AbstrakDaun tin mengandung flavonoid yang dapat digunakan sebagai antimikroba. Fermentasi dengan kombucha diharapkan dapat meningkatkan aktivitas antimikroba. Penelitian ini bertujuan untuk mengetahui potensi teh asam daun tin sebagai antimikroba terhadap beberapa mikroba, diantaranya Staphylococcus aureus, Escherichia coli, Lactobacillus casei dan Candida albicans. Teh asam dibuat melalui fermentasi seduhan daun tin dengan bantuan kombucha selama 12 hari. Uji antimikroba dilakukan dengan menggunakan metode difusi sumuran. Dari hasil pengujian diperoleh rerata zona hambat terhadap Escherichia coli 6,97 mm, Staphylococcus aureus 5,5 mm, Lactobacillus casei 5,29 mm, dan Candida albicans 0,37 mm. Berdasarkan hasil penelitian teh asam daun tin berpotensi sebagai antimikroba, terutama sebagai antibakteri.Kata Kunci: Antimikroba, Daun Tin, Fermentasi, Flavonoid, dan Kombucha. Fig Leaves with kombucha. Antimicrobial assay has been performed using the agar well diffusion method. From the test results, the mean of inhibition zone against Escherichia coli is 6,97 mm, Staphylococcus aureus is 5,5 mm, Lactobacillus casei is 5,29 mm, and Candida albicans is 0,37 mm. Based on the research results, Fig Leaf sour tea can be used as an antimicrobial agent, especially as an antibacterial. Abstract Fig Leaves contain flavonoids that can be used as antimicrobials. Fermentation with kombucha is expected to increase antimicrobial activity. The aim of this research is to observe antimicrobial activity of Fig Leaves sour tea against several microbes, such as Staphylococcus aureus, Escherichia coli, Lactobacillus casei and Candida albicans. The sour tea is made through 12 days fermentation of
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