POTENSI KOMBUCHA DAUN TEH (Camellia sinensis) DAN DAUN KOPI ROBUSTA (Coffea robusta) SEBAGAI MINUMAN PROBIOTIK

Main Article Content

Elok Zubaidah
http://orcid.org/0000-0002-7405-5632
Kiki Fibrianto
http://orcid.org/0000-0003-1011-8275
Soviandini Dwiki Kartikaputri
https://orcid.org/0000-0002-6441-2122

Abstract

Kombucha is a plant-based fermented beverage that contains probiotic bacteria such as lactic acid bacteria (LAB). This research was conducted to prove the potential of probiotics in LAB isolates of kombucha tea leaves and robusta coffee leaves with various concentrations. This research used a completely randomized design (CRD). The variables tested were the measurement of total lactic acid bacteria, total acid, and probiotic characterization of LAB isolates (LAB resistance to low pH and bile salts, and antibacterial activity test). The results were analyzed and discussed using ANOVA with a significance level of P < 0.05 only for total acid and descriptive analysis on microbiological response. The best probiotic potency was selected using the multiple attribute method. The results showed that LAB isolates from kombucha tea leaves and robusta coffee leaves with various concentrations had resistance to pH 2 and pH 3, resistance to bile salts 3%, and antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria. The LAB isolate of kombucha robusta coffee leaves at a concentration of 0.6% has the best probiotic potential.


Kombucha merupakan minuman fermentasi berbasis tanaman yang mengandung bakteri probiotik seperti bakteri asam laktat (BAL). Penelitian ini dilakukan untuk membuktikan potensi probiotik pada isolat BAL kombucha daun teh dan daun kopi robusta dengan berbagai konsentrasi. Penelitian laboratorium menggunakan rancangan acak lengkap (RAL). Variabel yang diuji adalah pengukuran total bakteri asam laktat, total asam, ketahanan BAL terhadap pH rendah dan garam empedu, serta uji aktivitas antibakteri. Hasil penelitian dianalisa dan dibahas menggunakan ANOVA dengan signifikansi P < 0.05 hanya untuk total asam dan analisa deskriptif pada respons mikrobiologis. Potensi probiotik terbaik dipilih menggunakan metode multiple attribute. Hasil penelitian menunjukkan bahwa isolat BAL dari kombucha daun teh dan daun kopi robusta dengan berbagai konsentrasi memiliki ketahanan terhadap pH 2 dan pH 3, ketahanan terhadap garam empedu 3%, serta aktivitas antibakteri terhadap bakteri Staphylococcus aureus dan Escherichia coli. Isolat BAL kombucha daun kopi robusta pada konsentrasi 0,6% mempunyai potensi probiotik terbaik.

Article Details

How to Cite
Zubaidah, E., Fibrianto, K., & Kartikaputri, S. D. (2021). POTENSI KOMBUCHA DAUN TEH (Camellia sinensis) DAN DAUN KOPI ROBUSTA (Coffea robusta) SEBAGAI MINUMAN PROBIOTIK. Jurnal Bioteknologi &Amp; Biosains Indonesia (JBBI), 8(2), 185–195. https://doi.org/10.29122/jbbi.v8i2.4186
Section
Research Articles
Author Biographies

Elok Zubaidah, Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, University of Brawijaya

Department of Agricultural Product Technology, Senior Lecturer

Kiki Fibrianto, Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, University of Brawijaya

Department of Agricultural Product Technology. Senior Lecturer

Soviandini Dwiki Kartikaputri, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya Jl. Veteran - Malang 65145

Department of Agricultural Product Technology

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