| Abstrakt: |
Kombucha is a traditional drink well known for its health benefits, especially its antioxidant and antibacterial properties. This study aimed to determine the concentration of Vitamin C and the antimicrobial properties of Kombucha, which was fermented for 15 days and evaluated with an interval of 3 days. The concentration of Vitamin C was determined using the UV-Visible spectrophotometer. Meanwhile, the antimicrobial properties of the kombucha beverages were evaluated by the agar diffusion method. Soursop leaves with a concentration of 0.5%(w/v), 1.0%(w/v), 1.5%(w/v) and without soursop leaves as control were analyzed after 0,3,6,9,12 and 15 day with 3 replicates each. The results showed that the highest concentration of Vitamin C was found in the soursop leaves of 1.5% (w/v) when fermented for 12 days (169.352 ± 4.1649 mg/L) and decreased on the day 15 (151.945 ± 2.6714. mg/L) after fermentation. Soursop leaves Kombucha can also inhibit Staphylococcus aureus and Escherichia coli bacteria. The inhibition zones increase with the length of fermentation time. At the day of 15 showed the strongest antimicrobial activities compared to control, 0.5% (w/v) and 1.0% (w/v). The inhibition zones for Staphylococcus aureus (2.122 ± 0.7294) and Escherichia coli (0.394 ± 0.8727) on day 15 after fermentation. These experimental studies overviewed have confirmed that soursop leaves Kombucha has microbial activity and contain Vitamin C. [ABSTRACT FROM AUTHOR] |
