FARIED ELGHABI, - (2025) PENGARUH PENAMBAHAN BUAH JAMBU BIJI (Psidium guajava L.) TERHADAP DINAMIKA MIKROBA DAN AKTIVITAS ANTIBAKTERI DALAM KOMBUCHA TEH CASCARA. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Kombucha adalah minuman fermentasi yang dihasilkan dari interaksi simbiotik antara ragi dan bakteri (SCOBY), dengan kemampuan antimikroba yang signifikan. Cascara, limbah dari kulit buah kopi, mengandung senyawa bioaktif seperti asam klorogenat dan polifenol yang berpotensi meningkatkan sifat antibakteri. Penelitian ini bertujuan untuk mengevaluasi efek penambahan sari jambu biji (Psidium guajava L.) yang kaya flavonoid, vitamin C, dan tanin terhadap dinamika mikroba dan aktivitas antibakteri dalam kombucha cascara. Variasi konsentrasi sari jambu biji yang diuji adalah 0% (kontrol), 5%, 10%, dan 15% dengan durasi fermentasi 10 hari. Pengukuran yang dilakukan meliputi pH, dinamika mikroba menggunakan Total Plate Count (TPC) dan pewarnaan Gram, serta penentuan zona hambat dengan metode difusi cakram. Hasil menunjukkan bahwa penambahan sari jambu biji mempercepat penurunan pH dan meningkatkan jumlah bakteri asam asetat, dengan konsentrasi 10% menghasilkan zona hambat terbesar terhadap patogen yang diuji. Meskipun tidak ada perbedaan signifikan dalam perubahan pH dan dinamika mikroba, aktivitas antibakteri menunjukkan perbedaan signifikan (p = 0,046). Formulasi 10% merupakan konsentrasi optimal untuk mencapai keseimbangan antara pertumbuhan mikroba dan aktivitas antibakteri. ---- Kombucha is a fermented beverage produced from the symbiotic interaction between yeast and bacteria (SCOBY), with significant antimicrobial capabilities. Cascara, a by-product of coffee fruit skin, contains bioactive compounds such as chlorogenic acid and polyphenols that have the potential to enhance antibacterial properties. This study aims to evaluate the effects of adding guava juice (Psidium guajava L.), which is rich in flavonoids, vitamin C, and tannins, on microbial dynamics and antibacterial activity in cascara kombucha. The variations of guava juice concentrations tested were 0% (control), 5%, 10%, and 15% with a fermentation period of 10 days. Measurements included pH, microbial dynamics using Total Plate Count (TPC) and Gram staining, as well as the determination of inhibition zones using the disk diffusion method. The results showed that the addition of guava juice accelerated the decrease in pH and increased the population of acetic acid bacteria, with the 10% concentration producing the largest inhibition zones against the tested pathogens. Although there were no significant differences in pH changes and microbial dynamics, antibacterial activity showed significant differences (p = 0.046). The 10% formulation is the optimal concentration for achieving a balance between microbial growth and antibacterial activity.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Kombucha, Cascara, Jambu Biji, Aktivitas Antibakteri, Dinamika Mikroba ----- Kombucha, Cascara, Guava, Antibacterial Activity, Microbial Dynamics |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 13 Aug 2025 04:37 |
| Last Modified: | 28 Aug 2025 01:57 |
| URI: | http://repository.stfi.ac.id/id/eprint/2700 |
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