Kusumabrata, Nabila Nurul Husna and Prof. Dr. Ir. Elok Zubaidah, MP (2024) Karakteristik Kimiawi dan Aktivitas Antibakteri Kombucha Kunyit Madu Terhadap Bakteri Eschericia coli dan Staphylococcus aureus. Sarjana thesis, Universitas Brawijaya.
Abstract
Pangan fermentasi sangat dikenal memiliki banyak manfaat. Salah satu manfaat yang paling utama dari pangan fermentasi adalah kandungan mikroorganisme probiotik yang mampu menjaga keseimbangan mikrobiota usus, meningkatkan kesehatan saluran pencernaan, dan mampu meningkatkan sistem kekebalan tubuh. Kombucha merupakan minuman fermentasi yang dibuat dari campuran teh dengan penambahan gula dan Symbiotic Culture Of Bacteria and Yeast (SCOBY), yaitu campuran bakteri asam asetat (spesies Gluconobacter, Acetobacter), bakteri asam laktat (spesies Lactobacillus dan Lactococcus), dan khamir (spesies Saccharomyces, Zygosaccharomyces, Brettanomyces). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu terhadap sifat kimia dan aktivitas antibakteri kombucha kunyit. Variabel independen (X) yang diteliti, yaitu kombucha kunyit dengan perbandingan proporsi variasi gula 10%: madu 0%, gula 8%: madu 2%, gula 6%: madu 4%, gula 2%: madu 8%, dan gula 0%: madu 10% (b/v) serta kombucha teh hitam 10% gula sebagai kontrol. Setiap perlakuan diulang sebanyak tiga kali, sehingga diperoleh 21 kali percobaan Metode pengambilan sampel pada penelitian ini menggunakan teknik RAK (Rancangan Acak Kelompok) yang terdiri dari satu faktor yang dianalisis menggunakan Analysis of Variance (ANOVA) untuk melihat pengaruh pada masing-masing faktor dan uji Tukey sebagai uji lanjut dengan selang kepercayaan 95%. Kemudian, perlakuan terbaik ditentukan dengan metode Multi Criteria Decision Making (MCDM) teknik Simple Additive Weighting (SAW). Hasil analisis menunjukkan bahwa penambahan madu terbukti berpengaruh nyata terhadap perubahan karakteristik kimiawi kombucha kunyit, yaitu nilai pH, total fenol dan total gula serta aktivitas antibakteri terhadap bakteri E. coli dan aktivitas antibakteri terhadap bakteri S. aureus. Kombucha kunyit madu dengan karakteristik kimiawi dan aktivitas antibakteri terbaik terdapat pada proporsi madu 10% dengan nilai pH 2,40, total fenol 269,83 mg GAE/ml, total gula 5,02%, aktivitas antibakteri terhadap bakteri E. coli sebesar 5,52 mm, dan aktivitas antibakteri terhadap bakteri S. aureus sebesar 6,13 mm.
English Abstract
Fermented foods are widely recognized for their numerous benefits. One of the primary advantages of fermented foods lies in the presence of probiotic microorganisms, capable of maintaining gut microbiota balance, improving digestive health, and enhancing the immune system. Kombucha, a fermented beverage crafted from a blend of tea, sugar addition, and Symbiotic Culture Of Bacteria and Yeast (SCOBY), comprises acetic acid bacteria (Gluconobacter, Acetobacter species), lactic acid bacteria (Lactobacillus and Lactococcus species), and yeast (Saccharomyces, Zygosaccharomyces, Brettanomyces). This study aims to investigate the influence of honey addition on the chemical properties and antibacterial activity of turmeric-infused kombucha. The independent variable (X) invastigated includes turmeric-infused kombucha with varied sugar proportions: 10% sugar: 0% honey, 8% sugar: 2% honey, 6% sugar: 4% honey, 2% sugar: 8% honey, and 0% sugar: 10% honey (w/v), alongside black tea kombucha with 10% sugar as a control. Each treatment was repeated three times, resulting in a total of 21 experiments. The sampling method was conducted using a Randomized Group Design (RAK), with a single factor analyzed using Analysis of Variance (ANOVA) to assess the impact of each factor and Tukey's post-hoc test for further examination at a 95% confidence interval. Subsequently, the optimal treatment was determined with Multi-Criteria Decision Making (MCDM) method, specifically the Simple Additive Weighting (SAW) technique. The analysis results shows that the addition of honey significantly affects the chemical characteristics of turmeric�infused kombucha, including pH value, total phenols, and total sugars, as well as antibacterial activities against E. coli and S. aureus. The best turmeric-infused honey kombucha, with optimal chemical characteristics and antibacterial activities, is observed at a honey proportion of 10%, resulting in a pH value at 2.40, total phenols at 269.83 mg GAE/ml, total sugars at 5.02%, antibacterial activity against E. coli at 5.52 mm, and antibacterial activity against S. aureus at 6.13 mm.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100060 |
| Uncontrolled Keywords: | Antibakteri, Kombucha, Kunyit, Madu Antibacterial, Honey, Kombucha, Turmeric |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 May 2024 06:35 |
| Last Modified: | 27 May 2024 06:35 |
| URI: | http://repository.ub.ac.id/id/eprint/219511 |
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