Antibacterial And Antioxidant Potential of Three Kinds of Kombucha

Introduction : Kombucha is a type of drink produced by fermented sweet tea with culture of yeast and bacterial. This drink have the potential to be a probiotic drink. Soursop leaves and butterfly pea flowers are known to contain phenolic compounds which are useful as antibacterials and antioxidants, that have possibility as raw material of Kombucha.Objective : The aim of the research is to prove the probiotic potential of 3 kinds of kombucha, namely soursop leaves (Annona muricata) kombucha, butterfly pea flowers (Clitoridea ternatea) kombucha and a mixed both of plants kombucha.Methods : The research was conducted in the laboratory with a post test control group design. Each of infusion of soursop leaves (12g), butterfly pea flowers (12g) and a mixture both of plants (@6 g) in 1L of boiling water with 100g sugar added and 30 ml (Symbiotic Culture of Bacterial and Yeast) SCOBY added. Fermentation was carried out for 14 days. Total levels of phenols, flavonoids, and tannins were measured calorimetrically using a spectrophotometer. Antibacterial potential was determined by measuring the inhibition of zone (ZOI) for the growth of E coli and S. aureus bacteria. Antioxidant potential was determined by calculating the inhibition concentration (IC) 50 for of 2,2- diphenyl-1-picrylhydrazyl (DPPH) inhibition. Analysis of results used One Way Analysis of Variant (ANOVA) with value p0.05Results : The best of total phenolic is mixed kombucha (155.97 mg GAE/g) while the best total flavonoid and tannin is sorsoup leaves kombucha (132.57mg QE/g and 138,15 mg GAE/g) ). The three kinds of kombuchas have weak antibacterial potential against E.coli and S.aureus bacteria (9 mm). The best antioxidant potential is possessed by soursop leaves kombucha (IC50 DPPH 13991,44).Conclusion : Soursop leaf kombucha is the best potential as probiotic drink among three kinds of kombucha.