CD Skripsi

pengaruh lama fermentasi scoby (Symbiotic Culture Of Bacteria and Yeast) terhadap kualitas kombucha sari buah pedada sebagai rancangan lkpd materi inovasi teknologi biologi sma kelas x

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Probiotic drinks are healthy drinks that contain good bacteria that are beneficial for the digestive tract and one example is kombucha. Kombucha is a fermented tea drink that is beneficial for health because it is made from SCOBY (Symbiotic Culture of Bacteria and Yeast) microorganisms. In line with this, with the abundant availability of pedada fruit in the Mangrove forest in Dumai City and the lack of optimal utilization of the content of pedada fruit which also has healthy nutritional content, researchers will maximize the use of local wisdom fruit in making probiotic drinks. The utilization of the potential of pedada fruit is not yet widely known to the general public and one effort in utilizing local wisdom fruit is to process it into a kombucha drink from pedada fruit juice.
The purpose of this study was to determine how the effect of the length of SCOBY fermentation time on the quality of pedada fruit juice kombucha. In addition, the results of the study will be used to create a draft of LKPD regarding the length of SCOBY fermentation time on the quality of pedada fruit juice kombucha on the material of biological technology innovation for grade X SMA as teaching materials in learning.
This research method is divided into two stages, namely the experimental stage and the LKPD design stage. This research was conducted at the University of Riau with preparation and implementation time starting from May to September 2024. This research was conducted using the experimental design method (RAL-Factorial) with two treatment factors. The first factor is the concentration of pedada fruit juice (P) consisting of 4 treatments, and the second factor is the fermentation time (T) consisting of 4 levels of days. The parameters in this study include vitamin C levels, antioxidant activity, acidity level (pH), organoleptic tests consisting of color, aroma, taste and hedonic tests. The data obtained will be analyzed quantitatively and qualitatively which will then be used as a LKPD design for biological technology innovation material in the conventional biotechnology sub-material for grade X SMA with the ADDIE model.
The results of the study showed that different SCOBY fermentation times and differences in the concentration of pedada fruit juice affected the quality of pedada fruit juice kombucha. The results showed that the highest vitamin C content was found in P4T4 (300ml fruit juice concentration + 10 days fermentation) which was 10.42% and the lowest in P1T1 (150ml fruit juice concentration + 4 days fermentation) and P1T2 (150ml fruit juice concentration + 6 days fermentation) which was 8.02%, this value has reached the standard for fermented drinks in the Codex international standard. The level of antioxidant activity against pedada fruit juice kombucha drinks is included in the very strong category because the values obtained in all treatments are from 30.465-46.475ppm. The lowest pH value was found in the P3T4 treatment (250ml fruit juice concentration + 10 days fermentation) and P4T4 (300ml fruit juice concentration + 10 days fermentation) with a fermentation time of 10 days, namely 3.3, and is included in the SNI standard for the pH of fruit juice drinks.
The results of organoleptic tests on panelists showed that panelists preferred kombucha made from pedada fruit juice in treatments P1T1 (fruit juice concentration 150ml + 4 days fermentation), P2T1 (fruit juice concentration 200ml + 4 days fermentation), and P3T1 (fruit juice concentration 250ml + 4 days fermentation) because the aroma produced did not smell very sour and the taste produced was still in the sweet and sour-slightly sour category.
The conclusion of this study is that the length of fermentation time affects the quality of kombucha pedada fruit juice, with the best treatment being the P1T1 treatment (150ml fruit juice concentration + 4 days fermentation), and also the one preferred by the panelists. This study can also be used as one of the teaching materials in the form of Student Worksheets that can help increase learning motivation and assist in the learning process on the Biology Technology Innovation material for grade X SMA students.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2005111574

Penerbit

Pekanbaru : Universitas Riau – FKIP – Biologi., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2005111574

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

Rahmat

Versi lain/terkait

Lampiran Berkas

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