SILVI SILKI, - (2025) UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DAUN KEMANGI (Ocimum basilicum L.) TERHADAP PERTUMBUHAN BAKTERI Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, dan Bacillus subtilis. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
![[img]](http://repository.stfi.ac.id/style/images/fileicons/text.png) |
Text
S_PSSF_A233028_Title.pdf Download (764kB) |
|
Text
S_PSSF_A233028_Chapter1.pdf Restricted to Repository staff only Download (355kB) |
|
Text
S_PSSF_A233028_Chapter2.pdf Restricted to Repository staff only Download (506kB) |
|
Text
S_PSSF_A233028_Chapter3.pdf Restricted to Repository staff only Download (347kB) |
|
Text
S_PSSF_A233028_Chapter4.pdf Restricted to Repository staff only Download (372kB) |
|
Text
S_PSSF_A233028_Chapter5.pdf Restricted to Repository staff only Download (247kB) |
|
Text
S_PSSF_A233028_Appendix.pdf Restricted to Repository staff only Download (4MB) |
Abstract
Kombucha merupakan minuman yang difermantasi oleh asosiasi mikroba bakteri dan khamir yang dikenal sebagai SCOBY (Symbiotic culture of bacteria and yeast) sehingga memiliki nilai gizi yang lebih tinggi dan bermanfaat bagi kesehatan dibandingkan dengan teh biasa. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri serta mengetahui nilai konsentrasi hambat minimum (KHM) kombucha daun kemangi terhadap bakteri Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, dan Bacillus subtilis. Kombucha daun kemangi (Ocimum basilicum L.) dibuat dengan cara metode penyeduhan dengan ditambahkan gula, stater dan Symbiotic Culture of Bactery and Yeast (SCOBY) dengan lama waktu fermentasi selama 7 hari. Uji aktivitas antibakteri dilakukan dengan metode difusi cakram menggunakan variasi konsentrasi 100%, 50%, 25%, 12,5%, dan 6,25%, serta kontrol positif (Amoksisilin) dan kontrol negatif (Infusa daun kemangi). Selain itu, dilakukan juga uji Konsentrasi Hambat Minimum (KHM) untuk menentukan konsentrasi terendah kombucha yang masih menunjukkan aktivitas antibakteri. Hasil pengujian menunjukkan bahwa kombucha daun kemangi (Ocimum basilicum L.) memiliki aktivitas antibakteri terhadap keempat bakteri uji dengan zona hambat terbesar ditunjukkan oleh konsentrasi 100% dan 50%. Berdasarkan hasil uji KHM, konsentrasi terendah yang masih memberikan zona hambat terhadap semua bakteri uji adalah 6,25%. Hasil uji statistik menunjukkan bahwa data keempat bakteri uji bersifat normal dan homogen, sehingga diuji menggunakan ANOVA dan dilanjutkan uji Post Hoc Test LSD, yang menunjukkan adanya perbedaan signifikan (p<0,05) antar kelompok. Dapat disimpulkan, kombucha daun kemangi memiliki potensi sebagai antibakteri alami terhadap bakteri Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, dan Bacillus subtilis, dengan efektivitas yang signifikan hingga konsentrasi terendah 6,25%. ------ Kombucha is a beverage fermented by a microbial consortium of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast), which results in higher nutritional value and greater health benefits compared to regular tea. This study aims to determine the antibacterial activity and the minimum inhibitory concentration (MIC) of basil leaf kombucha against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis. Basil leaf kombucha (Ocimum basilicum L.) was prepared using a brewing method by adding sugar, starter, and SCOBY, and then fermented for 7 days. The antibacterial activity was tested using the disc diffusion method at concentrations of 100%, 50%, 25%, 12.5%, and 6.25%, with amoxicillin as the positive control and basil leaf infusion as the negative control. In addition, a Minimum Inhibitory Concentration (MIC) test was conducted to determine the lowest concentration of kombucha that still exhibited antibacterial activity. The results showed that basil leaf kombucha had antibacterial activity against all four test bacteria, with the largest inhibition zones observed at concentrations of 100% and 50%. Based on the MIC results, the lowest concentration that still showed inhibitory effects against all test bacteria was 6.25%. Statistical analysis showed that the data for all four test bacteria were normally distributed and homogeneous, allowing for analysis using ANOVA followed by a Post Hoc LSD test, which indicated significant differences (p<0.05) between groups. In conclusion, basil leaf kombucha has potential as a natural antibacterial agent against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis, with effective activity observed even at the lowest tested concentration of 6.25%.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Kombucha daun kemangi, Aktivitas antibakteri, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, dan Bacillus subtilis. ------- Basil leaf kombucha, Antibacterial activity, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 10 Sep 2025 01:21 |
| Last Modified: | 10 Sep 2025 01:21 |
| URI: | http://repository.stfi.ac.id/id/eprint/2782 |
Actions (login required)
 |
View Item |
