Literature Review: The Effect of Butterfly Pea Flower Kombucha Fermentation as Antibacterial Agent

Zerati Hijriadina; Buchary Rahman Ash Shiddiqi; Raina Julia Amanda; Welsi Wandila; Diouf Maulana Dwi Putranto; Rismiyati Rismiyati; Anggit Listyacahyani

doi:10.29303/jbt.v25i1.8480

Literature Review: The Effect of Butterfly Pea Flower Kombucha Fermentation as Antibacterial Agent

Authors

Zerati Hijriadina , Buchary Rahman Ash Shiddiqi , Raina Julia Amanda , Welsi Wandila , Diouf Maulana Dwi Putranto , Rismiyati Rismiyati , Anggit Listyacahyani

DOI:

10.29303/jbt.v25i1.8480

Published:

2025-02-13

Issue:

Vol. 25 No. 1 (2025): Januari - Maret

Keywords:

Antibacterial, butterfly pea, flower, kombucha.

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Hijriadina, Z., Shiddiqi, B. R. A., Amanda, R. J., Wandila, W., Putranto, D. M. D., Rismiyati, R., & Listyacahyani, A. (2025). Literature Review: The Effect of Butterfly Pea Flower Kombucha Fermentation as Antibacterial Agent. Jurnal Biologi Tropis, 25(1), 536–544. https://doi.org/10.29303/jbt.v25i1.8480

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Abstract

Biotechnology involves the use of microorganisms supported by technology to produce goods and services, a practice that has been around for thousands of years. The application of biotechnology includes processing fermented beverage products. Kombucha is a traditional fermented tea drink that is carbonated and has a slightly sweet and sour taste. Butterfly pea flower contains anthocyanins, which act as antioxidants and antibacterial agents. Sugar serves as a nutrient for Scoby, helping with the fermentation process. This article review uses a scientific literature study, with data collected from Google Scholar, referencing 15 journals from the last 10 years. Scoby nutrients can include granulated sugar, palm sugar, Baduy forest honey, stevia sugar, and Tropicana Slim sugar. Each nutrient is given at concentrations of 20%, 30%, and 40%. The test results show that providing nutrients at a concentration of 40% produced a larger inhibition zone.

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Literature Review: The Effect of Butterfly Pea Flower Kombucha Fermentation as Antibacterial Agent

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