Potensi Aktivitas Antibakteri Minuman Fungsional Kombucha Berbahan Dasar Bunga Kecombrang (Etlingera elatior) Berdasarkan Lamanya Waktu Fermentasi

According to same reports, kombucha is a functional beverage that has the ability to boost immune system function by increasing T cells and containing antimicrobial substances that guard against microbial illness. The antibacterial properties of kombucha derived from kecombrang flowers have not been examined in a any of the numerous studies conducted on the beverage’s antimicrobial activity. The purpose of this study is to investigate how the lengt of fermentation effects the kecombrang flower kombucha antibacterial effectiveness. Fermentation times for the treatments were as follows (P1) 0 days, (P2) 3 days, (P3) 6 days, and (P4) 9 days. The commensal pathogenic microorganisms Escherichia coli, Salmonella typhimurium and Stapylococcus aureus were employed in this study. According to the research findings, the antibacterial activity of kecombrang flower kombucha was significantly impacted (P<0,01) by the duration of fermentation. The maximun antibacterial activity was found in kecombrang flower kombucha that was fermented for nine days (P4). It had an inhibitory power of 12,0 mm against Escherichia coli, 11,5 mm against Salmonella typhimurium, and 14,5 mm against Staphylococcus aureus. Kecombrang flower kombucha is known for its broad spectrum of antibacterial activity, which can suppress the growth of both gram-positif and gram-negatif pathogenic bateria. Based on these results, kecombrang flower kombucha has the potential to be an antibacterial agent and can functions as an alternative approach to functional drinks to control commensal pathogenic bacteria

Potential Antioxidant Kombucha Fortified with Balinese Salak Juice (Salacca zalacca Var Amboinensis) From Karangasem District

Salak (Salacca zalacca Var. Amboinensis) is widely spread in Indonesia. Processing salak using fermentation method can provide added value and extend the shelf life. Fermented salak product combined with kombucha from balck tea is expected to increase the product’s ability to inhibit free radicals and provide healthful effects for health, especially the digestive process. This research endeavors to assess the capacity and antioxidant activity (IC50) from the product. The data that has been obtained was analyzed statistically using a completely randomized two-factor design. The first factor involves the ratio of salak extract to black tea, featuring three levels 80:20 ; 70:30 ; 60:40. The second factor encompasesses varying fermentation duration with four levels 4,8,12, and 16 days fermentation. The experiment was replicated three times. The result is that the comparison of salak extract with black tea had an antioxidant capacity between 101,37-479,30 GAE/100g. The result for antioxidant activity (IC 50) between 97,77-179,61 ppm

Formulation of gude bean flour (Cajanus cajan), with kratok bean (Phaseolus lunatus) and red bean (Phaseolus vulgaris) in making of functional snack bar

Snack bar is a snack that is consumed between meals. Snack bars are usually made from nuts, cereals, and dried fruit. Snack bars are made to meet nutritional intake and overcome hunger amid busy activities. Snack bar products made from local raw materials need to be developed considering the many sources of food that have functional benefits. Samples were tested for carbohydrate, protein, fat, moisture content, and ash content. The results obtained were then statistically analyzed using a completely randomized design analysis. The study used 7 treatments and 3 replications so that the researcher had 21 experimental units. The comparison treatment of gude bean flour with red beans and kratok beans on snack bar products has a carbohydrate content of 41.826 – 45.310%, protein 13,234 – 33,869%, fat 10.046 – 10.796%, ash content 0.704 – 1.343%, and water content 6.344 – 6.819%