Pengaruh Peningkatan Waktu Fermentasi Teh Kombucha Terhadap Pertumbuhan Bakteri Staphylococcus aureus secara In Vitro

Abstract

This study aimed to determine the effect of prolonged fermentation time of kombucha tea against Staphylococcus aureus growth. This study was conducted experimentally using a completely randomized design. There were 4 treatments namely 10 days fermentation of kombucha tea, 14 days, 18 days and 22 days. Each of which has conducted with 5 replicates. The results showed that kombucha tea fermentation was able to inhibit the growth of Staphylococcus aureus with different results in accordance with the treatment. Data analysis using ANOVA which followed by Least Significant Differences (LSD) showed that kombucha tea fermentation presented a significant effect in inhibiting Staphylococcus aureus growth. The maximum inhibition zone produced by 22 days kombucha tea fermentation which was 14.3 mm.