Wiryawan, Alivianisa Carissa Denty and Prof. Dr. Ir. Elok Zubaidah, MP. (2023) Karakteristik Kimiawi dan Aktivitas Antibakteri Kombucha Kayu Secang (Caesalpinia Sappan L.) terhadap Pertumbuhan Escherichia coli dan Staphylococcus aureus. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada penelitian ini, dibuat kombucha dengan substrat kayu secang (Caesalpinisa sappan L.) dan sukrosa yang difermentasi selama 12 hari. Kayu secang mengandung berbagai macam senyawa fitokimia terutama dari golongan homoisoflavonoid dan fenol. Kandungan fitokimia kayu secang menyumbangkan aktivitas antioksidan yang tinggi, memiliki efek antiinflamasi, juga aktivitas antibakteri terhadap spesies Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhi, Enterobacter aerogens, Candida albicans, dan Escherichia coli. Tujuan dari penelitian ini yaitu untuk menganalisis pengaruh penggunaan kayu secang dengan variasi konsentrasi (0,4%; 0,8%; 1,2%; 1,6%; dan 2%) sebagai substrat kombucha terhadap karakteristik kimia dan aktivitas antibakterinya, serta mendapatkan perlakuan terbaik kombucha kayu secang dibandingkan dengan perlakuan terbaik kombucha teh hitam. Analisis kimia yang dilakukan meliputi pH menggunakan pH meter, total fenol metode Folin-Ciocalteau, dan total gula metode Anthrone. Uji aktivitas antibakteri kombucha kayu secang dilakukan menggunakan metode difusi cakram dengan bakteri uji E. coli dan S. aureus. Hasil pengamatan dijabarkan secara deskriptif dan dianalisis secara statistik menggunakan aplikasi Minitab-19 metode ANOVA, diuji lanjut dengan metode Fisher, dan dilakukan penentuan perlakuan terbaik konsentrasi kombucha kayu secang metode Multiple Criteria Decision Making dengan Teknik Simple Additive Weighting (SAW). Berdasarkan hasil analisis kimia dan aktivitas antibakteri, diperoleh perlakuan terbaik kombucha kayu secang pada konsentrasi 1,2%. Karakteristik pH yang dihasilkan sebesar 3,85, total fenol sebanyak 874,44 mg GAE/ml, total gula sebesar 6,62%, aktivitas antibakteri terhadap E. coli sebesar 8,57 mm, serta aktivitas antibakteri terhadap S. aureus sebesar 7,99 mm. Kesimpulan yang dapat diambil yaitu konsentrasi kayu secang dalam pembuatan kombucha berpengaruh terhadap penurunan pH, peningkatan total fenol, dan peningkatan aktivitas antibakteri terhadap E. coli. Hasil perlakuan terbaik kombucha kayu secang konsentrasi 1,2% tidak menunjukkan adanya perbedaan yang signifikan dengan perlakuan terbaik kombucha teh hitam 0,4% dari semua karakteristik, kecuali total fenol. Saran yang dapat diberikan yaitu perlu dilakukan fermentasi kombucha bersamaan dengan residu serbuk kayu secang untuk mengoptimalkan proses fermentasi serta perlu dilakukan penelitian lebih lanjut secara in vitro dan in vivo untuk mengetahui jenis senyawa bioaktif yang terkandung serta manfaat kombucha kayu secang terhadap penyakit degeneratif.
English Abstract
In this study, kombucha was made by fermenting sugar and sappan wood (Caesalpinisa sappan L.) for 12 days. Numerous phytochemical substances, particularly those from the homoisoflavonoid and phenol families, can be found in sappan wood. Due to its high phytochemical content, sappan wood can be used as anti-inflammatory agent, has strong antioxidant, as well as the antibacterial activity against Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhi, Enterobacter aerogens, Candida albicans, and Escherichia coli species. The aim of this research was to analyze the impact of sappan wood as a kombucha substrate at various concentrations (0.4%, 0.8%, 1.2%, 1.6%, and 2%) on its chemical properties and antibacterial activity, as well as obtaining the best treatment of sappan wood kombucha compared to black tea kombucha. The chemical analysis was performed using a pH meter, the Folin-Ciocalteau method for total phenol, and the Anthrone method for total sugar. Meanwhile, the disc diffusion method was used to examine the sappan wood kombucha's antibacterial activity against the growth of E. coli and S. aureus. The results of the observations were described descriptively, statistically analyzed using the Minitab- 19 application of the ANOVA method, further tested using the Fisher method, and the best treatment was determined for the concentration of sappan wood kombucha using the Multiple Criteria Decision Making method with the Simple Additive Weighting (SAW) technique. Based on the results of chemical analysis and antibacterial activity, sappan wood kombucha at a concentration of 1.2% provided the best treatment. The obtained pH characteristics were 3.85, total phenol content was 874.44 mg GAE/ml, total sugar content was 6.62%, antibacterial activity against E. coli was 8.57 mm, and antibacterial activity against S. aureus was 7. 99 mm. The conclusion that can be derived is that the concentration of sappan wood in kombucha impacts the reduction in pH, increased total phenol content, also increased antibacterial action against E. coli. The findings of the best treatment of 1.2% sappan wood kombucha did not significantly differ from the best treatment of 0.4% black tea kombucha for any parameters, with the exception of total phenol. It is suggested that in order to optimize the fermentation process, sappan wood residue should be fermented together with kombucha. Additionally, more in vitro and in vivo research is required to identify the types of bioactive compounds present and the advantages of sappan wood kombucha against degenerative diseases.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Antibakteri, Karakteristik Kimia, Kayu Secang, Kombucha-Antibacterial, Chemical Characteristic, Kombucha, Sappan Wood |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 10 Jan 2024 03:26 |
| Last Modified: | 10 Jan 2024 03:26 |
| URI: | http://repository.ub.ac.id/id/eprint/207178 |
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