AKTIVITAS ANTIBAKTERI KOMBUCHA BUNGA TELANG (Clitoria ternatea L.), TEH HIJAU (Camellia sinensis (L.) Kuntze) DAN KOPI ROBUSTA (Coffea canephora Pierre ex A. Froehner)

• Main Author: Gustiasari, Antonia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43386
• Institution: Institut Teknologi Bandung

Kombucha is a healthy drink made from fermentation by a symbiotic association of bacteria and yeast called SCOBY (Symbiotic Culture of Bacteria and Yeast) which is traditionally made from tea leaves. Nowadays, kombucha has been developed from ingredients other than tea. In this study, the ingredients used for the fermentation of kombucha are butterfly pea flower (Clitoria ternatea L.), green tea (Camellia sinensis (L.) Kuntze), and robusta coffee (Coffea canephora Pierre ex. A. Froehner). The butterfly pea flowers were originated from Yogyakarta, Maluku and Thailand. Kombucha fermentation was carried out for 0, 7, 14, and 21 days and the results were monitored by measuring pH and weight of SCOBY. Fermented kombucha was then tested for antibacterial activity against Staphylococcus aureus ATCC 6538, Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella Typhi ATCC 14028. Test bacteria were confirmed by Gram staining and inoculation on selective media. Screening for activity was carried out using the agar well diffusion method. Determination of the minimum inhibitory concentration (MIC) was carried out by microdilution and determination of the minimum bactericidal concentration (MBC) by the swab method on agar media. The antibacterial activity of kombucha was calculated to be equivalent to the standard antibiotic ciprofloxacin HCl. The result of this research showed that butterfly pea flower, green tea, and robusta coffee kombucha had antibacterial activity against all four test bacteria. Butterfly pea flower kombucha’s activity against test bacteria was influenced by the origin of butterfly pea flower used. Yogyakarta’s and Maluku’s butterfly pea kombucha produced activities that were comparable to green tea and robusta coffee kombucha, while Thailand’s butterfly pea kombucha produced higher activity than green tea and robusta coffee kombucha. The highest antibacterial activity was demonstrated by Thailand’s butterfly pea kombucha which was fermented for 21 days with very strong activity against S. aureus with inhibition diameter >20 mm. The MIC and MBC value against S. aureus were 38.00 mg/mL and 304.00 mg/mL respectively. The equivalent value of activity against S. aureus with 1 ?g ciprofloxacin HCl is 0.358 g.