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All Journal Jurnal Biotek International Journal Mathla'ul Anwar of Halal Issues
Fernanda Desmak Pertiwi
Universitas Mathla'ul Anwar Banten
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences

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NARRATIVE REVIEW: KOMBUCHA'S POTENTIAL AS A RAW MATERIAL FOR HALAL DRUGS AND COSMETICS IN A BIOTECHNOLOGICAL PERSPECTIVE Firman Rezaldi; Aris Maruf; Fernanda Desmak Pertiwi; Nisa Siti Fatonah; Retna Yulrosly Ningtias; M Fariz Fadillah; Heny Sasmita; Ucu Wandi Somantri
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.891 KB) | DOI: 10.30653/ijma.202112.25

Abstract

Kombucha which is efficacious as a source of antioxidants, antibacterial, and anticancer, and alcohol content below 1% deserves to be developed as a raw material for halal drugs and cosmetics in the perspective of biotechnology that underlies the bioinformatics side and gene expression as the initial topic in designing it. The purpose of this review study is to further ensure the feasibility of kombucha as a raw material for halal cosmetics from various supporting scientific findings. The results of the study show that the potential of kombucha as a source of antioxidants, antibacterial, and anticancer agents requires further modification as an opening to prove that it is halal in silico, in vitro, and in vivo from a biotechnology perspective. The development of kombucha as a raw material for halal-standard medicines and cosmetics requires serious research collaboration from biotechnologists engaged in medicine, pharmacy, agriculture, nutrition science, and food technology.
PENGARUH METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI ANTIBAKTERI GRAM POSITIF DAN NEGATIF Firman Rezaldi; Retna Yulrosly Ningtyas; Siska Dwi Anggraeni; Aris Ma’ruf; Nisa Siti Fatonah; Fernanda Desmak Pertiwi; Fitriyani Fitriyani; Lucky Dita A; Sumarlin US; M. Fariz Fadillah; Andri Imam Subekhi
Jurnal Biotek Vol 9 No 2 (2021): DESEMBER
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v9i2.25467

Abstract

Butterfly pea flower kombucha is one of the probiotic fermented drinks produced through a consortium between bacteria and yeast. Telang flower decoction is the raw material in this study. This study aimed to determine the antibacterial activity of telang flower kombucha at various sugar concentrations. Concentrations of sugars used in making kombucha Butterfly pea flower include 20%, 30%, and 40% (w/v), each repeated three times. Positive control was kombucha made from black tea, while negative control was sterile distilled water. The well diffusion method is one of the methods in antibacterial testing by calculating the diameter of the inhibition zone. The fermented kombucha flower has broad-spectrum antibacterial activity, indicated by its inhibition against Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, and Esherichia coli. Telang flower kombucha at 40% sugar concentration showed the highest antibacterial activity means it has a potential functional drink that supports health aspects.
Co-Authors Andri Imam Subekhi Aris Maruf Aris Ma’ruf Firman Rezaldi Fitriyani Fitriyani Lucky Dita A M Fariz Fadillah M. Fariz Fadillah Nisa Siti Fatonah Retna Yulrosly Ningtias Retna Yulrosly Ningtyas Sasmita, Heny Siska Dwi Anggraeni Somantri, Ucu Wandi Sumarlin US