Antibacterial Potention and pH Analysis of Kombucha with Anna Apple (Malus domestica) Peel as Its Substrate
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Abstract
This study aimed to determine the antibacterial abilities of Kombucha with Anna apple peel as the substrate. This study was conducted on the antibacterial assay of Kombucha with the formulation of 10g (formulation A), 15g (formulation B), and 20g (formulation C) apple peels. Each formulation then made three different test concentrations of an antibacterial test by the Kirby Bauer method. There was a decrease in the pH value measured before and after fermentation of kombucha apple peel due to the production of acetic acid formed from metabolic activity between bacteria and yeast as a culture of kombucha beverage. The results of the antibacterial test showed that all of the test concentrations could inhibit the growth of the test bacteria until they were in the category of medium and high inhibition. The largest diameter of the inhibition zone was shown by formula C with a concentration of 100% (17 mm). The diameter of the inhibition zone is directly proportional to the amount of apple peel contained in the formula and the concentration of the sample being tested.
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References
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Suhardini PN, Zubaidah E. Study of antioxidant activity on various Kombucha leaves during fermentation. 2016. J Pangan dan Agroindustri. 4(1):221–9.
Surahmaida, & Lestari, KAP. 2019. Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif. PHARMASCI (Journal of Pharmacy and Science). 4(2):61-65.
Taufiq, Ismail. Pembuatan dan uji mutu fisik face spray berbahan dasar ekstrak etanol kulit buah apel fuji (malus pumila mill). J Kesehat Yamasi Makasar. 2020;4(1):98–110.
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Velicanski, A.S., Cvetkovic, D., Saponjac, V.T., Vulic, J., 2014. Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technol. Biotechnol .52(4), 42 0–42. https://doi.org/10.17113/ftb.52.04.14.3611.
Wistiana D, Zubaidah E. 2015. Karakteristik kimiawi dan mikrobiologi berbagai daun tinggi fenol selama fermentasi. J Pangan dan Agro Ind. 3(4):1446–57.
Yanti NA, Ambardini S, Ardiansyah A, Marlina WOL, Cahyanti KD. Aktivitas antibakteri Kombucha daun sirsak (Annona muricata L.) dengan konsentrasi gula berbeda. Berk Sainstek. 2020;8(2):35.
Zubaidah E, Yurista S, Rahmadani NR. 2018. Characteristic of physical, chemical, and microbiological Kombucha from various varieties of apples. IOP Conf Ser Earth Environ Sci. 131(1).
Aufizan, A.S., Sadiyah, L., Lestari, K.A.P. (2019). Pengaruh Waktu Tunggu Teh Kombucha Setelah Pemanasan Terhadap Pertumbuhan Bakteri. Artikel Ilmiah.
repository.akfarsurabaya.ac.id.
Budiyati, E., Utami, T. (2013). Perhitungan Konsentrasi Polifenol Terekstrak (CAL) dan Koefisien Transfer Massa Volumetris Overall (KCA) pada Leaching Polifenol dari Kulit Apel Malang dengan Pelarut Metanol-HCl 1% pada Berbagai Diameter Partikel. Prosiding Seminar Nasional TEKNOIN 2013 Vol.1.
Cardoso, R.R., Neto, R.O., dos Santos D’Almeida, C.T., do Nascimento, T.P., Pressete, C.G., Azevedo, L., Martino, H.S.D., Cameron, L.C., Ferreira, M.S.L., Barros, F.A.R., (2019). Kombucha s from green and black tea shave different phenolic profile, which impacts their anti oxidant capacities, antibacterial and antiproliferative activities. Food Res. Int. https://doi.org/10. 1016/ j.foodres.20 19.108782 .
Falahuddin, I., Apriani, I., Nurfadilah. (2017). Pengaruh Proses Fermentasi Kombucha Daun Sirsak (Annona muricata L.) Terhadap Kadar Vitamin C. Biota.3(2):90.
Khaerah, A., Akbar, F. (2019). Aktivitas Antioksidan Teh Kombucha Dari Beberapa Varian Teh Yang Berbeda. Pros Semin Nas LP2M UNM. 472–6.
Lestari, K.A.P., Pranoto, P.P., Sofiyah, Musyirah, M., Pratiwi, F.I. (2020). Antibacterial Activity of Beluntas (Pluchea Indica L.) Leaves Extract Using Different Extraction Methods. Jurnal Riset Biologi dan Aplikasinya. Vol. 2. No. 2.
Lestari, K.A.P., & Sadiyah, L. (2020). Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda. PHARMASCI (Journal of Pharmacy and Science). 5(1):15-21.
Lestari, K.A.P., Surahmaida, Darmawan, R., & Sadiyah, L. (2019). Uji Organoleptik Dan Perubahan Ph Minuman Kopi Aren Kombucha Dari Berbagai Jenis Kopi Yang Dipengaruhi Lama Fermentasi. PHARMASCI (Journal of Pharmacy and Science). 4(1):15-18.
Liu, C.H., Hsu, W.H., Lee, F.L., Liao, C.C. (1996). The Isolation And Identification Of Microbes From A Fermented Tea Beverage, Haipao, And Their Interactions During Haipao Fermentation. Food Microbiol. London 13 (6), 407–415.
https://doi.org/10.1006/fmic.1996.0047.
Naidu, A.S & Clemens, R.A. (2000). Natural Food Antimicrobial System:Probiotik. CRC press.New York.
Nofiyanto, P., Pato, U., Yusmarini. (2015). Kajian Pembuatan Teh Kombucha Dari Kulit Buah Manggis (Garcinia mangostana L.). 2(2). 957–61.
Nur, Y.M., Indrayati, S., Periadnadi, Nurmiati. (2018). Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid Terhadap Produk Teh Kombucha (The Effect of Using Some Types Of Extracts Alcaloid Plant On Product Of Kombucha Tea). J Biol Univ Andalas. 6(1):55–62.
Nurmiati, N., Wijayanti, E. (2018). Perbandingan Kadar Fenolik Total Antara Seduhan Daun Gaharu Dan Kombucha Daun Gaharu (Aquailaria malaccensis). (2018). JC-T (Journal Cis-Trans) J.Kim dan Ter. 2(1):6–11.
Nurmiati N, Wijayanti E. Perbandingan kadar fenolik total antara seduhan daun gaharu dan Kombucha daun gaharu (aquailaria malaccensis). JC-T (Journal Cis-Trans) J Kim dan Ter. 2018;2(1):6–11.
Puspitasari Y, Palupi R, Nurikasari M. Analisis Kandungan Vitamin C Teh Kombucha Berdasarkan Lama Fermentasi Sebagai Alternatif Minuman Untuk Antioksidan. Glob Heal Sci. 2017;2(3):245–53.
Rahim, Wahyudin I, Lusyana E, Aprilianti E, Shofa Z., Widyaningrum N, et al. Efektifitas Antibakteri Ekstrak Etanolik Daun Cabe Rawit (Capsicum Frutescens L.) Terhadap Bakteri Staphylococcus Aureus Dengan Metode Difusi: Uji Pendahuluan Potensi Tanaman Obat Tradisional Sebagai Alternatif Pengobatan Infeksi Saluran. Univ Islam Sultan Agung. 2014;(2008):7–12.
Sadiyah, L. & Lestari, KAP. 2020. Pengaruh Lama Pemanasan Terhadap Nilai ALT Bakteri Teh Kombucha. PHARMASCI (Journal of Pharmacy and Science). 5(1):21-24.
Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects - A review. J Funct Foods. 2015;18:820–97.
Suhardini PN, Zubaidah E. Study of antioxidant activity on various Kombucha leaves during fermentation. 2016. J Pangan dan Agroindustri. 4(1):221–9.
Surahmaida, & Lestari, KAP. 2019. Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif. PHARMASCI (Journal of Pharmacy and Science). 4(2):61-65.
Taufiq, Ismail. Pembuatan dan uji mutu fisik face spray berbahan dasar ekstrak etanol kulit buah apel fuji (malus pumila mill). J Kesehat Yamasi Makasar. 2020;4(1):98–110.
Trisunuwati P. Potensi Perasaan Daun Binahong (Andrea cordifolia) Antibakterial Pada Kultur Media Bakteri Staphylococcus aureus dan Escherichia coli Penyebab Mastitis Klinik Sapi Perah. J. Ilm Perternakan. 2017;27(1):18-27.
Velicanski, A.S., Cvetkovic, D., Saponjac, V.T., Vulic, J., 2014. Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technol. Biotechnol .52(4), 42 0–42. https://doi.org/10.17113/ftb.52.04.14.3611.
Wistiana D, Zubaidah E. 2015. Karakteristik kimiawi dan mikrobiologi berbagai daun tinggi fenol selama fermentasi. J Pangan dan Agro Ind. 3(4):1446–57.
Yanti NA, Ambardini S, Ardiansyah A, Marlina WOL, Cahyanti KD. Aktivitas antibakteri Kombucha daun sirsak (Annona muricata L.) dengan konsentrasi gula berbeda. Berk Sainstek. 2020;8(2):35.
Zubaidah E, Yurista S, Rahmadani NR. 2018. Characteristic of physical, chemical, and microbiological Kombucha from various varieties of apples. IOP Conf Ser Earth Environ Sci. 131(1).