Aktivitas Antibakteri In Vitro dan Sitotoksisitas Pendahuluan dari Kombucha Kunyit Putih (Curcuma zedoaria)
Abstrak
Kunyit putih (Curcuma zedoaria) mengandung senyawa bioaktif dengan potensi antibakteri dan sitotoksik; namun, jumlah senyawa tersebut serta aktivitas biologisnya masih tergolong rendah. Fermentasi dapat meningkatkan sifat-sifat ini dengan mendorong biokonversi mikrob. Penelitian ini mengevaluasi total kandungan flavonoid serta aktivitas antibakteri dan sitotoksik dari rimpang C. zedoaria yang difermentasi menggunakan Symbiotic Culture of Bacteria and Yeast (SCOBY). Aktivitas antibakteri dievaluasi terhadap Escherichia coli dan Staphylococcus aureus menggunakan metode difusi cakram, sementara aktivitas sitotoksik dianalisis menggunakan Brine Shrimp Lethality Test (BSLT). Hasil penelitian menunjukkan bahwa fermentasi meningkatkan total kandungan flavonoid sebesar 64% dan secara substansial memperbaiki performa antibakteri, menghasilkan zona hambat sebesar 13,7±0,7 mm untuk E. coli dan 12,8±0,4 mm untuk S. aureus, atau lebih dari dua kali lipat dibandingkan kunyit putih tanpa fermentasi. Aktivitas sitotoksik juga meningkat, yang ditunjukkan dengan nilai LC50 yang lebih rendah (145,3 µg/ml) dibandingkan dengan kunyit putih tanpa fermentasi (1.381,8 µg/ml). Secara keseluruhan, temuan ini menunjukkan bahwa fermentasi secara signifikan meningkatkan aktivitas antibakteri dan sitotoksik dari kunyit putih.
Kata Kunci: kunyit putih, fermentasi, SCOBY, peningkatan bioaktivitas, minuman fungsional
Unduhan
Referensi
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