ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulKadar Tanin, Fenolik, Flavonoid, Daya Antioksidan, Dan Uji Daya Terima Kombucha Secang (Caesalpinia Sappan L.) Sebagai Minuman Fungsional Alternatif Berdasarkan Lama Fermentasi |
| Nama: NURUL FEBRIANI |
| Tahun: 2025 |
| Abstrak ABSTRACT NURUL FEBRIANI. Tannin, Phenolic, Flavonoid Content, Antioxidant Power and Acceptability Test of Kombucha Secang (Caesalpinia sappan L.) as an Alternative Functional Drink Based on Fermentation Duration (supervised by Prof. Dr. Nurdin, M.Si., M.Kes). Nutrition Study Program Public Health of Faculty Tadulako University Degenerative disease is a problem caused by human daily life. Indonesia, which is a developing country, has limitations in overcoming health problems, namely the prevalence of degenerative diseases is increasing. Denerative disease is a non-communicable disease. This study aims to analyze the levels of tannins, phenolics, flavonoids, antioxidant power and acceptability test of secang kombucha based on the length of fermentation. This type of research is quantitative research with descriptive research based on laboratory tests. Analysis of tannin, phenolic, flavonoid content using UV-Vis spectrophotometer method, and IC50 using DPPH method. Acceptability analysis is analytic through organoleptic test and hedonic quality test. The results of nutritional research per 100g, namely K0, relatively high tannin levels, namely formula K3 10.8230/100g, relatively high phenolic levels, namely formula K2 12.2175/100g, relatively high flavonoid levels, namely formula K2 2.7420/100g, relatively strong IC50 values, namely formula K2 97.7940 ppm. The results of the research on the acceptability test for the most preferred color parameter is formula K0 60.0%, for the most preferred aroma parameter is formula K0 53.3%, for the most preferred taste parameter is formula K1 66.0%. From the hedonic quality test K1 is red, has a distinctive sour kombucha aroma, tastes slightly sour. Keywords: Antioxidant Power, Acceptability, Phenolic, Flavonoid, Tannin Content, Kombucha Secang |