UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DAUN ROSEMARY (Rosmarinus officinalis L.) TERHADAP PERTUMBUHAN BAKTERI Bacillius subtilis, Escherichia coli, Pseudomonas aeruginosa, DAN Staphylococcus aureus MENGGUNAKAN METODE DIFUSI CAKRAM

NOPIYANTI, - (2025) UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DAUN ROSEMARY (Rosmarinus officinalis L.) TERHADAP PERTUMBUHAN BAKTERI Bacillius subtilis, Escherichia coli, Pseudomonas aeruginosa, DAN Staphylococcus aureus MENGGUNAKAN METODE DIFUSI CAKRAM. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Daun rosemary (Rosmarinus officinalis L.) merupakan tanaman yang dikenal memiliki berbaai manfaat, salah satunya sebagai antibakteri. Kombucha merupakan minuman fermentasi teh yang dikenal memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kombucha rosemary (Rosmarinus officinalis L.) menggunakan metode difusi cakram dengan desain penelitian true eksperimental post test only with control group design yaitu, melakukan pengukuran setelah diberi perlakuan terhadap bakteri gram positif (Staphylococcus aureus, Bacillus subtilis) dan gram negatif (Escherichia coli, Pseudomonas aeruginosa) dengan metode difusi cakram, serta menentukan konsentrasi rosemary yang menghasilkan daya hambat terbesar. Kombucha dibuat dengan konsentrasi rosemary 2%, 3%, dan 4%, difermentasi selama 21 hari menggunakan kultur bakteri dan ragi (SCOBY). Hasil penelitian menunjukkan bahwa semua variasi konsentrasi kombucha memiliki aktivitas antibakteri, dengan konsentrasi 4% menghasilkan diameter zona hambat sebesar 28,43±0,08 mm yang menunjukkan diameter zona hambat terbesar terhadap semua bakteri uji. Aktivitas antibakteri meningkat seiring peningkatan konsentrasi rosemary. Kombucha rosemary berpotensi sebagai antibakteri dari bahan alam yang efektif melawan bakteri gram positif maupun negatif. ----- Rosemary leaves (Rosmarinus officinalis L.) are known for their various health benefits, including antibacterial properties. Kombucha is a fermented tea beverage recognized for its antibacterial activity. This study aims to determine the antibacterial activity of rosemary kombucha (Rosmarinus officinalis L.) using the disk diffusion method. A true experimental post-test only with control group design was used, in which measurements were taken after treatment against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa) using the disk diffusion method. The study also aimed to identify the rosemary concentration that produces the greatest inhibitory effect. Kombucha was prepared with rosemary concentrations of 2%, 3%, and 4%, and fermented for 21 days using a symbiotic culture of bacteria and yeast (SCOBY). The results showed that all kombucha concentrations exhibited antibacterial activity, with the 4% concentration producing the largest inhibition zone diameter of 28.43 ± 0.08 mm against all tested bacteria. Antibacterial activity increased with higher rosemary concentrations. Rosemary kombucha has potential as a natural antibacterial agent effective against both Gram-positive and Gramnegative bacteria.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Kombucha, rosemary , antibakteri, difusi cakram, fermentasi. ---- Kombucha, rosemary, antibacterial, disk diffusion, fermentation
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	29 Aug 2025 02:36
Last Modified:	29 Aug 2025 02:36
URI:	http://repository.stfi.ac.id/id/eprint/2712

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