THE POTENTIAL OF KOMBUCHA ROSE (ROSA CHINENSIS JACQ.) AS COSMETIC RAW MATERIAL

• Main Author: Riyani Octavia, Mahvira
• Format: Final Project
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/65984
• Institution: Institut Teknologi Bandung

As biotechnology advances, many cosmetic raw materials are made from natural ingredients, one of which is cosmetics from fermented products. Kombucha is a fermented product resulting from the symbiotic metabolite activity of bacteria and yeast (SCOBY). Generally, kombucha is made from black tea, but other alternatives can also be used as raw materials for kombucha. Red rose (Rosa chinensis Jacq.) is a popular raw material used in skin care cosmetics, one of which is rose water toner. It is known that roses contain several compounds such as anthocyanins and flavonoids that can act as antioxidants and antimicrobials. The addition of roses as an ingredient for making kombucha is expected to produce new benefits that can increase antioxidant and antibacterial activity which can then be used as cosmetic raw materials. In this study, various concentrations of dried roses were used, namely 5 g/L, 8 g/L, and 10 g/L, fermentation was carried out with the addition of SCOBY 3% (w/v), sucrose sugar content was 10% (w/v). , initial pH 4 and incubated at 20-27oC for 14 days. The analysis carried out included measuring the weight of the formed SCOBY and measuring the pH of the kombucha. Subsequent fermentation was carried out using a dry rose flower concentration of 8 g/L at the same conditions as the initial fermentation with a more complete analysis. The analyzes carried out included changes in pH and microbial enumeration in kombucha using NA, GYCA, MRSA and PDA medium, test of total acid content produced using HPLC method, analysis of total phenol content (Folin-Ciocalteu method), antioxidant test (DPPH method), and antimicrobial assay (Kirby-Bauer method) of samples every two days. Measurement of pH showed changes in sugar content and total acid of rose kombucha with the acquisition of a decrease in pH from 3.37 to 2.67. In addition, at the beginning of the fermentation process, the working microbes were dominated by lactic acid bacteria (108 CFU/mL), followed by acetic acid bacteria (108 CFU/mL), and finally yeast (107 CFU/mL). The antioxidant activity of rose kombucha was indicated by the change in total phenol content from 11.95 ± 0.42 to 12.22 ± 0.06 mg GAE/mL and the IC50 value from 23.12-17.93 ppm. The highest antimicrobial test results against Staphylococcus epidermidis ATCC 12228, Propionibacterium acnes ATCC 11827 and Staphylococcus aureus ATCC 6638 showed the diameter of the inhibition zone was 7.63 mm, 9.08 mm, and 7.88 mm, which was obtained on day 14 . Based on the whole test, it was concluded that the best rose kombucha was obtained from samples of rose kombucha under fermentation conditions which added a rose flower concentration of 8 g/L, sucrose 10% (w/v), the amount of solid inoculum 3% (w/v), the amount of liquid inoculum 10% (v/v), temperature 20-27oC, and fermentation time for 14 days.