Nadhiroh, Husnun (2018) Pengaruh lama fermentasi dan konsentrasi daun kelor (Moringa oleifera) terhadap karakteristik kefir air daun kelor (Moringa oleifera). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.
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Abstract
INDONESIA:
Kefir air merupakan minuman fungsional yang baik bagi tubuh manusia. Media altrnatif berperan penting dalam pengembangan produk ini, salah satunya yaitu daun kelor (Moringa oleifera). Tujuan penelitian ini yaitu untuk mengetahui pengaruh lama fermentasi dan konsentrasi daun kelor terhadap karaktersitik (total asam, pH, total bakteri asam laktat, aktivoitas antioksidan dan kadar alkohol) kefir air daun kelor (Moringa oleifera). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 16 perlakuan dan 3 ulangan . Faktor I lama fermentasi ( 0 jam, 18 jam, 21 jam dan 24 jam). Faktor II konsentrasi daun kelor (0%, 2,5%, 5% dan 10%). Ari kedua faktor tersebut ditambahkan 6% sukrosa dan 5% bibit kefir air kemudian di unkubasi. Hasil penelitian menunjukkan berpengaruh nyata terhadap total asam laktat, pH, total bakteri asam laktat, aktivitas antioksidan dan kadar alkohol kefir air daun kelor (Moringa oleifera) dengan nilai signifikasi < 0,05. Sedangkan konsentrasi dan interaksi keduanya (lama fermentasi dan konsentrasi) berpengaruh nyata terhadap semua variabel yaitu; total asam laktat, pH, total bakteri asam laktat, aktivitas antioksidan dan kadar alkohol. Berdasarkan hasil pengujian total bakteri asam laktat berkisar 0,06% – 1,63%, data pH berkisar 6,03 – 3,30. Data total BAL (Bakteri Asam Laktat) setelah fermentasi berkisar 0,43 – 1,53 (x 107 cfu/ml). Diperoleh nilai aktivitas antioksidan diperoleh nilai IC50 setelah fermentasi berkisar 44,08 – 19,73 (ppm) dan data kadar alkohol setelah fermentasi berkisar 0,2 – 0,4. Berdasarkan hasil dan pembahasan terhadap data yang diperoleh serta diintegrasikan dengan hukum islam yang berpedoman pada al Quran dan Hadits, maka produk kefir air daun kelor (Moringa oleifera) adalah produk yang halalan toyyiban.
ENGLISH:
Kefir water is a good functional drink for the human body. Alternative media play an important role in developing the product, one of which is Moringa Leaves (Moringa oleifera). The purposes of the research are to know the Influence of Old Fermentation and Moringa Leaves Concentration on the Characteristic (total acid, pH, total lactic acid bacteria, antioxidant activity and alcohol level) of Moringa Leaves of kefir water (Moringa oleifera). The research used Group Randomized Design (RAK) with 16 treatments and 3 replications. Factor I was Old Fermentation (0 hour, 18 hours, 21 hours and 24 hours). Factor II was Moringa Leaves concentration (0%, 2.5%, 5% and 10%). both factors were added 6% sucrose and 5% seeds of kefir water in incubation. The results showed significant effect on total lactic acid, pH, total lactic acid bacteria, antioxidant activity and alcohol content of Kefir water of Moringa Leaves (Moringa oleifera) with significance value of <0,05. While the concentration and interaction of both (long fermentation and concentration) significantly affevted all variables namely; total lactic acid, pH, total lactic acid bacteria, antioxidant activity and alcohol content. Based on total lactic acid bacteria test result ranged from 0,06% - 1,63%, pH data ranged from 6,03 - 3,30. Total data of BAL (Lactic Acid Bacteria) after fermentation ranged from 0.43 to 1.53 (x 107 cfu / ml). The value of antioxidant activity was obtained IC50 value after fermentation ranged from 44.08 - 19.73 (ppm) and data alcohol content after fermentation ranged from 0.2 to 0.4. Based on the results and discussion of data were obtained and integrated with Islamic law based on the Quran and Hadith, the product of Kefir water of Moringa leaves (Moringa oleifera) is a halalan toyyiban product.
Item Type: | Thesis (Undergraduate) | ||||||
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Supervisor: | Harianie, Liliek | ||||||
Contributors: |
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Keywords: | Kelor; Kefir air; Lama fermentasi; Konsentrasi kelor; Moringa; kefir Water; Old Fermentation; Moringa concentration | ||||||
Departement: | Fakultas Sains dan Teknologi > Jurusan Biologi | ||||||
Depositing User: | Heni Kurnia Ningsih | ||||||
Date Deposited: | 01 Mar 2019 10:56 | ||||||
Last Modified: | 01 Mar 2019 10:56 | ||||||
URI: | http://etheses.uin-malang.ac.id/id/eprint/13270 |
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