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

PUTRI, ZAHARO and Julinar, Julinar and Riyanti, Fahma (2024) KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DIKOMBINASI DENGAN BIJI ALPUKAT (Persea americana Mill.) DAN DAUN SALAM (Syzygium polyanthum (Wight.)). Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kombucha, SCOBY, fermentation, avocado seed, bay leaf
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Zaharo Putri
Date Deposited:	23 Dec 2024 13:59
Last Modified:	23 Dec 2024 13:59
URI:	http://repository.unsri.ac.id/id/eprint/161277

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