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All Journal Bioma : Berkala Ilmiah Biologi Menara Riau: Jurnal Ilmu Pengetahuan dan Pengembangan Masyarakat Islam MEDIAN Jurnal Biologi Tropis PENDIPA Journal of Science Education BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains JURNAL PENDIDIKAN TAMBUSAI JOURNAL OF SCIENCE AND SOCIAL RESEARCH Menara Ilmu Jurnal Pembelajaran dan Biologi Nukleus JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Best Journal (Biology Education, Sains and Technology) Jurnal Biogenerasi Spizaetus: Jurnal Biologi dan Pendidikan Biologi BioEksakta : Jurnal Ilmiah Biologi Unsoed Bioscientist : Jurnal Ilmiah Biologi Jurnal IPTEK Bagi Masyarakat Filogeni: Jurnal Mahasiswa Biologi BIO-CONS: Jurnal Biologi dan Konservasi Jurnal Biologi Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Mayasari, Ulfayani
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Journal : PENDIPA Journal of Science Education

 1 
Uji Aktivitas dan Karakteristik Kombucha Sari Buah Markisa (Passiflora edulis Sims) Terhadap Bakteri Escherichia coli dan Bacillus subtilis Secara In Vitro Salsabila, Qothrunnada Shafa; Mayasari, Ulfayani; Selvia, Irda Nila
PendIPA Journal of Science Education Vol 8 No 3 (2024): October
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/pendipa.8.3.449-454

Abstract

Fermented drinks are drinks that due to the fermentation process produce lactic acid bacteria (LAB) which are good for human digestion. Kombucha is a fermented drink produced from the symbiosis between bacteria and yeast known as SCOBY (Symbiotic Culture Bacteria & Yeast). This study aims to determine the characteristics and antibacterial activity of passion fruit kombucha (Passiflora edulis Sims) against the growth of Escherichia coli and Bacillus subtilis bacteria in vitro. The method used in the antibacterial activity test uses the disc diffusion method with concentrations of 20%, 30%, 40% and 50%. This study shows the antibacterial activity of passion fruit kombucha (Passiflora edulis Sims) using concentrations of 20%, 30%, 40% and 50% with the results of the inhibition zone diameter of Escherichia coli bacteria of 10.4 mm, 12.3 mm, 14.2 mm, and 16.3 mm. While Bacillus subtilis bacteria are 14.5 mm, 16.6 mm, 17.8 mm and 18.3 mm. The characteristics of passion fruit kombucha juice have a pH value that is increasingly acidic when the concentration given is higher. Concentrations of 20%, 30%, 40% and 50% have a distinctive kombucha aroma and are golden yellow in color. Concentrations of 40% and 50% have a sour taste. Based on an average concentration of 50% on Escherichia coli bacteria and a concentration of 30% on Bacillus subtilis bacteria, it has effective inhibitory power in inhibiting bacteria.
EFEKTIVITAS DAN KARAKTERISTIK KOMBUCHA SARI BUAH STROBERI (Fragaria x ananassa)TERHADAP BAKTERI Streptococcus mutans DAN Basillus cereus SECARA IN VITRO Sitorus, Widya Astuti; Rasyidah; Mayasari, Ulfayani
PendIPA Journal of Science Education Vol 8 No 3 (2024): October
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/pendipa.8.3.434-439

Abstract

Kombucha is a functional fermented drink using SCOBY. Kombucha with the addition of strawberry juice is the latest innovation that is expected to inhibit the growth of Streptococcus mutans and Bacillus cereus bacteria which are pathogenic bacteria that cause digestive disorders. The method used in this study was a disc diffusion test with a concentration of 20%, 30%, 40% and 50% fruit juice, where each treatment was repeated 3 times. The results of this study showed an average inhibition zone against Streptococcus mutans bacteria of 6.98mm, 8.38mm, 10.6mm, 6.5mm. While Bacillus cereus 6.46 mm, 7.5 mm, 9.18 mm and 5.85 mm. Based on the research results, it can be concluded that the inhibitory power of strawberry kombucha juice against Streptococus mutans bacteria is categorized as strong at a concentration of 40% with an inhibition zone of 10.61 mm while raisins are moderate on Bacillus cereus with the highest inhibition zone at a concentration of 40% of 9.18 mm. The characteristics of strawberry kombucha have a pH ranging from 3.21-3.55 with a distinctive fermented aroma, maroon red in color and have a sweet and sour taste. The alcohol content in strawberry kombucha juice is 0.01 which means this drink is halal for consumption. The viscosity of strawberry kombucha juice is 0.79 which means that strawberry kombucha juice has a low viscosity level.
Co-Authors Agatha, Cyndy Tri Ananda, Dwika ANDINI, DIAH AYU Anggraini, Chorry Dwi Annisa Amalia Ariska, Nila Aulia, Syaikah Nabilah Azhari, Raisa Bahri, Andini Nur Basyaruddin, Nisa Anggraini Damanik, Novita Daulay, Zharifah Zahwa Eliza Rahma, Maudy Eriri, Linda Harahap, Muhammad Rizky Harahap, Nurul Aina Hasriana, Eli Husnarika Febriani, Husnarika Hutagalung, Nuriyah Azami Irda Nila Selvia Kesuma, Luthfiah Ramadhani Khairani, Devi Laylan Syafina Lestari, Yusfa Nanda Lubis, Maulana Hafis Maisyaroh, Dinda Manday, Yola Arfinolita Manik, Siska Pragawati Masyitah, Lidya Angraeni Maulina, Moudy Muhammad Irfan Muhammad Ridwan Nabila, Vara Nasution, Anggy Yohanna Nasution, Annisa Puji Astuti Nasution, Rahmadani Sandra Nasution, Rizki Amelia Ningsih, Rina Ayu Nurcahyani, Nadya Nurhasanah Siregar . Pratama, Harji Anggia Pratama, Reza Pratiwi, Lini Purba, Gusmita Enda Lorenza Purwaningtyas, Franindya Putri, Reza Malina Putri, Widya Assura R. Tanjung, Linda Fitria Rahmadina, Rahmadina Raissa Amanda Putri Ramadhan, Deviyan Rasyidah Rasyidah Rasyidah Riwanda, Ayu Safitri, Dede Nela Saila, Saila Salsabila, Qothrunnada Shafa Sandi, Najmi Maulidina El Sarah Ramadhani, Sarah Sari, Putri Rasmi Siagian, Irvina Siti Halimah Siti Maimunah Sitorus, Widya Astuti Situmorang, Liza Ardani Syahputri, Sufi Amir Wiwik Sundari Yarashima, Sylvia Zaini, Nurlayla