Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif
DOI:
https://doi.org/10.53342/pharmasci.v4i2.135Abstract
ABSTRAK
Penelitian ini bertujuan untuk mengetahui kemampuan Kombucha dalam menghambat pertumbuhan bakteri Gram positif dan Gram negatif. Metode yang digunakan dalam penelitian ini meliputi pembuatan Kombucha dengan variasi bahan dasar (teh hitam, teh hijau dan kopi) dengan jenis gula yang berbeda (gula pasir dan gula stevia); dan uji antibakteri menggunakan metode kertas cakram (difusi agar) terhadap bakteri Gram positif dan Gram negatif. Hasil penelitian menunjukkan ke-6 varian Kombucha tidak berpengaruh atau tidak adanya zona bening (zona hambat) yang terbentuk di sekitar kertas cakram uji pada semua bakteri uji.
Kata kunci: Kombucha teh dan kopi, bakteri Gram positif dan bakteri Gram negatif, zona hambat
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ABSTRACT
The aim of this tudy is to determine the ability of Kombucha to inhibit the growth of Gram positive and Gram negative bacteria. The method used in this study included the making of Kombucha with a variety of basic ingredients (black tea, green tea and coffee) with different types of sugar (sugar and stevia sugar); and antibacterial tests using the paper disc (agar diffusion) method against Gram positive and Gram negative bacteria. The results showed that the 6 variants of Kombucha had no effect or absence of a clear zone (inhibition zone) formed around the test disc paper in all test bacteria.
Keywords: Tea and coffee Kombucha, Gram positive bacteria and Gram negative bacteria, inhibitory zone
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