ABSTRACT

Lathif, Yudrik. 2015. Effect of Long Fermentation and Concentration

Variations Decoction of Cherry Leaf (Muntingia calabura L.)
Against Antioxidant Activity, Total Acid and pH Medium Water
Kefir Cherry Leaf Tea. Preceptor: Ir. Lilik Harianie, M.P and M.
Mukhlis Fahruddin M.S.I
Keywords: Kefir water, Cherry leaf, Concentration, Fermentation.
Water Kefir is a fermented beverage from water kefir seeds. Alternatives
media important are found for the development of this product, one of the media
that potentially is cherry leaf tea (Muntingia calabura L.). This research aims to
determine the effect of long fermentation and variation concentration and the
interaction of both on the antioxidant activity, total acid and pH of the medium
water kefir cherry leaf tea. This research is a randomized experimental design
(RAK) factorial. The first factor is a long fermentation (18 hours, 21 hours and 24
hours). The second factor is the concentration of the cherry leaf tea (2.5%, 5% and
10%), of these two factors, combined with the addition of sucrose 6%, raisins 1%,
water kefir seeds 5% and incubated at room temperature. The data obtained from
the measurement of total acid with an average of measurement results 0.206% 0.353%, pH of the medium with an average of measurement results 3.63 to 4.45
and antioxidant activity with an average of measurement results before
fermentation 3.367% - 11.755 % and after fermentation 4.371% - 13.330%. Based
on the data obtained, the resulting product is a halal product with good benefits to
health.

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