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All Journal Jurnal Sains dan Teknologi Pangan Biofaal Journal
Sari, Ratni Kumala
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Medicine & Pharmacology

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Uji Antibakteri Propionibacterium acnes Kombucha Air Kelapa dan Kelopak Bunga Rosella Ungu (Hibiscus sabdariffa L.) dengan Berbagai Konsentrasi Madu Galo-Galo Wati, Linda; Sari, Ratni Kumala; Rahma, Syauti Alisa
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47680

Abstract

Tujuan penelitian ini untuk mencari formulasi terbaik kombucha air kelapa dan kelopak bunga rosella ungu (Hibiscus sabdariffa L.) dengan penambahan beberapa konsentrasi madu Galo-Galo terhadap pertumbuhan bakteri Propionibacterium acnes. Metode penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan konsentrasi madu Galo-Galo dan 3 kali ulangan yakni A (10%), B (15%), C (20%), dan D (25%). Total percobaan menjadi sebanyak 12 unit perlakuan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Penambahan madu Galo-Galo pada kombucha air kelapa dan kelopak bunga rosella ungu memberikan pengaruh sangat nyata (p
PENGARUH PENAMBAHAN MADU GALO-GALO TERHADAP AKTIVITAS ANTIBAKTERI KOMBUCHA KULIT NANAS DAN AIR KELAPA Wati, Linda; Novelina, Novelina; Koja, Reni; Sari, Ratni Kumala
Biofaal Journal Vol 5 No 2 (2024): Biofaal Journal
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v5i2pp107-115

Abstract

Kombucha is a fermented beverage known for its various health benefits, one of which is its antibacterial properties, making it a potential base for soap production. This study aims to evaluate the effect of adding Galo-Galo honey on the antibacterial activity of kombucha made from pineapple peel and coconut water waste. Fermentation was carried out for 15 days, and observations were made on pH value, total titratable acidity (TTA), and antibacterial activity against Escherichia coli using the disk diffusion method. The study was designed using a completely randomized design with three repetitions. The results showed that the higher the concentration of Galo-Galo honey added, the more significantly the kombucha pH decreased (p < 0.05), with the lowest pH found in the 25% honey treatment (3.09 ± 0.02). The highest total titratable acidity was also found in the 25% honey treatment (1.33 ± 0.11), along with the decrease in pH, indicating an increase in organic acid content. The antibacterial activity test showed that kombucha with a higher honey concentration had a larger inhibition zone against E. coli, with the largest inhibition zone found in the 25% honey treatment (11 ± 1.26 mm). The addition of Galo-Galo honey was proven to enhance the chemical properties of kombucha and strengthen its antibacterial activity.
Co-Authors Linda Wati Novelina Rahma, Syauti Alisa Reni Koja