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All Journal Indonesian Journal of Pharmaceutical Science and Technology AGRITEKNO, Jurnal Teknologi Pertanian
Laynurak, Yoseph M
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Agriculture, Biological Sciences & Forestry Computer Science & IT Medicine & Pharmacology

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Potensi Aktivitas Antibakteri Kombucha Kulit Batang Faloak (Sterculia quadrifida R.Br.) dari Pulau Timor Lalong, Paulus R F; Laynurak, Yoseph M; Taek, Maximus M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.90

Abstract

Exploration of the potential of alternative ingredients to replace black tea or green tea in making kombucha has begun to be widely carried out. On Timor Island, faloak stem bark is processed into a traditional drink by some locals. For this reason, the use of faloak stem bark as a basic ingredient for kombucha needs to be studied, especially in exploring its antibacterial potential, which is analyzed based on the concentration of sugar used. This study aims to determine the chemical characteristics and antibacterial activity of faloak stem bark kombucha with various concentrations of sugar. The methods involved making faloak stem bark kombucha with varying sugar concentrations of 6, 8, 10, and 12% (w/v), and testing chemical characteristics in the form of pH, total acid, total sugar, and total phenol tests. Meanwhile, the antibacterial activity testing used a good diffusion method against Escherichia coli ATCC 25922 bacteria. After 14 days of fermentation, faloak stem bark kombucha with a 12% sugar concentration showed the best chemical characteristics, with pH, total acid, total sugar, and total phenol values of 2.91, 1.19%, 7.33%, and 420.15 mg GAE/L, respectively. Furthermore, antibacterial activity also showed the highest inhibition (13.02 mm) at a sugar concentration of 12%. Thus, faloak bark kombucha made with a sugar concentration of 12% has the potential to be antibacterial.
Functional beverage formulation of faloak (Sterculia quadrifida R.Br) stem bark kombucha with the addition of lontar palm sugar Lalong, Paulus Risan F; Naben, Maria Novalina; Laynurak, Yoseph M
Indonesian Journal of Pharmaceutical Science and Technology Vol 12, No 1 (2025)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v12i1.52821

Abstract

Local potential and alternative substrates have been widely utilized to make kombucha with the aim of increasing its compound content and potential functional properties. In general, kombucha is made of black or green tea fermented using white cane sugar. On the other hand, the making of kombucha using faloak (Sterculia quadrifida R.Br) stem bark fermented using lontar palm sugar is relatively new. Therefore, the development of the optimum formula needs to be explored to confirm its functional properties. This study aims to determine the optimum formulation of lontar palm sugar concentration and fermentation time in terms of the chemical characteristics and antioxidant activity of faloak stem bark kombucha. The Response Surface Methodology (RSM) was employed in this study with two research factors, i.e., lontar palm sugar concentration and fermentation time. The results reveal the optimum formulation of palm sugar concentration of 15% and fermentation time of 15.18 days which can cause significant changes in properties, showing pH value of 2.72, total acid of 1.264%, total sugar of 6.451%, total phenol of 452.783 mg GAE/L, and antioxidant activity (IC50 value) of 70.877 ppm. In conclusion, the use of 15% lontar palm sugar fermented for 15.18 days can produce faloak stem bark kombucha with potential as a functional beverage.
Co-Authors Lalong, Paulus Risan F. Naben, Maria Novalina Taek, Maximus M