Pengaruh Aktivitas Kombucha Daun Kelor dengan Variasi Waktu Fermentasi terhadap Kadar Flavonoid Total dan Aktivitas Antibakteri Shigella dysenteriae

Laksmi Auliya Santosa, . (2025) Pengaruh Aktivitas Kombucha Daun Kelor dengan Variasi Waktu Fermentasi terhadap Kadar Flavonoid Total dan Aktivitas Antibakteri Shigella dysenteriae. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

[img] Text
ABSTRAK.pdf.pdf

Download (245kB)
[img] Text
AWAL.pdf.pdf

Download (467kB)
[img] Text
BAB 1.pdf.pdf
Restricted to Repository UPNVJ Only

Download (275kB)
[img] Text
BAB 2.pdf.pdf
Restricted to Repository UPNVJ Only

Download (455kB)
[img] Text
BAB 3.pdf.pdf
Restricted to Repository UPNVJ Only

Download (423kB)
[img] Text
BAB 4.pdf.pdf
Restricted to Repository UPNVJ Only

Download (515kB)
[img] Text
BAB 5.pdf.pdf

Download (243kB)
[img] Text
DAFTAR PUSTAKA.pdf.pdf

Download (330kB)
[img] Text
RIWAYAT HIDUP.pdf.pdf
Restricted to Repository UPNVJ Only

Download (148kB)
[img] Text
LAMPIRAN.pdf.pdf
Restricted to Repository UPNVJ Only

Download (2MB)
[img] Text
HASIL PLAGIARISME.pdf.pdf
Restricted to Repository staff only

Download (19MB)
[img] Text
ARTIKEL KI.pdf.pdf
Restricted to Repository staff only

Download (460kB)

Abstract

Dysentery is a public health problem with around 165 million cases and 1.1 million deaths each year. Prevention can be made using herbal plants such as moringa leaves, which have antibacterial activity. Kombucha is a fermented drink with potential as a functional beverage because it contains various bioactive compounds such as acetic acid, phenolic acid, and flavonoids. This study analyzes the effect of variations in fermentation time of moringa leaf kombucha for 7, 14, and 21 days on total flavonoid content and antibacterial activity of Shigella dysenteriae using the disc diffusion method. Alcohol content during fermentation decreased with fermentation time, measured at 0,16%, 0,14%, and 0,13%, while moringa leaf infusion contains no alcohol. All alcohol content are below the limit set by Majelis Ulama Indonesia (MUI), which is 0,5%. The flavonoid content is 24,29 mg QE/mL, 18,82 mg QE/mL, and 13,46 mg QE/mL, and the inhibition zones against Shigella dysenteriae were 5,21 mm, 3,68 mm, and 2,85 mm. With longer fermentation, alcohol content, total flavonoid content, and antibacterial effectiveness tended to decrease. The correlation test (sig < 0,05) showed a significant relationship between flavonoid content and the inhibition zone against Shigella dysenteriae, in which an increase in flavonoid content is directly proportional to its antibacterial activity.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2110212022] [Pembimbing: Dhigna Luthfiyani Citra Pradana] [Penguji 1: Annisa Farida Muti] [Penguji 2: Via Rifkia]
Uncontrolled Keywords: Antibacterial, Flavonoids, Kombucha, Moringa leaves
Subjects: Q Science > Q Science (General)
Q Science > QR Microbiology
R Medicine > R Medicine (General)
R Medicine > RM Therapeutics. Pharmacology
R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Kedokteran > Program Studi Farmasi (S1)
Depositing User: LAKSMI AULIYA SANTOSA
Date Deposited: 24 Jul 2025 23:00
Last Modified: 12 Aug 2025 07:20
URI: http://repository.upnvj.ac.id/id/eprint/38180

Actions (login required)

View Item View Item