Chemical Characteristics, Antioxidant Activity, and Antibacterial Activity of Korean Ginseng Kombucha ( Panax ginseng ) and Javanese Ginseng Kombucha (Tanilum paniculatum)^ against Staphyococcus aureus and Escherichia coli bacteria Elok Zubaidah*, Nauravi Nur Nasywa Asrin, Intan Maula Ramadhani, Dian Widya Ningtyas
Departemen of Food Science and Biotechnologi, Faculty of Agricultural Technology, Brawijaya University, Indonesia
*Email: elok[at]ub.ac.id
Abstract
Kombucha tea is a traditional beverage product fermented from a sugar solution using a kombucha starter culture. Kombucha and ginseng roots contain antioxidant, anti-inflammatory, antibacterial and other properties. The aim of this research was to determine the chemical, microbiological characteristics and antibacterial activity against S. aureus and E. coli bacteria . The research method used a factorial randomized block design (RAK) consisting of 2 treatment factors with 3 replications. The factors used were the type of ginseng root, namely Javanese ginseng and Korean ginseng, as well as the concentration of ginseng root, namely 0.6%- 0.8%- 1% and 1.2%. Determining the best treatment using the Multiple method Zeleny Criteria . Kombucha with Javanese ginseng root at a concentration of 1% was the best treatment with total microbial characteristics of 0.89 x 109 CFU /ml, total acid 0.29%, total sugar 5.94%, total phenol 50.36 mg GAE/mL, value IC 50 50.87 ppm, with antibacterial activity against S.aureus 4.40 mm, and antibacterial activity against E.coli 3.20 mm
