Dinamika Fermentasi dan Bioaktivitas Water Kefir Bunga Telang (Clitoria ternatea L.)
DOI:
https://doi.org/10.24002/biota.v11i3.14790Keywords:
Antibakteri, Bunga telang, Water kefir, TPC, Uji sensoriAbstract
Water kefir merupakan minuman fermentasi probiotik yang dibuat menggunakan water kefir grains dan berpotensi memberikan manfaat bagi kesehatan sistem pencernaan. Penambahan bunga telang (Clitoria ternatea L.) yang kaya senyawa fenolik diperkirakan dapat meningkatkan karakteristik fermentasi, bioaktivitas, dan mutu sensori produk. Penelitian ini bertujuan untuk mengevaluasi karakteristik fermentasi, aktivitas antibakteri, dan kualitas sensori water kefir bunga telang. Minuman dibuat dengan menyeduh bunga telang kering selama 10 menit, kemudian ditambahkan madu dan 15% (b/v) water kefir grains, lalu difermentasi pada suhu ruang selama 48 jam. Parameter yang diamati meliputi kualitas mikrobiologis, pH, total asam tertitrasi, kandungan fenolik total, mutu sensori, serta aktivitas antibakteri. Hasil penelitian menunjukkan bahwa minuman hasil fermentasi memiliki populasi Bakteri Asam Laktat (BAL), Bakteri Asam Asetat (BAA), dan khamir berturut-turut sebesar 1.370 × 10⁵ CFU/mL, 1.170 × 10⁵ CFU/mL, dan 1.120 × 10⁵ CFU/mL. Karakteristik fermentasi optimum diperoleh setelah 48 jam dengan nilai pH 2,93±0,04, total asam tertitrasi 1,19±0,025%, dan kandungan fenolik total 0,9795±0,0018 mgGAE/mL. Aktivitas antibakteri teramati terhadap Salmonella typhi dengan diameter zona hambat sebesar 11,35±2,30 mm. Perbedaan sensori yang signifikan hanya ditemukan pada atribut warna.
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