PENGARUH METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI ANTIBAKTERI GRAM POSITIF DAN NEGATIF

  • Firman Rezaldi Program Studi Farmasi Fakultas Sains Farmasi Kesehatan Universitas Mathla'ul Anwar Banten
    (ID)
  • Retna Yulrosly Ningtyas Universitas Mathla'ul Anwar Banten
    (ID)
  • Siska Dwi Anggraeni Universitas Mathla'ul Anwar Banten
    (ID)
  • Aris Ma’ruf Universitas Mathla'ul Anwar Banten
    (ID)
  • Nisa Siti Fatonah Universitas Mathla'ul Anwar Banten
    (ID)
  • Fernanda Desmak Pertiwi Universitas Mathla'ul Anwar Banten
    (ID)
  • Fitriyani Fitriyani Universitas Mathla'ul Anwar Banten
    (ID)
  • Lucky Dita A Akademi Farmasi Al-Islah Cilegon
    (ID)
  • Sumarlin US Rumah Sakit Alinda Husada Panimbang Banten
    (ID)
  • M. Fariz Fadillah Universitas Mathla'ul Anwar Banten
    (ID)
  • Andri Imam Subekhi Sekolah Tinggi Babunnajah Pandeglang
    (ID)

Abstract

Butterfly pea flower kombucha is one of the probiotic fermented drinks produced through a consortium between bacteria and yeast. Telang flower decoction is the raw material in this study. This study aimed to determine the antibacterial activity of telang flower kombucha at various sugar concentrations. Concentrations of sugars used in making kombucha Butterfly pea flower include 20%, 30%, and 40% (w/v), each repeated three times. Positive control was kombucha made from black tea, while negative control was sterile distilled water. The well diffusion method is one of the methods in antibacterial testing by calculating the diameter of the inhibition zone. The fermented kombucha flower has broad-spectrum antibacterial activity, indicated by its inhibition against Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, and Esherichia coli. Telang flower kombucha at 40% sugar concentration showed the highest antibacterial activity means it has a potential functional drink that supports health aspects.

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Author Biography

Firman Rezaldi, Program Studi Farmasi Fakultas Sains Farmasi Kesehatan Universitas Mathla'ul Anwar Banten
Program Studi Farmasi

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Published
2021-12-31
How to Cite
Rezaldi, F., Ningtyas, R. Y., Anggraeni, S. D., Ma’ruf, A., Fatonah, N. S., Pertiwi, F. D., Fitriyani, F., A, L. D., US, S., Fadillah, M. F., & Subekhi, A. I. (2021). PENGARUH METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI ANTIBAKTERI GRAM POSITIF DAN NEGATIF. Jurnal Biotek, 9(2), 169-185. https://doi.org/10.24252/jb.v9i2.25467
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Articles
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