Image of KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DIKOMBINASI DENGAN BIJI ALPUKAT (Persea americana Mill.) DAN DAUN SALAM (Syzygium polyanthum (Wight.))

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KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DIKOMBINASI DENGAN BIJI ALPUKAT (Persea americana Mill.) DAN DAUN SALAM (Syzygium polyanthum (Wight.))

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Tea can be processed into kombucha through a fermentation process. Kombucha is made by fermenting a solution of black tea, sugar and a kombucha culture called SCOBY (Symbiotic Culture of Bacteria and Yeast). One of the innovations in kombucha processing is the combination with avocado seeds (Persea americana Mill.) and bay leaves (Syzygium polyanthum (Wight.)) in the second fermentation. This study aims to test the phytochemical content, determine chemical characteristics including pH value parameters, Total Titrated Acid (TAT), reducing sugar content and total phenols, organoleptic tests including taste, aroma and color tests and test antibacterial activity against Staphylococcus aureus and Escherichia coli test bacteria. The study was initiated by making kombucha from black tea, sugar, and kombucha culture, then fermented for 10 days as the first fermentation (F1). The results of kombucha F2 was put into 4 different jars and then combined with avocado seeds and bay leafs as much as 3 grams, each jar was labeled K1 (without addition), K2 (Addition of avocado seeds), K3 (addition of bay leafs) and K4 (addition of avocado seeds + bay leafs), then fermented again for 2 days as the second fermentation (F2). The results of kombucha F2 were used for phytochemical tests, the pH value, Total Titrated Acid (TAT), reducing sugar content using the Luff-Schoorl method, total phenols using Folin-Ciocalteu reagent, organoleptic test and antibacterial activity test against test bacteria using disc diffusion method were determined. The results showed that kombucha without combination only contains saponins and tannins, kombucha combined with avocado seeds, kombucha combined with bay leaves and kombucha combined with both contain alkaloids, tannins and saponins. The results of chemical characterization obtained the best kombucha was the combination of avocado seeds and bay leaves had a pH value of 3.37, TAT content of 0.337%, reducing sugar content of 1,409 % and total phenols of 0,347 mgGAE/mL, but the results of the organoleptic test, the best kombucha was obtained from a combination of avocado seeds where the average value of color, aroma and taste were 3.90; 3.76 and 4.19. The addition of avocado seeds and bay leaves has an influence on the antibacterial activity of kombucha where kombucha combined with avocado seeds shows the highest antibacterial activity against S. aureus bacteria and kombucha combined with bay leaves is the highest against E. coli bacteria with an inhibition zone diameter of 22.6 mm and 17.6 mm.

Availability
Inventory Code Barcode Call Number Location Status
2407006866T161277T1612772024Central Library (REFERENCE)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1612772024
Publisher
Indralaya : Prodi Ilmu Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sriwijaya.,
Collation
xiv, 58 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
579.207
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Ilmu Kimia
Kombucha - Aktivitas Antibakteri
Specific Detail Info
-
Statement of Responsibility
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No other version available

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