KARAKTERISTIK BIOKIMIA DAN MIKROBIOLOGI PADA LARUTAN FERMENTASI KEDUA KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI INOVASI PRODUK BIOTEKNOLOGI TERKINI
DOI:
https://doi.org/10.30605/biogenerasi.v7i2.1765Keywords:
Bunga Telang, Kombucha, Added HoneyAbstract
Salah satu kandungan bunga telang (Clitoria ternatea L) yaitu berupa antosianin yang memiliki potensi sebagai antioksidan dan antibakteri. Bunga telang dapat diolah menjadi minuman kombucha yang merupakan inovasi produk bioteknologi terkini dari kayak nya karakteristik biokimia dan mikrobiologi. Penambahan madu jenis Clover Honey dapat dimanfaatkan sebagai pemanis serta sumber nutrisi yang baik bagi tubuh dalam pembuatan minuman kombucha bunga telang pada fermentasi kedua. Oleh karena itu, dalam penelitian ini kombucha bunga telang yang telah dipanen selama 2 minggu lalu ditambahkan madu Clover Honey selama waktu tambahan 7 hari yaitu 21 hari. Metode yang digunakan dalam penellitian ini adalah Rancangan Acak Kelompok (RAK) yang dibagi menjadi dua faktor. Faktor I merupakan fermentasi kombucha bunga telang berumur 1 minggu pada konsentrasi gula (20%, 30%, dan 40%) dan faktor II yaitu fermentasi kombucha bunga telang dengan penambahan madu Clover Honey pada konsentrasi madu (20%, 30%, dan 40%). Data yang diperoleh dari penelitian dianalisis menggunakana ANOVA dan apabila terdapat interaksi antara kedua faktor maka dilanjutkan dengan uji lanjut BNT (Beda Nyata Terkecil) atau DMRT 5%. Hasil yang telah diperoleh setelah kombucha bunga telang difermentasi selama 21 hari yaitu konsentrasi madu berpengaruh nyata (α= 0,05) terhadap nilai total asam, pH, total fenol, total total gula, dan total mikroba. Perlakuan terbaik diperoleh yaitu pada adalah konsentrasi 40% yaitu total asam 1,88%, total fenol 115,71 ppm, total gula 23.53%, dan total mikroba 8,01 log CFU/mL. Perlakuan terbaik untuk mengetahui karakteristik mikrobiologi pada kombucha bunga telang (Clitoria ternatea L) selama fermentasi kedua dan pasca ditambahkan madu Clover Honey adalah konsentrasi 40%. Aktivitas antibakteri pada Staphylococcus aureus memiliki rata-rata diameter zona hambat sebesar 17,54 mm dengan kategori kuat. Pada bakteri Staphylococcus epidermidis zona hambat sebesar 16,73 mm dengan kategori kuat. Zona hambat sebesar 15,96 mm pada bakteri Pseudomonas aeruginosa dengan kategori kuat. 15,26 mm pada bakteri Escherichia coli dengan kategori kuat. Karakteristik biokimia dan mikrobiologi yang dihasilkan oleh kombucha bunga telang melalui fermentasi yang kedua merupakan salah satu terobosan baru untuk menciptakan inovasi produk bioteknologi terkini.
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