THE EFFECT OF FERMENTATION TIME ON ANTIOXIDANT AND ORGANOLEPTIC ACTIVITIES OF BIDARA (Zizipus spina CRISTI L.) KOMBUCHA DRINK

Situmeang, Boima; Shidqi, Muhammad Mutfi Amin; Rezaldi, Firman

doi:10.22373/biotik.v10i1.11370

Cited by 8 publications

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“…The amount of reducing sugars may initially grow during the fermentation process of kombucha using a 100% sugar medium, but will gradually decrease as fermentation proceeds since microorganisms such as yeast and bacteria are required to break down complex sucrose molecules into simpler sugars such as glucose and fructose [37][38]. This early sucrose breakdown increases the quantity of reducing sugars in the fermentation media [39]. In this present work, decreasing of reducing sugar of ganoderma kombucha with honey indicates that these beverages contain low sugar so it can be consumed for daily healthy beverages.…”

Section: Resultsmentioning

confidence: 99%

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Elfirta,

Ferdian,

Setyawan

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Kombucha, a fermented tea beverage prepared with a symbiotic culture of bacteria and yeast (SCOBY) and sucrose as a carbon source, has gained popularity for its potential health benefits. This study aimed to explore the effects of fermentation on the titrable acidity, pH, and reducing sugar content of Ganoderma kombucha with honey. In this study, we used Ganoderma lucidum as a substrate since it is a widely used natural medicinal and promotes health benefits. The sucrose commonly used in kombucha production was replaced with honey to enhance the functional qualities of the final product. Honey derived from Apis cerana and Heterotrigona itama is used in this study, with a ratio of Sugar and honey as follows: 100% honey, 50%:50% honey and sugar, and 100% sugar. The highest titrable acidity was found in kombucha with A. cerana honey (50%:50% honey and sugar) after fermentation i.e. 12.98±0.09%. Both of A .cerana (Sugar and honey 50:50 %) and H.itama (100 %) have the lowest pH after fermentation, i.e. 3.01±0.02 and 3.01±0.01 respectively. The reducing sugar was decreased after the fermentation process. The findings revealed an increase in titrable acidity during the fermentation process, accompanied by decreased pH and reducing sugar values.

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Section: Resultsmentioning

confidence: 99%

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Elfirta,

Ferdian,

Setyawan

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Bunga telang dengan nama ilmiah Clitoria ternatea L diketahui dari hasil penelitian sebelumnya memiliki kemampuan berupa aktivitas farmakologi secara in vitro sebagai sumber antibakteri . Kombucha bunga telang merupakan salah satu minuman probiotik yang telah banyak dikemukakan sebagai peningkat daya tahan tubuh , sumber antibakteri baik bakteri gram positif maupun bakteri gram positif (Rochmat et al, 2022 ;, sumber zat gizi (Abdilah et al, 2022 ;Rezaldi et al, 2023), sumber antimikroba (Puspitasari et al, 2022), sumber antifungi , sumber antikolesterol Waskita et al, 2023), sumber antioksidan (Situmeang et al, 2022), dan sumber antikanker (Taupiqurrohman et al, 2022).…”

Section: Pendahuluanunclassified

PRODUK BIOTEKNOLOGI FARMASI DENGAN AKTIVITAS FARMAKOLOGI SECARA IN VITRO SEBAGAI ANTIBAKTERI Staphylococcus aureus BERUPA FORMULASI DAN SEDIAAN OBAT KUMUR KOMBUCHA BUNGA TELANG (Clitoria ternatea L)

Sofianti

Rezaldi

Mathar

et al. 2023

JUKEKE

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Kombucha bunga telang dapat dimanfaatkan sebagai minuman probiotik peningkat sisrtem imun, bahan aktif obat dan kosmetik, bahkan bahan pupuk cair organik. Salah satu bakteri gram positif yang dapat menyebabkan inflamasi pada gigi yaitu Staphylococcus aureus sehingga dalam menghambat pertumbuhan nya perlu dicegah melalui rajin berkumur dengan obat kumur herbal yang berbahan aktif larutan fermentasi kombucha bunga telang. Penelitian ini bertujuan untuk membuat formulasi dan sediaan obat kumur herbal yang berbahan aktif larutan fermentasi kombucha bunga telang untuk dirancang menghambat pertumbuhan bakteri Staphylococcus aureus. Penelitian ini bersifat eksperimental laboratorium dengan cara membuat formulasi dan sediaan obat kumur tanpa zat aktif sebagai basis dan kontrol negatif. Menyediakan obat kumur yang telah terjual dipasaran sebagai pembanding (kontrol positif). Membuat formulasi dan sediaan obat kumur yang berbahan aktif larutan fermentasi kombucha bunga telang yang meliputi konsentrasi gula 20%, 30%, dan 40%. Analisis data yang digunakan dalam penelitian ini adalah ANOVA one way dilanjutkan dengan uji lanjut berupa analisis pos hoc. Hasil penelitian ini telah terbukti bahwa formulasi dan sediaan obat kumur yang berbahan aktif kombucha bunga telang pada konsentrasi gula 20% tidak berbeda nyata dengan 30% dalam menghambat pertumbuhan bakteri Staphylococcus aureus, namun berbeda nyata dengan konsentrasi 40%. Hasil penelitian ini dapat disimpulkan bahwa konsentrasi 40% pada formulasi dan sediaan obat kumur yang berbahan aktif larutan fermentasi kombucha bunga telang merupakan perlakuan yang optimal dalam menghambat pertumbuhan bakteri Staphylococcus aureus.

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“…Hasil penelitian sebelumnya telah terbukti bahwa larutan fermentasi kombucha bunga telang mengandung senyawa metabolit sekunder baik dari golongan alkaloid, flavonoid, dan saponin [36], yang memiliki aktivitas farmakologi sebagai sumber antibakteri [37], baik gram positif maupun negatif [38 ; 39], sumber antioksidan [40], sumber antikolesterol [41 '42;43], dan sumber antikanker [44], sehingga selain dapat dikembangkan sebagai minuman probiotik dalam meningkatkan sistem kekebalan tubuh [44] dapat juga dimanfaatkan sebagai bahan aktif dalam pembuatan kosmetik [45 ; 46; 47;48] dan limbah nya pada penelitian ini dapat digunakan sebagai bahan baku pupuk cair [49 ;50].…”

Section: Analisis Antibakteri Gram Positif Dan Negatifunclassified

Fermentasi Bunga Telang (Clitoria ternatea L) Dengan Penambahan Madu Baduy Produk SR12 Sebagai Inovasi Bioteknologi Kombucha

Mu’jijah

Abdilah²,

Rezaldi³

et al. 2023

BIOSCIENCE TROP

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Gram positive and negative bacteria have always been a problem for the survival of living things in a high threshold as normal flora. Telang flower contains anthocyanins which are efficacious as antioxidants and antibacterials so that kombucha has a high potential to be fermented by kombucha as the latest biotechnology product innovation in improving the immune system with the addition of a concentration of Baduy honey Product SR12 which has the potential to inhibit the growth of pathogens. This study aims to produce information regarding the concentration of Baduy honey product SR12 which has the potential as a gram-positive and gram-negative antibacterial. The research design used was a randomized block design which was divided into 2 factors. Factor I is the Concentration of Telang Flower Kombucha Sugar (Clitoria ternatea L) solution in the first fermentation (20%, 30%, and 40%) and factor II is the concentration of baduy honey product SR12, namely (20%, 30%, and 40%). Each treatment was repeated 3 times. The results obtained were processed using statistical analysis using one-way ANOVA at the 95% level. If the data from the research results have significant differences, ideally it can be followed up using a post hoc test. The results obtained in this study were the concentration of Baduy honey Product SR12 was positively correlated in preventing the growth of pathogens in both gram-positive and gram-negative bacteria. The conclusion in this study is that kombucha flower telang has the ability as a gram positive and negative antibacterial and can also be developed as the latest biotechnology product innovation. Telang flower kombucha fermentation with a concentration of Baduy honey Product SR12 of 40% had the highest antibacterial activity when compared to fermented telang flower kombucha at concentrations of Baduy honey Product SR12 with a concentration of 20% and 30%. The average diameter of the inhibition zone produced by Staphylococcus aureus bacteria is 20.08 mm in the strong category, Staphylococcus epidermidis 17.98 mm in the strong category, Pseudomonas aeruginosa 17.27 mm in the strong category, and Escherichia coli 16.59 mm strong category.

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THE EFFECT OF FERMENTATION TIME ON ANTIOXIDANT AND ORGANOLEPTIC ACTIVITIES OF BIDARA (Zizipus spina CRISTI L.) KOMBUCHA DRINK

Cited by 8 publications

References 0 publications

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

PRODUK BIOTEKNOLOGI FARMASI DENGAN AKTIVITAS FARMAKOLOGI SECARA IN VITRO SEBAGAI ANTIBAKTERI Staphylococcus aureus BERUPA FORMULASI DAN SEDIAAN OBAT KUMUR KOMBUCHA BUNGA TELANG (Clitoria ternatea L)

Fermentasi Bunga Telang (Clitoria ternatea L) Dengan Penambahan Madu Baduy Produk SR12 Sebagai Inovasi Bioteknologi Kombucha

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