Ardiani, Ni Luh Prina (2025) HUBUNGAN WAKTU FERMENTASI KOMBUCHA DAUN KELOR (Moringa oleifera L.) DENGAN AKTIVITAS ANTIBAKTERI Bacillus cereus. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Teknologi Laboratorium Medis 2025.
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Abstract
RELATIONSHIP BETWEEN MORINGA LEAF KOMBUCHA FERMENTATION TIME (Moringa oleifera L.) WITH ANTIBACTERIAL ACTIVITY OF Bacillus cereus ABSTRACT Bacillus cereus is a pathogenic bacterium responsible for foodborne illnesses and is highly resistant due to its ability to form spores. Moringa oleifera leaves contain secondary metabolites such as flavonoids, alkaloids, tannins, and phenols, which exhibit antibacterial properties. Fermentation using a symbiotic culture of bacteria and yeast (SCOBY) in kombucha production can enhance the content of these bioactive compounds. This study aimed to determine the relationship between the fermentation duration of moringa leaf kombucha and its antibacterial activity against B. cereus. A quasi-experimental design with a post-test-only control group was employed. Fermentation was conducted over 5, 10, 15, 20, and 25 days using moringa leaf powder and 40% honey. Antibacterial activity was assessed using the disk diffusion method, while organoleptic evaluation involved 30 untrained panelists. The results showed that inhibition zones began to appear on day 15 (1.00 mm) and slightly increased by day 25 (1.11 mm), which were classified as weak. The weak inhibition is likely due to suboptimal concentrations of active compounds, potential degradation during fermentation, and inherent resistance of B. cereus. Spearman correlation analysis indicated a significant relationship between fermentation duration and antibacterial activity (p < 0.05). Moringa kombucha demonstrates potential as a natural antibacterial agent, although further optimization is needed to enhance its efficacy. Keywords : Antibacterial; Bacillus cereus; fermentation; kombucha; moringa leaves HUBUNGAN WAKTU FERMENTASI KOMBUCHA DAUN KELOR (Moringa oleifera L.) DENGAN AKTIVITAS ANTIBAKTERI Bacillus cereus ABSTRAK Bacillus cereus merupakan bakteri patogen penyebab keracunan makanan yang memiliki ketahanan tinggi karena mampu membentuk spora. Daun kelor (Moringa oleifera L.) mengandung senyawa metabolit seperti flavonoid, alkaloid, tanin, dan fenol yang bersifat antibakteri. Fermentasi dengan kultur simbiotik mikroorganisme (SCOBY) dalam pembuatan kombucha dapat meningkatkan kandungan senyawa bioaktif tersebut. Penelitian ini bertujuan untuk mengetahui hubungan waktu fermentasi kombucha daun kelor terhadap aktivitas antibakteri Bacillus cereus. Penelitian menggunakan desain quasi-experimental dengan rancangan post-test only control group. Fermentasi dilakukan selama 5, 10, 15, 20, dan 25 hari menggunakan serbuk daun kelor dan madu 40%. Uji aktivitas antibakteri dilakukan dengan metode difusi cakram, sedangkan uji organoleptik melibatkan 30 panelis. Hasil menunjukkan zona hambat mulai muncul pada hari ke-15 (1,00 mm) dan meningkat hingga hari ke-25 (1,11 mm), tergolong lemah. Lemahnya aktivitas antibakteri diduga karena kadar senyawa aktif belum optimal, adanya degradasi senyawa selama fermentasi, serta resistensi alami Bacillus cereus. Uji Spearman menunjukkan hubungan signifikan antara lama fermentasi dan aktivitas antibakteri (p < 0,05). Kombucha daun kelor berpotensi sebagai antibakteri alami, dan masih memerlukan pengembangan lebih lanjut untuk meningkatkan efektivitasnya. Kata kunci : Antibakteri; Bacillus cereus; daun kelor; fermentasi; kombucha
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Antibacterial; Bacillus cereus; fermentation; kombucha; moringa leaves Antibakteri; Bacillus cereus; daun kelor; fermentasi; kombucha |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Jurusan Analis Kesehatan |
| Depositing User: | Yuliastari Putu |
| Date Deposited: | 08 Oct 2025 00:50 |
| Last Modified: | 08 Oct 2025 00:50 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/18668 |
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