN AKTIVITAS ANTIJAMUR Bacillus amyloliquefaciens STRAIN N1 [ASSESSMENT ON ANTIFUNGAL ACTIVITY OF Bacillus amyloliquefaciens STRAIN N1] Juandy Jo; Sara Thalia Subroto; Hans Victor; Astia Sanjaya
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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The negative impact of fungal contamination in food products is profound. The contamination could be caused by fungi that threatens human health as well. Effective and safe antifungal compounds therefore are crucial to control this issue. It had been reported that certain strains of Bacillus amyloliquefaciens exerted an antifungal activity. As a strain of Bacillus amyloliquefaciens (called strain N1) had been isolated by our laboratory from a chicken gizzard, we investigated whether this strain had an antifungal activity as well. Two species of fungi, i.e., Aspergillus welwitschiae and Penicillium sp., were utilized as the target in the whole-cell co-culture method. The result showed that Bacillus amyloliquefaciens strain N1 significantly inhibited the growth of Aspergillus welwitschiae and Penicillium sp. (percentages of inhibition were 73.3% and 100%, respectively). Next, with the availability of whole genome data of Bacillus amyloliquefaciens strain N1, the bioinformatic analyses with RAST and nucleotide BLAST database suggested that Bacillus amyloliquefaciens strain N1 could secrete antifungal compounds of bacillomycin D, surfactin and fengycin. In conclusion, Bacillus amyloliquefaciens strain N1 has a potential to be further utilized due to the presence of its antifungal activity. BAHASA INDONESIA ABSTRAK:Dewasa ini, permasalahan kontaminasi pada produk makanan banyak ditemukan. Kontaminasi ini dapat disebabkan, salah satunya oleh jamur yang dapat mengancam kesehatan manusia. Oleh karena itu, senyawa antijamur yang efektif dan aman dibutuhkan untuk mengendalikan permasalahan ini. Berdasarkan penelitian terdahulu, strain tertentu dari bakteri Bacillus amyloliquefaciens diketahui memiliki aktivitas antijamur. Pada penelitian ini, isolat bakteri Bacillus amyloliquefaciens strain N1 yang berhasil diisolasi dari tembolok ayam oleh laboratorium Program Studi Biologi Universitas Pelita Harapan diteliti kemampuan aktivitas antijamurnya. Dua spesies jamur, Aspergillus welwitschiae dan Penicillium sp. dipergunakan sebagai target dalam percobaan dengan metode whole-cell co-culture. Hasil percobaan menunjukkan bahwa Bacillus amyloliquefaciens strain N1 menghambat pertumbuhan Aspergillus welwitschiae dan Penicillium sp. masing-masing sebesar 73,3% dan 100%. Percobaan selanjutnya adalah analisis bioinformatika dengan RAST dan nucleotide BLAST database berhubung tersedianya data whole genome dari Bacillus amyloliquefaciens strain N1, dimana ditunjukkan kemungkinan bahwa senyawa antijamur yang dihasilkan adalah bacillomycin D, surfactin dan fengcyn. Kesimpulan kami adalah bahwa Bacillus amyloliquefaciens strain N1 memiliki potensi untuk dipergunakan lebih lanjut berkat aktivitas antijamurnya.Kata kunci: analisis bioinformatika; antijamur; Aspergillus welwitschiae; Bacillus amyloliquefaciens strain N1; Penicillium sp.
PENGARUH PERENDAMAN KAPUR SIRIH DALAM PEMBUATAN MANISAN KERING MELON (Cucumis melo L.) [THE EFFECT OF SOAKING SLAKED LIME IN HONEYDEW (Cucumis melo L.) DEHYDRATED FRUIT PRODUCTION] Melanie Cornelia; Ratna Handayani; Aditya Dwi Hendarman
FaST : Jurnal Sains dan Teknologi Vol. 8 No. 2 (2024): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Honeydew (Cucumis melo L.) has been known as a base fruit for food products such as jam, jelly candy and dehydrated fruit due to high nutrition content. The objectives of this research were to determine the best concentration of slaked lime which produced honeydew dehydrated fruit with the best physical and organoleptic characteristics.  Concentration of slaked lime is the main factor on this research, which consists of five levels: 0.2%, 0.4%, 0.6%, 0.8% and 1 %. The main characteristics that were concerned in this research were water content, water activity (aw), Hue angle and organoleptic. Data was analyzed by variance analysis (ANOVA) and followed by Duncan test (α=0.05). Result showed that honeydew-dehydrated fruit using 1% concentration of slaked lime have the highest score for brightness level, yellowness level and Hue angle. Water content and water activity (aw) honeydew-dehydrated fruit with 1% concentration of slake lime are 13.92% and 0.467.  Bahasa Indonesia Abstract:Buah melon (Cucumis melo L.) telah dikenal sebagai bahan dasar untuk produk makanan seperti selai, permen jeli dan buah kering karena kandungan gizinya yang tinggi. Tujuan dari penelitian ini menentukan konsentrasi kapur sirih terbaik yang menghasilkan buah kering melon dengan karakteristik fisik dan organoleptik terbaik. Konsentrasi kapur sirih merupakan faktor utama dalam penelitian ini, yang terdiri dari lima level: 0,2%, 0,4%, 0,6%, 0,8% dan 1%. Karakteristik utama yang diperhatikan dalam penelitian ini adalah kadar air, aktivitas air (aw), 0Hue dan organoleptik. Data dianalisis dengan analisis varians (ANOVA) dan dilanjutkan dengan uji Duncan (α = 0,05). Hasil penelitian menunjukkan bahwa buah kering melon dengan konsentrasi kapur sirih 1% memiliki nilai skoring tertinggi untuk tingkat kecerahan, tingkat kekuningan dan 0Hue. Kadar air dan aktivitas air (aw) buah yang dikeringkan dengan konsentrasi kapur sirih 1% adalah 13,92% dan 0,467.
KARAKTERISTIK FISIKOKIMIA KOMBUCHA DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN MADU [PHYSICOCHEMICAL CHARACTERISTICS OF KOMBUCHA FROM GOTU KOLA LEAVES (Centella asiatica (L.) Urban) WITH HONEY ADDITION] Ratna Handayani; Stefany Indah Pricilia Tjoa; Dela Rosa
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Gotu kola (Centella asiatia (L.) Urban) is a type of plant that grows in Indonesia and is generally used as a brewed drink and traditional medicine. Kombucha is a fermented beverage of tea and sugar as a fermentation substrate using a kombucha starter culture called Symbiotic Culture of Bacteria and Yeast. This research to determine the effect of honey addition and fermentation time for antioxidant activity of kombucha. Gotu kola with concentrations of 1%, 2% and 3% leafs with 12 days of fermentation. Kombucha with the best antioxidant activity added with honey and variations in fermentation time. Kombucha analyzed in the form of antioxidant activity, total phenolic, color, pH, total titrated acid, total dissolved solids, SCOBY thickness, total bacteria, total yeast, and hedonic. Gotu kola kombucha was added with 10%, 15%, and 20% honey with 4 days, 8 days, 12 days, and 16 days of fermentation. Gotu kola kombucha with the addition of 20% honey and 12 days of fermentation had the lowest IC50 amount of 4061,64±355,41 ppm, total phenolic amount of 995,8176±0,67 mg GAE/L, lightness amount of 42,34±0,07, oHue amount of 89,76±0,02, pH amount of 2,77±0,00, SCOBY thickness amount of 0,70±0,07 cm, total bacteria amount of 4,73±8,54 CFU/mL, total yeast amount of 6,72±7,33 CFU/mL, and overall acceptance 6,27±0,96. Gotu kola kombucha with the addition of 20% honey and 12 days of fermentation had the highest antioxidant activity indicated by the lowest IC value..Keywords: fermentation; gotu kola (Centella asiatica (L.) Urban); honey; IC50; kombuchaABSTRAKPegagan (Centella asiatia (L.) Urban) adalah salah satu jenis tanaman yang tumbuh di Indonesia dan pada umumnya dimanfaatkan sebagai minuman yang diseduh dan obat-obatan tradisional. Kombucha merupakan minuman yang diperoleh dari hasil fermentasi teh dan gula sebagai substrat fermentasi dengan menggunakan starter kultur kombucha yang disebut Symbiotic Culture of Bacteria and Yeast. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu dan lama fermentasi terhadap aktivitas antioksidan kombucha. Kombucha akan dilakukan analisis berupa aktivitas antioksidan, total fenolik, warna, pH, ketebalan pelikel, total bakteri, total khamir, dan penerimaan secara keseluruhan. Kombucha daun pegagan ditambahkan madu 10%, 15%, dan 20% dengan lama fermentasi selama 4 hari, 8 hari, 12 hari, dan 16 hari. Kombucha pegagan dengan penambahan madu 20% dan lama fermentasi 12 hari memiliki nilai IC50 terendah yaitu sebesar 4061,64±355,41 ppm, total fenolik 995,8176±0,67 mg GAE/L, lightness 42,34±0,07, oHue 89,76±0,02, pH 2,765±0,00, ketebalan pelikel 0,70±0,07 cm, total bakteri 4,73±8,54 CFU/mL, total khamir 6,72±7,33 CFU/mL, dan dan penerimaan keseluruhan 6,27±0,96. Kombucha pegagan dengan perlakuan penambahan madu 20% dan lama fermentasi 12 hari memiliki aktivitas antioksidan tertinggi ditunjukkan dengan nilai IC50 yang terendah.          Kata kunci: IC50; kombucha; lama fermentasi; madu; pegagan (Centella asiatica (L.) Urban)

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