THE EFFECT OF SUGAR (SUCROSE) CONCENTRATION BASED ON LEMONGRASS (CYMBOPOGON CITRATUS) KOMBUCHA PRODUCTION

• Main Author: Almira, Zuleika
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47074
• Institution: Institut Teknologi Bandung

Spice, part of plant that is commonly utilized for seasoning, flavour, perfume, medicine and food preservation, has special ability as antimicrobe. Suppose lemongrass (Cymbopogon citratus), it grows in tropic area that contains a lot of phenol and antioxidize inside. The purpose from using lemongrass as the main ingredient in this experiment is to make Kombucha that aims to having better taste and quality as the antioxidant with proper additional sugar content. Kombucha is Japan traditional beverage that contains tea, sugar, Symbiotic Culture of Bacteria and Yeast (SCOBY). This experiment is also using variant of sugar concentrate which is 5%, 7.5%, and 10%. Fermentation is processed within a week for several tests. First test is aimed to find out the best treatment of lemongrass to be either pounded or cut off by mixer by using organoleptic method. Observation of dynamical population of Kombucha is repeatedly proceeded on the day 0, 1st, 3rd, 5th and 7th by spreading them on the GYC Agar medium for acetate acid bacteria (AAB), MRS Agar medium for lactate acid bacteria (LAB), and Potato Dextrose Agar (PDA) medium for yeast. Process of acidification is performed through pH and total acid test. While process of sugar reduction is observed through sugar concentration test using digital refractometer. Antioxidant content is observed using DPPH method, total phenol is observed using Folin-Ciocalteu and antibacterial activity is tested by measuring resistance zone of bacteria S. aureus and E. coli on the day 0, 3rd and 7th. Organoleptic test is performed on the day 5th and 7th. Based on that test, cutting off method with mixer will be being applied for final experiment. In pH test, sugar concentration and total acid on 5%, 7% and 10% respectively shows that both pH and sugar are going down, unlike the total acid is going up during the fermentation process. Besides, on the initial fermentation process, microbe is most to least respectively coming from yeast to lactate acid bacteria. The test result of antioxidant variance of 5%, 7.5%, and 10% within day 0, 3, and 7 respectively shows fluctuating which is (4.88% to 5.07%, 5.18% to 4.33%, and 5.44% to 3%), and either does phenol, which is (3.28% to 3.07%, 3.54% to 2.33% and 3.89% to 1%). For test result of antibacterial activity for E.coli and S.aureus with variance of 5%, 7.5% and 10% shows the diameter of resistance zone, respectively, 8 to 9 mm, 6 to 7.5 mm, and 6.5mm, while organoleptic test shows that the contentment level of tester for variant 10% sugar on day 5th is 2.85 and 2.8 on day 7th. Based on the whole test, it is concluded that the best treatment is obtained from a sample that using 7.5% concentration of sugar and sucrose concentration influence the production of Lemongrass Kombucha.