KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI DARI KOMBUCHA KOMBINASI DAUN SIRSAK (Annona muricata L.) DAN KULIT BUAH MANGGIS (Garcinia mangostana L.)

AMBARITA, MARIA ANGELINA and Julinar, Julinar and Ferlinahayati, Ferlinahayati (2024) KARAKTERISASI DAN UJI AKTIVITAS ANTIBAKTERI DARI KOMBUCHA KOMBINASI DAUN SIRSAK (Annona muricata L.) DAN KULIT BUAH MANGGIS (Garcinia mangostana L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Kombucha is known as a functional drink that contains various vitamins, minerals, enzymes and organic acids. This drink is mostly made from fermented tea and can be combined with other ingredients. This study aimed to produce a combination kombucha of soursop leaves (Annona muricata L.) and mangosteen peel (Garcinia mangostana L.). This study determines the content of secondary metabolite compounds, determines chemical characteristics in the form of pH value, total acid content, total phenol content, total sugar content, and organoleptic test, and determines the antibacterial activity of kombucha combination of soursop leaves (A.muricata) and mangosteen peel (G.mangostana) against Escherichia coli and Staphylococcus aureus bacteria. The research began with making the first kombucha fermentation (K1), where black tea, sugar, and kombucha culture were fermented for 10 days. K1 kombucha solution was put into 4 glass jars, then in each jar the kombucha was differentiated based on variants K1 (original kombucha), K2 (addition of soursop leaves), K3 (addition of mangosteen peel), and K4 (addition of soursop leaves and mangosteen peel), each addition of combination ingredients as much as 5 grams / 250 mL of kombucha tea. The results of phytochemical screening showed that secondary metabolite compounds contained in soursop leaves extract and mangosteen peel extract were alkaloids, flavonoids, saponins, and tannins. While the four kombucha samples only contain alkaloid compounds, saponins, and tannins. The results of chemical characterization of kombucha combination of soursop leaves and mangosteen peel are pH (3.23) qualify Naland quality standards (2008), total acid content (0.34%) qualify SNI 7552:2009, total phenol content (0.9035mgGAE/L), total reducing sugar content (1,162%). The organoleptic test results are qualify SNI 7552:2009 with a neutral rating (3.25) for aroma, preferred (4.35) for color, and disliked (1.7) for taste. Kombucha combination of soursop leaves and mangosteen peel showed antibacterial activity with a strong category where the clear zone diameter was 10.52 against E.coli bacteria and 11.55 mm against S.aureus bacteria.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kombucha, daun sirsak, kulit buah manggis, antibakteri, E.coli dan S.aureus.
Subjects:	Q Science > QD Chemistry > QD415-436 Biochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Maria Angelina Ambarita
Date Deposited:	30 Dec 2024 02:50
Last Modified:	30 Dec 2024 02:50
URI:	http://repository.unsri.ac.id/id/eprint/161954

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