Antioxidant and Antibacterial Activity of Sappan Wood (Caesalpinia sappan L.) Kombucha Elok Zubaidah*, Dian Widya, N., Rahma Aulia Salafy, Alivianisa Carissa Denty Wiryawan
Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
*elok[at]ub.ac.id
Abstract
Sappan wood (Caesalpinia sappan Linn) is an herbal plant in Indonesia which has long been used as a traditional Chinese medicine because it contains antioxidants, anti-inflammatories, and antibacterials. Kombucha is a traditional drink made from a fermented sweet tea with a mixed culture known as SCOBY (symbiotic culture of bacteria and yeast). Kombucha is known as a functional food because it has high antioxidant and antibacterial activity which is beneficial for the prevention of diseases such as diabetes, cancer, and immune system disorders. The aims to the study to increase the functional value of kombucha using sappan wood as raw material. Kombucha was prepared with sappan wood powder (16 mesh size) at various concentrations (0.4%, 0.8%, 1.2%, 1.6%, and 2% (w/v)) and 10% (v/v) sugar concentration. After 12 days of fermentation, sappan wood kombucha was tested for pH, total phenol, total sugar, DPPH scavenging activity, and antibacterial activity assay using disc diffusion technique against the growth of E. coli and S. aureus.The effect of various sappan wood concentrations as a substrate for kombucha demonstrated significant (p<0.05) in reduction of pH, increased total phenol content, IC50 value of antioxidant activity, also increased antibacterial activity against E. coli. The best sappan wood kombucha treatment was obtained at a concentration of 1.2% with pH of 3.85- total phenol of 874.44 mg GAE/ml- total sugar of 6.62%- IC50 value of 85.43 ppm- antibacterial activity against E. coli of 8.57 mm- and antibacterial activity against S. aureus of 7.99 mm.
