Kualitas Gelatinous Particle dan Aktivitas Antibakteri Kombucha Buah Jambu Biji (Psidium guajava L.) dan Bunga Kecombrang (Etlingera elatior (Jack)) terhadap Klebsiella pneumoniae
VIRSANDHITA ALTHAFIO RIBOWO, Prof. Dr. Endah Retnaningrum, M.Eng.
2024 | Skripsi | BIOLOGI
Klebsiella pneumoniae bacteria is a pathogenic bacterium that can cause pneumonia, hence alternative prevention is necessary, such as consuming kombucha with antibacterial properties. Fermentation in kombucha leads to the formation of gelatinous particles due to the growth and activity of acetate acid bacteria strains. Kombucha substrate can vary using guava fruit (Psidium guajava L.) and torch ginger flower (Etlingera elatior (Jack)), which contain antibacterial compounds like flavonoids. This study aims to determine antibacterial activity, gelatinous particle quality, and organoleptic evaluation of kombucha made with different ratios of guava and torch ginger flower. Antibacterial content was tested using disc diffusion method. Gelatinous particle quality was assessed by observing color, surface texture, weight, and thickness. Fermentation activity was monitored through pH, titration, and total sugar tests. Organoleptic evaluation included observation of color, aroma, taste, and viscosity. Results of kombucha fermentation, in treatment a with guava and torch ginger flower, showed the largest inhibition zone compared to treatments a and b, as well as in the weight and thickness of gelatinous particles influenced by acetic acid bacteria activity. However, in the organoleptic test, kombucha with guava and torch ginger flower substrate preferred by respondents was treatment a, while treatment c was least preferred.
Kata Kunci : Antibakteri, Bakteri Asam Asetat, Gelatinous particle (italic), Klebsiella pneumoniae(italic), Kombucha