PENYUSUNAN E- MODUL BERBASIS RISET UJI KUALITAS KOMBUCHA TEH HERBAL INDONESIA

IRIYANTI, HERLINA (2025) PENYUSUNAN E- MODUL BERBASIS RISET UJI KUALITAS KOMBUCHA TEH HERBAL INDONESIA. S1 thesis, Universitas PGRI Madiun.

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Abstract

Herlina Iriyanti, 2025. Development of an E-Module Based on Research on the Quality Testing of Indonesian Herbal Tea Kombucha. Thesis. Biology Education Program, FKIP, Universitas Pgri Madiun, Supervisors (I) Pujiati, S.Si., M.Si., (II) Sri Utami, S.Pd., M.Pd. This study aims to evaluate the quality of Indonesian herbal tea-based kombucha through a multidimensional analysis that includes validation of the learning medium (E-Module), organoleptic testing, pH changes, and SCOBY biomass growth, as well as antibacterial and antioxidant activity. Six types of herbal tea gambir leaves, Dutch teak, moringa leaves, cat's whiskers, temulawak, and green tea were used as fermentation substrates for 24 days. E-module validation by subject matter experts and media specialists indicated suitability levels of 85.23% and 94.32%, respectively, indicating that the module is highly suitable for educational use. Organoleptic analysis revealed that visual parameters (color) were the most preferred attribute by panelists, while aroma and taste varied among individuals. The pH measurement results showed a significant decrease on days 3 to 9, with Dutch teak tea and moringa leaves experiencing the most drastic pH decrease. The highest SCOBY weight was produced by gambir tea (29.2 g on day 12), while cat's whisker tea showed a fluctuating growth pattern due to the antimicrobial compounds it contains. Antibacterial testing indicated that temulawak tea had the strongest activity against Staphylococcus aureus (inhibition zone of 8.5 mm), while gambir tea had a limited effect on Escherichia coli. Antioxidant testing using the DPPH method showed that Dutch teak tea had the highest antioxidant capacity (IC50 = 24.21 ppm), followed by gambir leaves (28.49 ppm), while cat's whiskers had the lowest activity. Overall, herbal tea types significantly influence kombucha quality parameters. These results confirm that Indonesian herbal teas have high potential as substrates for functional kombucha fermentation and can be integrated into the development of educational media based on fermented food products.

Item Type:	Thesis/Skripsi/Tugas Akhir (S1)
Kata Kunci:	Kombucha, Indonesian Herbal Tea, SCOBY, Antioxidant, Antibacterial, Fermentation, E-Module
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	HERLINA IRIYANTI HERLINA
Date Deposited:	12 Aug 2025 04:05
Last Modified:	12 Aug 2025 04:05
URI:	http://eprint.unipma.ac.id/id/eprint/3937

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