PROFIL SENYAWA KIMIA DAN AKTIVITAS ANTIBAKTERI KOMBUCHA DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) TERHADAP BAKTERI PENYEBAB BAU BADAN

Abstract

The purpose of this study was to determine the profile of chemical content and antibacterial activity against bacteria that cause body odor Staphylococcus epidermidis from fragrant pandan leaf kombucha (Pandanus amaryllifolius Roxb.). The profile of the chemical compound was determined qualitatively using the Thin Layer Chromatography (TLC) method. Antibacterial activity was tested using the disc diffusion method. Antibacterial activity data was statistically analyzed using One-Way ANOVA with a 95% confidence level and further analyzed using the Smallest Real Difference (SRD) test. The results of the study showed that fragrant pandan leaf kombucha has a profile of flavonoid and phenolic chemical compounds. Fragrant pandan leaf kombucha with concentrations of 20%, 30%, 40%, 50% and 100% has antibacterial activity of Staphylococcus epidermidis which is included in the weak category.

Keywords : Fragrant pandan leaves, Kombucha, Thin Layer Chromatography (TLC), Antibacterial

Abstrak

Penelitian ini bertujuan untuk menentukan profil kandungan kimia dan aktivitas antibakteri kombucha daun pandan wangi (Pandanus amaryllifolius Roxb.) terhadap bakteri Staphylococcus epidermidis. Pengujian kandungan senyawa kimia dilakukan secara kualitatif dengan metode Kromatografi Lapis Tipis (KLT). Pengujian aktivitas antibakteri dilakukan dengan metode difusi cakram. Data hasil uji aktivitas antibakteri dianalisis secara statistik menggunakan One-Way ANOVA dengan taraf kepercayaan 95% dan dianalisis lebih lanjut menggunakan uji BNT (Beda Nyata Terkecil). Hasil penelitian menunjukkan bahwa kombucha daun pandan wangi mengandung senyawa flavonoid dan fenolik. Kombucha daun pandan wangi memiliki aktivitas antibakteri terhadap bakteri Staphylococcus epidermidis.