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All Journal Jurnal Perikanan dan Kelautan Jurnal Riset Kimia Biology, Medicine, & Natural Product Chemistry Medical Laboratory Technology Journal JFL : Jurnal Farmasi Lampung Acta Chimica Asiana SITAWA : Jurnal Farmasi Sains dan Obat Tradisional Jurnal Farmasi Indonesia Jurnal Pengabdian Masyarakat Jurnal Perikanan dan Kelautan
Nasution, Musyirna Rahmah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Potential of Kedabu (Sonneratia ovata Backer) Fruit Juice Supplemented in Kombucha Beverage as Antibacterial Agent Nasution, Musyirna Rahmah; Nabilah, Clara; Djohari, Meiriza; Nurhapipah, Nurhapipah
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.453-463

Abstract

Riau Province has abundant natural resources of mangrove forests almost along the coast of Riau. Mangrove fruit can be developed into various processed foods, but processed foods derived from mangroves have not been widely developed and are of interest to coastal communities. Kombucha tea is a probiotic beverage produced through the fermentation of tea and sugar using a kombucha starter known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The presence of sugar in kombucha colonies is a vital source of nutrition. Additionally, fruit juice can be incorporated to create variations of kombucha tea. Kedabu fruit (Sonneratia ovata B.), a native fruit of Riau Province, is recognized for its high carbohydrate content and secondary metabolites, which exhibit potential antibacterial properties. This research developed four formulations of kombucha tea, each with different concentrations of kedabu fruit juice (0%, 10%, 20%, and 30%). The study’s objectives were to formulate, evaluate the physicochemical properties and antibacterial activity of these formulations against Escherichia coli and Staphylococcus aureus. The organoleptic properties, alcohol content, pH, %TTA (Total Acidity Titratable), total LAB (Lactic Acid Bacteria), and yeast count were assessed during a 14-day fermentation period. The assay results indicated that the kombucha fruit kedabu tea formulation exhibited favorable organoleptic characteristics, a decrease in pH, an increase in %TTA, total LAB, and yeast count within the acceptable range defined by standards. Moreover, it displayed inhibitory activity against Escherichia coli and Staphylococcus aureus bacteria, falling within the weak to moderate categories.
Co-Authors Afnita, Fakhiratunnisa Agustini, Tiara Tri Amnan, Wekis Raya Anggraini, Annisa Fitri Aqilla, Alya Armon Fernando Arundita, Silvy Aulya, Nurliza Azhari, Weriska Restu Cahyani, Ardhia Regita Diwa, Resi Oktamara Emma Susanti Etavianti, Elsa Febrian, Dyan Firman Nugroho Fitri, Valentina Furi, Mustika Haiyul Fadhli Hanifa, Elvi Lamun Bathara Manik, Dhea Putri Bertuah Br Masnun, Lidiatil Meiriza Djohari, Meiriza Melzi Octaviani Milianty, Jesy Nabilah, Clara Nabilla, Vivi Gita Nasution, Tio Afandi Neni Frimayanti Ningrum, Tilar Eka Widia Ningsih, Yozi Fiedya Nurhapipah, Nurhapipah Pardede, Depa Gloria Kristin Rahayu Utami Rahma Dona Ramadhani, Elsha Fadhika Dwi Ratna Sari Dewi Ruska, Shinta Liana Simanjuntak, Asnika Putri Syahbandi, Ilham Triani, Leni Wira Noviana Suhery