KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI DARI KOMBINASI KOMBUCHA APEL (Malus domestica) DAN JAMBU BIJI KRISTAL (Psidium guajava L.)

SHULISTIA, NOVTA and Julinar, Julinar and Riyanti, Fahma (2024) KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI DARI KOMBINASI KOMBUCHA APEL (Malus domestica) DAN JAMBU BIJI KRISTAL (Psidium guajava L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Kombucha is a fermented beverage of green tea or black tea using SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha provides benefits for stimulating the immune system, improving digestive tract function and preventing microbial infections due to the presence of antibacterial compounds. Antibacterial activity can be enhanced by utilizing secondary metabolites in fruits such as apple (Malus domestica) and crystal guava (Psidium guajava L.). The addition of fruit to kombucha fermentation is referred to as derivative fermentation (F2). This study aims to characterize, test organoleptic, test phytochemical, and test antibacterial activity against Escherichia coli and Staphylococcus aureus bacteria. The research was conducted by fermenting black tea and sugar using SCOBY starter culture for 10 days to produce the first fermented kombucha (F1). The F1 kombucha results were put into 4 different jars with each added 10 grams of fruit pieces in 250 mL of kombucha and given the code T1 (without addition), T2 (addition of apple fruit), T3 (addition of crystal guava fruit), and T4 (addition of a combination of apple and crystal guava fruit), then fermented again for 2 days and produced derivative fermented kombucha (F2). Kombucha F2 formed was tested for characteristics such as pH value, total acid content, reducing sugar content, and total phenols. Organoleptic tests were carried out on color, aroma and taste. Furthermore, phytochemical tests were carried out including flavonoids, saponins, alkaloids, and tannins. Antibacterial activity testing was conducted on Escherichia coli and Staphylococcus aureus test bacteria. The results showed the characteristics of the kombucha combination of apple and crystal guava fruit had a pH value of 3.21; total acid content of 0.35%, reducing sugar 1.49%, and total phenol 11.06 mg GAE/mL. Organoleptic test results on taste were favored by respondents (4.27), neutral aroma (3.47) and preferred color (4.00). Phytochemical screening of combined kombucha contains flavonoid compounds, saponins, alkaloids and tannins just like the fermented kombucha T1. The antibacterial activity of combined kombucha tea gives a clear zone diameter of 15.11 mm against Escherichia coli including the strong category and 21.26 mm against Staphylococcus aureus including the very strong category.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentation, kombucha, apple, crystal guava, antibacterial.
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Novta Shulistia
Date Deposited:	27 Dec 2024 07:11
Last Modified:	27 Dec 2024 07:11
URI:	http://repository.unsri.ac.id/id/eprint/161784

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