Antibacterial Activity of Rosella Tea Kombucha Against The Growth of Escherichia coli based on Fermentation Time Variations

Abstract

Public awareness has begun to experience changes in maintaining consumption patterns, such as consuming functional drinks. Rosella Tea Kombucha is able to produce important compounds for the body such as polyphenols, organic acids, vitamin B complex, vitamin C, enzymes and antibiotics. The use of antibiotics as a treatment for Escherichia coli can cause side effects and resistance so this Rosella Tea Kombucha can be an alternative. The aim of this research was to determine the activity of Rosella Tea Kombucha as an antibacterial against Escherichia coli bacteria. This type of research is a true experimental with a posttest-only group design. Antibacterial test uses the disc diffusion method with the Ciprofloxacin antibiotic as positive control and sterile distilled water as negative control. The results showed that Rosella Tea Kombucha was able to inhibit the growth of Escherichia coli bacteria based on variations in fermentation time on 6, 8, 10, 12 and 14 days with the diameter of the inhibition zone respectively being 7.27 mm; 7.97mm; 8.43mm; 9.57mm; and 12.73 mm. Statistical tests using the One Way ANOVA test obtained a sig of (0.000) < 0.05, which means there are significant differences in the growth inhibition zone of Escherichia coli at various fermentation times of Rosella Tea Kombucha. The largest inhibitory zone diameter was shown in the fermentation time variation of 14 days with strong inhibitory category.