Analysis of the condition and the potential length of fermented Kombucha medium (tea, coffee, rosella) in inhibiting the growth of pathogenic bacteria (Vibrio cholerae and Bacillus cereus)
Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as antimicrobial ingredients. Kombucha culture can be inoculated on a medium type other than tea, such as coffee and rosella. Tea, coffee, and roselle drinks are drinks that have certain antimicrobial substances in them. In the kombucha fermentation process, the formation of acids by microbial activity that is in it continuously until the sugars in it run out. The content of acetic acid in these drinks has the binding properties of toxins and can be an ester form that is easily soluble in water, besides that kombucha is also a lipophilic constrictor which can be toxic to pathogenic microbes. This study aims to analyze the condition and potential of kombucha medium (tea, coffee, rosella) in inhibiting the growth of pathogenic bacteria (Vibrio cholerae and Bacillus cereus). This research is an experimental study using a factorial completely randomized design with 15 treatments and 3 replications if there are significant differences followed by the Duncan Distance Test (UJD) 0.05 / 0.01. The treatment in this study was the different types of medium (tea, coffee, rosella) and fermentation time (3,6,9 and 12 days) kombucha culture. The study was conducted at the Microbiology Laboratory of the Islamic University (UIN) Maulana Malik Ibrahim Malang. Analysis of medium pH, nata thickness, and bacterial inhibition was carried out in the Microbiology Laboratory while the analysis of total dissolved solids and total acid medium was carried out at the Chemistry Laboratory of the Faculty of Science and Technology, State Islamic University (UIN) Malang. The results of this study indicate that the interaction between different types of medium and the length of fermentation of kombucha drinks (tea, coffee, rosella) has the potential to inhibit the growth of Vibrio cholerae and Bacillus cereus bacteria. Based on the results of the study, the largest inhibition zone diameter in Vibrio cholerae bacteria was shown by kombucha tea (8.67mm) with 12 days fermentation time, while the largest inhibition zone diameter in Bacillus cereus bacteria was shown by kombucha rosella (6.33mm) with 12 days fermentation time , the biggest decrease in pH value occurred in coffee kombucha (6.7-3.7), the largest increase in nata thickness occurred in kombucha tea (1.80mm-4.2mm), the largest increase in total acid occurred in coffee kombucha (0.16% -1.03%) and the largest decrease in total dissolved solids occurred in coffee kombucha (13.52 Brix - 13.48 Brix).
Keywords: acetic acid, amino acids, antimicrobial, coffee, glucuronic acid, lactic acid, ph, time, vitamin
Citation: Universitas Islam Negeri (UIN) Malang
Study Mailing Address:
Jl. Gajayana No.50, Dinoyo, Kec. Lowokwaru, Kota Malang, Jawa Timur 65144, Indonesia
Date Updated: March 2, 2020