UJI ANTIBAKTERI KOMBUCHA DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP BAKTERI Propionibacterium acnes

ERLIYANA, Darlis (2022) UJI ANTIBAKTERI KOMBUCHA DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP BAKTERI Propionibacterium acnes. Undergraduate thesis, UIN RADEN INTAN LAMPUNG.

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Abstract

ABSTRAK Kombucha daun belimbing wuluh merupakan minuman hasil fermentasi simbiosis antara bakteri asam asetat Acetobacter xylinum dan khamir Saccharomyces sp. yang menggunakan media hasil rebusan daun belimbing wuluh. Penelitian ini bertujuan untuk mengetahui kemampuan antibakteri kombucha daun belimbing wuluh terhadap bakteri Propionibacterium acnes dengan perlakuan variasi konsentrasi gula. Penelitian ini menggunakan pendekatan penelitian kuantitatif dengan jenis penelitian yaitu deskriptif kuantitatif. Pengujian antibakteri dilakukan dengan menggunakan metode difusi sumuran dengan klindamisin sebagai kontrol positif, dan akuades sebagai kontrol negatif. Pengukuran diameter zona hambat dilakukan dengan menggunakan jangka sorong. Hasil penelitian menunjukkan bahwa fermentasi kombucha daun belimbing wuluh memiliki potensi sebagai antibakteri, yang dilihat dari zona bening yang terbentuk disekitar sumuran. Rata-rata zona hambat kombucha daun belimbing wuluh pada konsentrasi gula 10%, 13%, 16%, dan 19% yaitu masing�masing sebesar 7.5 mm, 8.6 mm, 10.0 mm, dan 10.7 mm, sedangkan untuk rata-rata diameter zona hambat klindamisin yaitu 9.7 mm. Kata kunci: Antibakteri, Daun Belimbing Wuluh, Kombucha iii ABSTRACT Wuluh starfruit leaf kombucha is a drink resulting from a symbiotic fermentation between acetic acid bacteria Acetobacter xylinum and the yeast Saccharomyces sp. which uses the media of boiled wuluh starfruit leaves. This study aims to determine the antibacterial ability of kombucha from belimbing wuluh leaves against Propionibacterium acnes bacteria with various sugar concentration treatments. This research uses a quantitative research approach with the type of research that is descriptive uantitative. Antibacterial testing was carried out using the well diffusion method with clindamycin as a positive control, and aquadest as a negative control. The diameter of the inhibition zone was measured using a caliper. The results showed that the kombucha fermentation of star fruit leaves had potential as an antibacterial, which was seen from the clear zone formed around the well. The average inhibition zone of kombucha leaf starfruit at a sugar concentration of 10%, 13%, 16%, and 19% were 7.5 mm, 8.6 mm, 10.0 mm, and 10.7 mm, respectively. while the average diameter of the clindamycin inhibition zone was 9.7 mm. Keywords: Antibacterial, Kombucha, Wuluh Starfruit Leaves

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