Kombucha of Saba Banana Pseudo Stem: Total Phenolic Content, Antibacterial Activity, and Effect on the Viability of Lactobacillus gasseri

Authors

  • Nur Laela Akademi Farmasi Putra Indonesia Malang
  • Fitri Husniatin Nisa Akademi Farmasi Putra Indonesia Malang
  • Riki Purwosutanto Akademi Farmasi Putra Indonesia Malang
  • Nur Hayati Akademi Farmasi Putra Indonesia Malang
  • Ernanin Dyah Wijayanti AKADEMI FARMASI PUTRA INDONESIA MALANG

DOI:

https://doi.org/10.54445/pharmademica.v2i2.32

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312

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629

Keywords:

fermentation, kombucha, total phenolic content, viability of Lactobacillus gasseri, saba banana pseudo stem

Abstract

Saba banana pseudo stem (Musa acuminate balbisiana Colla) contains several secondary metabolites which have potential as antioxidant and antibacterial. Fermentation is known to increase the level of phenolic compounds and their bioactivity. This study aims to analyze the effect of kombucha fermentation of saba banana pseudo stem on total phenolic content, antibacterial activity, and its effect on the viability of Lactobacillus gasseri. Banana pseudo stems were fermented with kombucha culture for 12 days at room temperature. The total phenolic content was determined by the Folin-Ciocalteu method. The antibacterial activity was tested by the sumuran diffusion method. The viability of L. gasseri was determined by the Total Plate Count (TPC) method. The total phenolic content of saba banana pseudo stem increases by 60.88% after being fermented with kombucha, but the kombucha of saba banana pseudo stem does not show any antibacterial activity against Escherichia coli and causes a decrease in the viability of L. gasseri. This study shows that kombucha fermentation is beneficial for increasing phenolic level and has a potency as an antibacterial, especially against Gram positive group.

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Published

28-04-2023

How to Cite

Laela, N., Nisa, F. H. ., Purwosutanto, R. ., Hayati, N. ., & Wijayanti, E. D. (2023). Kombucha of Saba Banana Pseudo Stem: Total Phenolic Content, Antibacterial Activity, and Effect on the Viability of Lactobacillus gasseri. PHARMADEMICA : Jurnal Kefarmasian Dan Gizi, 2(2), 65–73. https://doi.org/10.54445/pharmademica.v2i2.32

Issue

Vol. 2 No. 2 (2023): Oktober - Maret

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Articles

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Copyright (c) 2023 Nur Laela, Fitri Husniatin Nisa, Riki Purwosutanto, Nur Hayati, Ernanin Dyah Wijayanti

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