Pengaruh Penambahan Andaliman (Zanthoxylum acanthopodium) Dan Kayu Manis (Cinnamomum verum) Serta Lama Fermentasi Terhadap Mutu Minuman Probiotik Water Kefir

Abstract

Abstrak. Andaliman dan kayu manis merupakan rempah asli Indonesia yang mengandung senyawa antioksidan sehingga mampu meningkatkan mutu water kefir sebagai minuman probiotik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan andaliman dan kayu manis serta lama fermentasi terhadap mutu minuman probiotik water kefir. Penelitian ini menggunakan metode Rancangan Acak Lengkap faktorial dengan dua faktor, yaitu penambahan andaliman dan kayu manis (A): (5%, 10%, 15%, 20%) serta lama fermentasi (P): (1 hari, 2 hari, 3 hari, 4 hari). Hasil penelitian menunjukkan semakin banyak penambahan andaliman dan kayu manis maka semakin meningkatkan total padatan terlarut, viskositas, pH, total gula, total flavonoid, dan skor warna serta menurunkan indeks warna, aktivitas antioksidan IC₅₀, total bakteri asam laktat, total khamir, total asam, kadar alkohol, skor aroma, rasa, dan nilai hedonik penerimaan umum. Semakin lama fermentasi maka semakin meningkatkan total asam, total padatan terlarut, viskositas, total flavonoid, dan skor warna serta menurunkan indeks warna, aktivitas antioksidan IC₅₀, pH, total gula, skor rasa, dan aroma. Total bakteri asam laktat dan kadar alkohol meningkat pada perlakuan P₃ dan menurun pada P₄. Total khamir mengalami peningkatan pada perlakuan P₂ dan menurun pada P₃. Perlakuan terbaik A₂P₃ yaitu penambahan andaliman dan kayu manis sebesar 10% serta lama fermentasi selama 3 hari.

The Effect of Addition of Andaliman (Zanthoxylum acanthopodium) and Cinnamon (Cinnamomum verum) and Fermentation Time on the Quality of Water Kefir Probiotic Drink

Abstract. 

Andaliman and cinnamon are native Indonesian spices that contain antioxidant compounds. This research was conducted to determine the effect of the addition of andaliman and cinnamon and fermentation time on the quality of water kefir probiotic drink. This study used a factorial completely randomized design with two factors, the addition of andaliman and cinnamon (A): (5%, 10%, 15%, 20%) and fermentation time (P): (1 day, 2 days, 3 day, 4 days). The results showed that the more andaliman and cinnamon were added, can increase the total dissolved solids, viscosity, pH, total sugars, total flavonoids, color scores, and reduce the color index, IC₅₀ antioxidant activity, total lactic acid bacteria, total yeast, total acid, alcohol, aroma score, taste, and general acceptance hedonic value. The longer the fermentation time can increase the total acid, total dissolved solids, viscosity, total flavonoids, color score, and can decrease the color index, IC₅₀ antioxidant activity, pH, total sugar, taste score, and aroma. Total lactic acid bacteria and alcohol content increased in treatment P₃ and decreased in treatment P₄. Total yeasts increased in treatment P₂ and decreased in treatment P₃. The best treatment was A₂P₃ the addition of 10% andaliman and cinnamon with fermentation time of 3 days.