Dewi, Camelia Norosita and Prof. Dr. Ir. Elok Zubaidah, MP. (2023) Aktivitas Antibakteri Kombucha Minuman Sinom Terhadap Pertumbuhan Escherichia coli dan Staphylococcus aureus. Sarjana thesis, Universitas Brawijaya.
Abstract
Kombucha merupakan hasil fermentasi dari seduhan teh dengan penambahan gula dan starter SCOBY (Symbiotic Culture of Bacteria and Yeast). Umumnya substrat yang digunakan untuk pembuatan kombucha adalah teh hitam, namun pada penelitian ini kombucha yang diteliti berbahan baku daun asam jawa (Tamarindus indica) dan kunyit (Curcuma domestica Val) yang difermentasi selama 7 hari. Daun asam jawa dan kunyit memilki kandungan fenolik yang dapat berperan sebagai antibakteri. Kandungan fitokimia daun asam jawa di antaranya yaitu senyawa kimia seperti flavonoid, tanin dan saponin yang membuat daun ini dapat berkhasiat sebagai obat. Komponen utama dalam rimpang kunyit adalah kurkuminoid dan minyak atsiri yang berpotensi dalam aktivitas farmakologi yaitu sebagai antibakteri, antioksidan, antiinflamasi, antiimunodefisiensi, antivirus, antijamur, antikarsinogenik, dan anti infeksi Tujuan penelitian ini adalah untuk mengetahui sifat mikrobiologi, kimia, serta aktivitas antibakteri kombucha kunyit sinom dengan pengukuran zona bening menggunakan metode difusi cakram. Konsentrasi kunyit yang digunakan adalah 0,8% dengan variasi konsentrasi daun asam jawa 0%; 0,2%; 0,4%; 0,6%; 0,8%; dan 1%. Analisis dilakukan menggunakan ANOVA dengan taraf kepercayaan 95%. Apabila data yang diuji berbeda nyata, dilakukan pengujian lanjut dengan melakukan uji beda nyata terkecil (BNT)/Fisher. Selanjutnya dipilih konsentrasi daun asam jawa terbaik dalam kombucha kunyit sinom melalui metode Multiple Criteria Decision Making dengan teknik Simple Additive Weighting (SAW). Konsentrasi daun asam jawa berpengaruh nyata terhadap perubahan karakteristik kombucha kunyit sinom yaitu meliputi kandungan total mikroba, nilai pH, total gula, dan total fenol. Sedangkan aktivitas antibakteri tidak berbeda nyata akibat perlakuan variasi konsentrasi daun asam jawa. Perlakuan fermentasi berpengaruh nyata terhadap karakteristik kombucha kunyit sinom meliputi kandungan total mikroba, nilai pH, total fenol, total gula, dan aktivitas antibakteri.Konsentrasi terbaik untuk membuat kombucha kunyit sinom adalah dengan penambahan kunyit 0,8% dan daun asam jawa 0,6% dengan pH 3,81; total fenol 240,9 μg GAE/ml; total gula 7,58%, total mikroba 3,37 x 107 CFU/ml, diameter zona hambat terhadap E. coli 3,1 mm dan S. aureus 3,27 mm.
English Abstract
Kombucha is a fermented product of brewed tea with the addition of sugar and SCOBY (Symbiotic Culture of Bacteria and Yeast) starter. Generally, the substrate used for making kombucha is black tea. However, in this study the kombucha made from tamarind leaves (Tamarindus indica) and turmeric (Curcuma domestica Val) which were fermented for 7 days. Tamarind and turmeric leaves have phenolic content which can act as antibacterial agents. The phytochemical content of tamarind leaves includes chemical compounds such as flavonoids, tannins and saponins, which give them medicinal properties. The main components in turmeric rhizomes are curcuminoids and essential oils which have potential in pharmacological activities such as antibacterial, antioxidant, anti-inflammatory, anti-immunodeficiency, antiviral, antifungal, anti-carcinogenic, and anti-infective. The purpose of this research was to determine the microbiological and chemical properties, as well as the antibacterial activity of kombucha sinom beverages by measuring the clear zone using the disc diffusion method. The concentration of turmeric used was 0.8% with varying concentrations of tamarind leaves at 0%; 0.2%; 0.4%; 0.6%; 0.8%; and 1%. Analysis was performed using ANOVA with a 95% confidence level. If the data tested are significantly different, further testing is carried out by carrying out the least significant difference (LSD)/Fisher test. Subsequently, the best concentration of tamarind leaves was chosen in sinom beverages kombucha through the Multiple Criteria Decision Making method with the Simple Additive Weighting (SAW) technique. The concentration of tamarind leaves has a significant effect on changes in the characteristics of sinom beverages kombucha which includes the total microbial content, pH value, total sugar, and total phenol. While the antibacterial activity was not significantly different due to the treatment of variations in the concentration of tamarind leaves. Fermentation treatment significantly affected the characteristics of sinom beverages kombucha including total microbial content, pH value, total phenol, total sugar, and antibacterial activity. The best concentration for making sinom beverages kombucha was with the addition of 0.8% turmeric and 0.6% tamarind leaves. with a pH of 3.81; total phenol 240.9 μg GAE/ml; total sugar 7.58%, total microbes 3.37 x 107 CFU/ml, diameter of inhibition zone against E. coli 3.1 mm and 3.27 mm for S. aureus.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Antibakteri, Kombucha, Kunyit, Sinom-Antibacterial Activity, Kombucha, Turmeric, Tamarind Leaves |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 12 Jan 2024 07:21 |
| Last Modified: | 12 Jan 2024 07:21 |
| URI: | http://repository.ub.ac.id/id/eprint/209305 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Camelia Norosita Dewi.pdf Restricted to Registered users only until 31 December 2025. Download (3MB) |
Actions (login required)
 |
View Item |