Uji antibakteri teh hitam dan teh hijau kombucha pada methicillin-resistant Staphylococcus aureus (MRSA)
Abstract
Teh kombucha memiliki aktivitas antibakteri pada bakteri Gram negatif, Gram positif, dan bakteri yang resisten terhadap antibiotik. Methicillin-resistant Staphylococcus aureus (MRSA) merupakan salah satu strain bakteri Staphylococcus aureus yang sudah mengalami resistensi terhadap antibiotika. MRSA merupakan penyebab utama infeksi nosokomial dan berbagai sindrom klinik. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri teh kombucha dan mengetahui perbedaan daya antibakteri teh hitam kombucha dan teh hijau kombucha dalam menghambat MRSA. Kombucha teh hitam dan kombucha teh hijau dibuat dengan fermentasi cair. Uji antibakteri teh kombucha pada MRSA dilakukan dengan metode difusi sumuran. Perbedaan antibakteri teh hitam kombucha dan teh hijau kombucha dianalisis menggunakan uji-t. Teh hijau kombucha memiliki kadar asam total yang lebih tinggi dengan pH yang lebih rendah dibandingkan teh hitam kombucha. Teh hitam kombucha dan teh hijau kombucha mempunyai aktivitas antibakteri pada MRSA yang ditunjukkan dengan terbentuknya zona irradikal dengan diameter 14 ± 0,85 mm dan 17,1 ± 0,93 mm. Zona irradikal menunjukkan aktivitas teh hitam kombucha dan teh hijau kombucha dikategorikan lemah. Oleh karena itu, teh kombucha belum efektif sebagai antibakteri terhadap MRSA. Hasil uji-t menunjukkan terdapat perbedaan aktivitas antibakteri antara teh hitam kombucha dan teh hijau kombucha pada Methicillin-resistant Staphylococcus aureus (MRSA).
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References
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Tarai B, Das P, Kumar D. 2013. Recurrent Challenges for Clinicians: Emergence of Methicillin-resistant Staphylococcus aureus, Vancomycin Resistance, and Current Treatment Options. Journal of Laboratory Physicians 5(02): 071–078.
Tu Y, Xia H. 2008. Antimicrobial Activity of Fermented Green Tea Liquid. Original Research Report: 29-35
Velićanski AS, Cvetković DD, Markov SL, Tumbas Šaponjac VT, Vulić JJ. 2014. Antioxidant and Antibacterial Activity of The Beverage obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technology and Biotechnology 52(4): 420–429.
Wistiana D, Zubaidah E. 2015. Karakteristik Kimiawi dan Mikrobiologi Berbagai Daun Tinggi Fenol Selama Fermentasi (Chemical and Microbiological Characteristics of Kombucha from Various High Leaf Phenols During Fermentation). Jurnal Pangan Dan Agro Industri 3(4): 1446–1457.
Al-Kalifawi EJ. 2014. Study the Antimicrobial Effect of Kombucha Tea on Bacteria Isolated from Diabetic Foot Ulcer. Journal of Biotechnology Research Center 8(4): 27–33.
Ardheniati M, Andriani MAM, Amanto BS. 2009. Fermentation Kinetics in Kombucha Tea with Tea Kind Variation Based on its Processing. Biofarmasi Journal of Natural Product Biochemistry, 7(1): 48–55.
Battikh H, Chaieb K, Bakhrouf A, Ammar E. 2012. Antibacterial and Black and Green Kombucha Teas. Journal of Food Biochemistry: 1–6.
Borkani RA, Doudi M, Rezayatmand Z. 2016. Study of the Anti-Bacterial Effects of Green and Black Kombucha Teas and Their Synergetic Effect against Some Important Gram Positive Pathogens Transmitted by Foodstuff. International Journal of Advanced Biotechnology and Research (IJBR), 7: 1741–1747.
Brooks GF, Carroll KC, Butel Js, Morse SA, Mietzner TA. 2012. Jawetz, Melnick, & Adelberg Mikrobiologi Kedokteran (25th ed.; A. Adityaputri, C. Salim, F. Sandra, M. Iskandar, Nalurita, P. Ayuningtyas, … S. Debby, eds.). Penerbit Buku Kedokteran EGC: Jakarta.
Canut A, Isla A, Gascón AR, Betriu C, Gascón AR. 2012. Pharmacokinetic-pharmacodynamic Evaluation of Daptomycin, Tigecycline, and Linezolid versus Vancomycin for the Treatment of MRSA Infections in Four Western European Countries. European Journal of Clinical Microbiology and Infectious Diseases, 31(9): 2227–2235.
Cetojevic-Simin DD, Bogdanovic GM, Cvetkovic DD, Velicanski AS. 2008. Antiproliferative and Antimicrobial Activity of Traditional Kombucha and Satureja montana L. Kombucha. Journal of B.U.ON., 13(3): 395–401.
CLSI. Clinical and Laboratory Standart Institute. 2019. M100 Performance Standards for Antimicrobial Susceptibility Testing. 29th ed. Wayne, PA.
Deghrigue M, Chriaa J, Battikh H, Abid K. 2013. Antiproliferative and Antimicrobial Activities of Kombucha Tea. African Journal of Microbiology Research 7(27): 3466–3470.
Dwiyanti RD, Muhlisin A, Muntaha A. 2015. MRSA dan VRSA Pada Paramedis RSUD Ratu Zalecha Martapura. Medical Laboratory Technology Journal 1(1): 27–33.
Erikawati D, Santosaningsih D, Santoso S. 2016. Tingginya Prevalensi MRSA pada Isolat Klinik Periode 2010- 2014 di RSUD Dr . Saiful Anwar Malang , Indonesia The High Prevalence of MRSA in Clinical Isolates in the Period of 2010-2014 in Dr . Saiful Anwar General Hospital Malang , Indonesia. Jurnal Kedokteran Brawijaya 29(2):149–156.
Hasruddin, Pratiwi N. 2015. Mikrobiologi Industri. Alfabeta: Bandung
Hilal Y, Engelhardt U. 2007. Characterisation of White Tea-Comparison to Green and Black Tea. Journal Fur Verbraucherschutz Und Lebensmittelsicherheit, 2(4): 414–421.
Ivanišová E, Meňhartová K, Terentjeva M, Harangozo Ľ, Kántor A, Kačániová M. 2019. The Evaluation of Chemical, Antioxidant, Antimicrobial and Sensory Properties of Kombucha Tea Beverage. Journal of Food Science and Technology 57(5): 1840–1846.
Jayabalan R, Marimuthu S, Swaminathan K. 2007. Changes in Content of Organic Acids and Tea Polyphenols during Kombucha Tea Fermentation. Food Chemistry 102(1): 392–398.
Jayabalan, Rasu, Malbaša RV, Lončar E S, Vitas JS, Sathishkumar M. 2014. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety 13(4): 538–550.
Kaewkod T, Bovonsombut S, Tragoolpua Y. 2019. Efficacy of Kombucha Obtained from Green, Oolongand Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line. Microorganisms, 7(12): 1–18.
Kali A. (2015). Antibiotics and Bioactive Natural Products in Treatment of Methicillin Resistant Staphylococcus aureus: A brief review. Pharmacognosy Reviews, 9(17): 29–34.
Moore CL, Osaki-Kiyan P, Haque NZ, Perri MB, Donabedian S, Zervos MJ. 2012. Daptomycin versus Vancomycin for Bloodstream Infections Due to Methicillin-Resistant Staphylococcus aureus with a High Vancomycin Minimum Inhibitory Concentration: A Case-control Study. Clinical Infectious Diseases, 54(1): 51–58.
Permenkes RI. 2015. Peraturan Menteri Kesehatan Republik Indonesia Nomor 8 Tahun 2015. Program Pengendalian Resistensi Antimikroba Di Rumah Sakit.
Permenkes RI. 2011. Peraturan Menteri Kesehatan Republik Indonesia Nomor 2406/MENKES/PER/XII/2011 Tentang Pedoman Umum Penggunaan Antibiotik. Jakarta.
Prajawaty PAU, Fatmawati NND. 2018. Deteksi Molekuler mecA pada Isolat Klinis Methycilin Resistant Staphylococcus aureus (MRSA) dengan Menggunakan Teknik Polymerase Chain Reaction (PCR) di RSUP Sanglah Denpasar. Intisari Sains Medis 9(3): 74–77.
Radji M, Agustama RA, Elya B, Tjampakasari CR. 2013. Antimicrobial Activity of Green Tea Extract against Isolates of Methicillin-resistant Staphylococcus aureus and Multi-drug Resistant Pseudomonas aeruginosa. Asian Pacific Journal of Tropical Biomedicine 3(8): 663–667.
Reygaert WC. 2014. The Antimicrobial Possibilities of Green Tea. Frontiers in Microbiology 5: 1–8.
Rinihapsari E, Richter C. A. 2008. Fermentasi Kombucha dan Potensinya Sebagai Minuman Kesehatan. Media Farmasi Indonesia 3(2): 241–246.
RS Panti Rapih. 2018. Microbiology Report RS Panti Rapih. Yogyakarta.
Sauermann R, Rothenburger M, Graninger W, Joukhadar C. 2008. Daptomycin: A Review 4 Years after First Approval. Pharmacology, 81(2): 79–91.
Silverman JA, Mortin LI, VanPraagh ADG, Li T, Alder J. 2005. Inhibition of Daptomycin by Pulmonary Surfactant: In Vitro Modeling and Clinical Impact. Journal of Infectious Diseases 191(12): 2149–2152.
Susilowati A. 2013. Perbedaan Waktu Fermentasi Dalam Pembuatan Teh Kombucha Dari Ekstrak Teh Hijau Lokal Arraca Kiara, Arraca Yabukita, Pekoe Dan Dewata Sebagai Minuman Fungsional Untuk Anti Oksidan. Prosiding SNST Ke-4 Tahun 2013: 28–33. Fakultas Teknik Universitas Wahid Hasyim: Semarang.
Tarai B, Das P, Kumar D. 2013. Recurrent Challenges for Clinicians: Emergence of Methicillin-resistant Staphylococcus aureus, Vancomycin Resistance, and Current Treatment Options. Journal of Laboratory Physicians 5(02): 071–078.
Tu Y, Xia H. 2008. Antimicrobial Activity of Fermented Green Tea Liquid. Original Research Report: 29-35
Velićanski AS, Cvetković DD, Markov SL, Tumbas Šaponjac VT, Vulić JJ. 2014. Antioxidant and Antibacterial Activity of The Beverage obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts. Food Technology and Biotechnology 52(4): 420–429.
Wistiana D, Zubaidah E. 2015. Karakteristik Kimiawi dan Mikrobiologi Berbagai Daun Tinggi Fenol Selama Fermentasi (Chemical and Microbiological Characteristics of Kombucha from Various High Leaf Phenols During Fermentation). Jurnal Pangan Dan Agro Industri 3(4): 1446–1457.
Published
2022-06-09
How to Cite
PRAMESTI, Cyrilla Angelica Andhika; KHIKMAH, Nur; SULISTYANI, Nunung.
Uji antibakteri teh hitam dan teh hijau kombucha pada methicillin-resistant Staphylococcus aureus (MRSA).
Jurnal Biologi Udayana, [S.l.], v. 26, n. 1, p. 122-131, june 2022.
ISSN 2599-2856.
Available at: <https://ojs.unud.ac.id/index.php/bio/article/view/69123>. Date accessed: 04 nov. 2024.
doi: https://doi.org/10.24843/JBIOUNUD.2022.v26.i01.p12.
Section
Articles
