Antioxidant and Antibacterial Activity of Honey Black Tea Kombucha with Variaton Concentration of Sugar and Honey
Elok Zubaidah, *Nadila Dwi Pratiwi, Zikri Shafrina Putri

Universitas Brawijaya

*email: nadiladwi[at]student.ub.ac.id

Abstract

Honey has a lot of nutritional content, especially from the polyphenol group which can provide therapeutic effects such as antioxidants, antibacterial, anti-carcinogenic and also anti-inflammatory. The concentration of sugar and honey is an important factor in fermentation that can affect the growth and activity of microorganisms and the characteristics of kombucha. This research developed kombucha with honey as a sugar substrate to improve the quality and nutritional value of kombucha, as well as increase antioxidant activity and antibacterial activity against several bacterial species, while obtaining variations in the concentration of sugar and honey which produced the best black tea kombucha. Kombucha is made using black tea at a concentration of 0.4% (w/v) with varying concentrations of sugar and honey (10:0, 8:2, 6:4, 4:6, 2:8, 0:10) (%) (b/v). Kombucha was incubated at 20-25oC for 7 days. Kombucha was evaluated for pH value, total phenol, total sugar, antioxidant activity by DPPH method, and antibacterial activity by disc diffusion method against E. coli and S. aureus bacteria. The use of honey as a sugar substrate showed a significant effect (p<0.05) on the chemical characteristics, antioxidant activity, and antibacterial activity of kombucha. The best kombucha treatment was obtained at varying concentrations of sugar and honey 0:10% (w/v) with a pH value of 3.38, total phenol content 563.58 microgram GAE/ml, total sugar 5.39%, IC50 value 66.16 ppm , antibacterial activity against E. coli 9.80 mm, and antibacterial activity against S. aureus 10.13 mm. The use of honey as a sugar substrate can improve the quality and nutritional value of kombucha, as well as increase antioxidant activity and antibacterial activity against several bacterial species such as E. coli and S. aureus.

Keywords: antibacterial, antioxidant, honey, kombucha

Topic: Food microbiology