Studi Proses Fermentasi Minuman Kombucha dan Aktivitas Antimikroba Selama Fermentasi

Abstract

Over time, there are so many foods and drinks that actually cause disease because there are so many preservatives and chemicals in food and drinks. Currently, alternative foods and drinks that are safe for consumption and can also provide health for the body are needed. Kombucha Tea Fermentation is the result of symbiotic culture fermentation of acetic acid bacteria and yeast (Saccharomyces cereviase) which produces highly nutritious probiotic drinks and is halal for consumption. The method used in this research is a literature study using the SLR (Systematic Literature Review) method in several international journals. To determine the antimicrobial activity of kombucha, it was carried out in vitro with the aim of seeing the ability to inhibit the growth of microbes in both fungi and bacteria. Kombucha can be made from tea leaves or other plant materials that have a high production of metabolites of bioactive ingredients to protect against infection. The content of phenolic compounds formed during fermentation which is antimicrobial so that it causes microbial growth to be inhibited