TOTAL MIKROBA DAN BAKTERI ASAM LAKTAT  TEH FERMENTASI KOMBUCHA

Diannita Harahap

TOTAL MIKROBA DAN BAKTERI ASAM LAKTAT TEH FERMENTASI KOMBUCHA

Diannita Harahap⁽¹⁾

⁽¹⁾ Universitas Islam Negeri Ar-Raniry Banda Aceh

Abstrak

Teh kombucha merupakan minuman fermentasi dengan bahan dasar teh dan gula. Dalam proses pembuatannya melibatkan konsorsium mikroorganisme (mikroba) bakteri dan khamir. Disamping itu, keberadaan Bakteri Asam Laktat (BAL) menjadi salah satu kriteria pangan dikategorikan mengandung probiotik. Tujuan penelitian ini untuk menghitung total mikroba, total BAL dan melihat kesesuaian dengan syarat angka probiotik yang diterima di Indonesia. Adapun parameter yang diujikan yaitu total mikroba, total BAL dan pH selama waktu fermentasi. Penelitian ini merupakan penelitian deskriptif. Metode yang digunakan untuk menghitung total mikroba dan total BAL yaitu Angka Lempeng Total (ALT). Pengujian terhadap sampel dilakukan pada rentang waktu fermentasi 0, 8, 11 dan 14 hari selama empat kali masa produksi berulang. Hasil penelitian menunjukkan total mikroba tertinggi pada hari ke-14 yaitu 3.8 x 10⁶ koloni/mL dan total BAL sebesar 3.4 x 10⁶ koloni/mL. Teh kombucha yang diujikan memenuhi syarat menjadi minuman probiotik dengan syarat total BAL > 10⁶koloni/mL yang diterima di Indonesia dan total mikroba dengan nilai total > 10⁶koloni/mL.

Kata Kunci

Angka Lempeng Total; Fermentasi; Kombucha; Bakteri Probiotik; Total Mikroba

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