Pengaruh Konsentrasi Temulawak (Curcuma xanthorrhiza) terhadap Karakteristik Kimia dan Aktivitas Antioksidan Kombucha Selama Fermentasi

Ida Mukhliso(1*), Fadhilah Rahmawati(2), Yunita Khilyatun Nisak(3)


(1) Universitas Nahdlatul Ulama Pasuruan, Pasuruan, Indonesia
(2) Universitas Nahdlatul Ulama Pasuruan, Pasuruan, Indonesia
(3) Universitas Nahdlatul Ulama Pasuruan, Pasuruan, Indonesia
(*) Corresponding Author

Abstract


Temulawak (Curcuma xanthorrhiza Roxb.) is an Indonesian herbal plant containing curcuminoids, flavonoids, and phenolic compounds that hold potential as functional foods. Its utilization remains limited due to its bitter taste and low consumer acceptance. Fermentation is one method for enhancing the functional value and improving the sensory characteristics of the product. This study aims to analyze the effect of fermented temulawak concentration on the chemical characteristics, antioxidant activity, and organoleptic properties of the product. The study employed a laboratory experimental design using a Completely Randomized Design (CRD) comprising four treatments of temulawak concentration—0%, 10%, 20%, and 30%—with three replicates. The parameters observed included pH, total acidity, antioxidant activity, and organoleptic tests for aroma, taste, color, and texture. The results showed that increasing the concentration of fermented temulawak caused a decrease in pH from 6.21 to 5.60, an increase in total acidity from 0.45 to 0.95, and an increase in antioxidant activity from 25.30% to 65.80%. The 30% concentration treatment yielded the highest organoleptic scores for aroma, taste, color, and texture. Curcuma fermented has the potential to be developed as an innovative functional food based on local ingredients that supports health and food diversification.


Keywords


Fermented Temulawak, Functional Food, Antioxidant Activity, Chemical Characteristics, Organoleptic.

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