UJI AKTIVITAS ANTIMIKROBA DAN ANTI-OKSIDAN KOMBUCHA STROBERI (FRAGARIA X ANANASSA) DALAM POTENSINYA SEBAGAI BAHAN BAKU KOSMETIK

• Main Author: Lady Shabrina, Sherin
• Format: Final Project
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/76183
• Institution: Institut Teknologi Bandung

Strawberry has been widely used as base materials for cosmetic products because of its phenolic compounds and vitamins that are good for skin health. To further enhance these beneficial properties, the fermentation process using SCOBY (Symbiotic Culture of Bacteria and Yeast) has been employed. The SCOBY microbes contribute to an increased concentration of phenolic compounds and vitamins, enhancing the overall bioavailability and bioaccessibility of strawberries for cosmetic formulations. This process has found wide application in various cosmetic products like toners, serums, cleansers, moisturizers, and more. First, SCOBY was adapted from tea kombucha to strawberry kombucha. Next, preliminary tests to determine the optimum strawberry and sugar concentration were carried out using Response Surface Methodology (RSM). pH and SCOBY mass were the response variables. Variations of strawberry and sugar concentrations used were in the range of 5% - 10% (w/v) and 4% - 10% (w/v). The RSM results showed the optimum strawberry and sugar concentrations of 8% (w/v) and 7.8% (w/v). Optimum strawberry kombucha was produced with a composition of 3% (w/v) SCOBY, 10% (v/v) kombucha starter in a volume of 100 mL for 14 days at 20-27°C. Analyses were conducted on pH changes, SCOBY mass, microbial quantification in Potato Dextrose Agar (PDA), Glucose-Yeast Extract -Calcium Carbonate Agar (GYCA), and DeMan, Rogosa, Sharpe Agar (MRSA) mediums, organic acid and sugar concentrations with High-performance liquid chromatography (HPLC), antimicrobial activity test with Kirby-Bauer disc diffusion method against Propionibacterium acnes ATCC 11827, Staphylococcus aureus ATCC 6638, and Escherichia coli ATCC 8739, measurement of total phenol content using Folin-Ciocalteu reagent, and antioxidant activity test using DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent. Over the course of 14 days, the observations revealed results as follow: the pH dropped from 3.5 to 2.5 due to sugar and organic acid levels, while the SCOBY mass increased from 0 g to 3.22 g. The microbial composition was dominated by Acetic Acid Bacteria (AAB) at log 7.6 CFU/mL, Lactic Acid Bacteria (LAB) at log 6.8 CFU/mL, and yeast at log 6 CFU/mL. The highest antimicrobial activity was achieved on day 14, with inhibition zones for bacteria indicating strong effects for P. acnes ATCC 11827 at 11.5 mm and S. aureus ATCC 6638 at 11.63 mm, while medium effect was observed on E. coli ATCC 8739 at 7 mm. Additionally, the highest increase in total phenol content occurred on day 12 at 311.1 ?g GAE/mL, along with a very strong antioxidant activity on the same day, with an IC50 value of 14.3 ppm. In conclusion, this study established the optimum strawberry and sugar concentrations at 8% (w/v) and 7.8% (w/v) respectively. The results demonstrated that strawberry fermentation with SCOBY producing kombucha has promising potential in enhancing the antimicrobial and antioxidant activities of cosmetic product raw materials.