Pemanfaatan Kulit Buah Pisang (Musa paradisiaca) dalam Pembuatan Teh Kombucha sebagai Minuman Kesehatan

Abstract

Background: Banana (Musa Paradisiaca) belongs to the Musaceae family. A lot of banana peel waste is not used even though banana peels contain many benefits. The part of the banana that is commonly used is the skin. Banana Skin contains Vitamin B6: Vitamin B12; Magnesium, Potassium; Fiber; Protein, a high antioxidam that

can ward off free radicals so

it can be used to prevent diarrhea Objective: This study aims to determine the characteristics of Kombucha Tea, pH. diameter of the bacterial inhibition zone, and hedonic tests

Method: Testing kombucha tea from banana peels using qualitative methods to check pH and hedonic/likability testing. However, the anti-bacterial activity test uses the pour method, namely by forming the number 8

Results: The pH results obtained from banana peel kombucha tea were 3.7: The results of the anti-bacterial test, namely on E.coli bacteria, showed D1-7.3mm; D2-7.2mm: D3= 7.4mm with an average diameter of 7.3mm. For S.aureus bacteria, the results obtained were D1= 8.2m; D2-8.2mm; D3-8.3mmm with an average diameter of 6.23mm. The results obtained from the Hedonic test showed that 66.67% chose that the taste of kombucha tea was delicious but slightly sour.

Conclusion: Tests carried out on kombucha tea from banana peels, including pH testing. found pH 3.7, where the pH meets the safe pH requirements for kombucha tea to be consumed. Anti-bacterial activity tests found E.coli, namely 7.3mm and S.aureus. 8.23mm where the inhibition zone is categorized as moderate and good for digestion and in the Hedonic Test, 66.67% of the majority of votes were obtained that the taste of banana peel kombucha tea was delicious but slightly sour.