{"title":"测试茶和咖啡抗菌活性为阳性克和阴性克细菌","authors":"Surahmaida, Kinanti Ayu Puji Lestari","doi":"10.53342/pharmasci.v4i2.135","DOIUrl":null,"url":null,"abstract":"ABSTRAKPenelitian ini bertujuan untuk mengetahui kemampuan Kombucha dalam menghambat pertumbuhan bakteri Gram positif dan Gram negatif. Metode yang digunakan dalam penelitian ini meliputi pembuatan Kombucha dengan variasi bahan dasar (teh hitam, teh hijau dan kopi) dengan jenis gula yang berbeda (gula pasir dan gula stevia); dan uji antibakteri menggunakan metode kertas cakram (difusi agar) terhadap bakteri Gram positif dan Gram negatif. Hasil penelitian menunjukkan ke-6 varian Kombucha tidak berpengaruh atau tidak adanya zona bening (zona hambat) yang terbentuk di sekitar kertas cakram uji pada semua bakteri uji.Kata kunci: Kombucha teh dan kopi, bakteri Gram positif dan bakteri Gram negatif, zona hambat ABSTRACTThe aim of this tudy is to determine the ability of Kombucha to inhibit the growth of Gram positive and Gram negative bacteria. The method used in this study included the making of Kombucha with a variety of basic ingredients (black tea, green tea and coffee) with different types of sugar (sugar and stevia sugar); and antibacterial tests using the paper disc (agar diffusion) method against Gram positive and Gram negative bacteria. The results showed that the 6 variants of Kombucha had no effect or absence of a clear zone (inhibition zone) formed around the test disc paper in all test bacteria.Keywords: Tea and coffee Kombucha, Gram positive bacteria and Gram negative bacteria, inhibitory zone","PeriodicalId":17631,"journal":{"name":"Journal Pharmasci (Journal of Pharmacy and Science)","volume":"55 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif\",\"authors\":\"Surahmaida, Kinanti Ayu Puji Lestari\",\"doi\":\"10.53342/pharmasci.v4i2.135\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRAKPenelitian ini bertujuan untuk mengetahui kemampuan Kombucha dalam menghambat pertumbuhan bakteri Gram positif dan Gram negatif. Metode yang digunakan dalam penelitian ini meliputi pembuatan Kombucha dengan variasi bahan dasar (teh hitam, teh hijau dan kopi) dengan jenis gula yang berbeda (gula pasir dan gula stevia); dan uji antibakteri menggunakan metode kertas cakram (difusi agar) terhadap bakteri Gram positif dan Gram negatif. Hasil penelitian menunjukkan ke-6 varian Kombucha tidak berpengaruh atau tidak adanya zona bening (zona hambat) yang terbentuk di sekitar kertas cakram uji pada semua bakteri uji.Kata kunci: Kombucha teh dan kopi, bakteri Gram positif dan bakteri Gram negatif, zona hambat ABSTRACTThe aim of this tudy is to determine the ability of Kombucha to inhibit the growth of Gram positive and Gram negative bacteria. The method used in this study included the making of Kombucha with a variety of basic ingredients (black tea, green tea and coffee) with different types of sugar (sugar and stevia sugar); and antibacterial tests using the paper disc (agar diffusion) method against Gram positive and Gram negative bacteria. The results showed that the 6 variants of Kombucha had no effect or absence of a clear zone (inhibition zone) formed around the test disc paper in all test bacteria.Keywords: Tea and coffee Kombucha, Gram positive bacteria and Gram negative bacteria, inhibitory zone\",\"PeriodicalId\":17631,\"journal\":{\"name\":\"Journal Pharmasci (Journal of Pharmacy and Science)\",\"volume\":\"55 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-08-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal Pharmasci (Journal of Pharmacy and Science)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.53342/pharmasci.v4i2.135\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal Pharmasci (Journal of Pharmacy and Science)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.53342/pharmasci.v4i2.135","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究的摘要旨在确定孔布查抑制正克和负克细菌生长的能力。本研究采用的方法包括用不同种类的糖(红茶、绿茶和咖啡)制成不同种类的糖(沙糖和甜糖);抗菌试验采用的是正克和负克的纸质传播方法。研究表明,在所有细菌试验的纸质圆盘周围形成的六种共聚物中,没有明显的区或非吸区。关键词:茶和咖啡的煽动,阳性和阴性的克细菌,这一分钟的抑制区域是为了确定源似的作用,以确定二极管对良性细菌的生长能力。这项研究使用的方法包括用《黑茶》、《绿茶》和《糖糖》的不同特征来做可燃物;而抗菌测试则使用纸质光盘(用于降低正数值和反数值的方法)。结果表明,Kombucha的6种变种没有有效或不受影响的清楚区域在所有细菌测试的光盘上留下。Keywords: Tea and coffee Kombucha, Gram积极细菌和克负细菌,inhibitory zone
Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif
ABSTRAKPenelitian ini bertujuan untuk mengetahui kemampuan Kombucha dalam menghambat pertumbuhan bakteri Gram positif dan Gram negatif. Metode yang digunakan dalam penelitian ini meliputi pembuatan Kombucha dengan variasi bahan dasar (teh hitam, teh hijau dan kopi) dengan jenis gula yang berbeda (gula pasir dan gula stevia); dan uji antibakteri menggunakan metode kertas cakram (difusi agar) terhadap bakteri Gram positif dan Gram negatif. Hasil penelitian menunjukkan ke-6 varian Kombucha tidak berpengaruh atau tidak adanya zona bening (zona hambat) yang terbentuk di sekitar kertas cakram uji pada semua bakteri uji.Kata kunci: Kombucha teh dan kopi, bakteri Gram positif dan bakteri Gram negatif, zona hambat ABSTRACTThe aim of this tudy is to determine the ability of Kombucha to inhibit the growth of Gram positive and Gram negative bacteria. The method used in this study included the making of Kombucha with a variety of basic ingredients (black tea, green tea and coffee) with different types of sugar (sugar and stevia sugar); and antibacterial tests using the paper disc (agar diffusion) method against Gram positive and Gram negative bacteria. The results showed that the 6 variants of Kombucha had no effect or absence of a clear zone (inhibition zone) formed around the test disc paper in all test bacteria.Keywords: Tea and coffee Kombucha, Gram positive bacteria and Gram negative bacteria, inhibitory zone