UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DAUN MINT (Mentha piperita L) TERHADAP BAKTERI Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, DAN Stapylococcus aureus

SEVIA SUSANTRI, - (2025) UJI AKTIVITAS ANTIBAKTERI KOMBUCHA DAUN MINT (Mentha piperita L) TERHADAP BAKTERI Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, DAN Stapylococcus aureus. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Kombucha berbahan dasar daun mint (Mentha piperita L) diketahui mengandung senyawa bioaktif yang berpotensi sebagai antibakteri alami. Kombucha dibuat dengan konsentrasi simplisia daun mint 20%, 30%, dan 40%, difermentasi selama 21 hari menggunakan starter SCOBY, kemudian diuji aktivitas antibakterinya terhadap Staphylococcus aureus, Bacillus subtilis, Escherichia coli, dan Pseudomonas aeruginosa menggunakan metode difusi cakram. Diameter zona hambat yang terbentuk diukur untuk menilai efektivitas antibakteri. Hasil menunjukkan bahwa seluruh konsentrasi kombucha memiliki aktivitas antibakteri, dengan konsentrasi 40% menghasilkan zona hambat terbesar terhadap semua bakteri uji. Inhibisi tertinggi diperoleh terhadap Staphylococcus aureus (28,19 mm), diikuti oleh Pseudomonas aeruginosa (21,03 mm), Bacillus subtilis (20,39 mm), dan Escherichia coli (19,58 mm). Efektivitas antibakteri meningkat seiring bertambahnya konsentrasi simplisia yang digunakan, menunjukkan bahwa kandungan senyawa hasil fermentasi seperti flavonoid, tanin, dan asam organik turut berperan aktif dalam menghambat pertumbuhan bakteri. Kombucha daun mint berpotensi dikembangkan sebagai alternatif antibakteri alami terhadap bakteri Gram positif maupun Gram negatif. ----- Mint leaf kombucha (Mentha piperita L) contains bioactive compounds with potential antibacterial properties. The kombucha was prepared using 20%, 30%, and 40% concentrations of mint leaf simplicia, fermented for 21 days with a SCOBY starter, and tested against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa using the disc diffusion method. The inhibition zones were measured to evaluate antibacterial activity. All kombucha concentrations exhibited inhibitory effects, with the 40% concentration showing the largest zones. The highest inhibition was observed against Staphylococcus aureus (28.19 mm), followed by Pseudomonas aeruginosa (21.03 mm), Bacillus subtilis (20.39 mm), and Escherichia coli (19.58 mm). Antibacterial activity increased proportionally with the concentration of mint used, indicating the contribution of fermentation-derived compounds such as flavonoids, tannins, and organic acids. Mint leaf kombucha demonstrates strong potential as a natural antibacterial agent effective against both Gram-positive and Gram-negative bacteria.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Kombucha, daun mint, antibakteri, difusi cakram, Mentha piperita L. ----- Kombucha, mint leaf, antibacterial, disc diffusion, Mentha piperita L.
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	09 Sep 2025 08:01
Last Modified:	09 Sep 2025 08:01
URI:	http://repository.stfi.ac.id/id/eprint/2779

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