ABSTRAK
Kandidiasis merupakan infeksi jamur yang disebabkan oleh Candida albicans. Penggunaan antijamur sintetis dalam jangka panjang dapat menimbulkan efek samping serta meningkatkan risiko resistensi, sehingga diperlukan alternatif antijamur alami. Kombucha merupakan minuman hasil fermentasi teh yang mengandung berbagai senyawa bioaktif seperti asam organik, polifenol, dan flavonoid yang berpotensi memiliki aktivitas antijamur. Penelitian ini bertujuan untuk mengetahui daya hambat kombucha teh hijau terhadap pertumbuhan Candida albicans secara in vitro.
Penelitian ini merupakan penelitian eksperimental laboratorium dengan rancangan post test only control group design. Pengujian dilakukan menggunakan metode difusi cakram dengan lima konsentrasi kombucha, yaitu 20%, 40%, 60%, 80%, dan 100%. Ketokonazol 2% digunakan sebagai kontrol positif dan aquadest steril sebagai kontrol negatif. Setiap perlakuan dilakukan sebanyak empat kali pengulangan. Parameter yang diamati adalah diameter zona hambat yang diukur dalam milimeter (mm), kemudian dianalisis secara deskriptif.
Hasil penelitian menunjukkan bahwa seluruh konsentrasi kombucha tidak membentuk zona hambat terhadap Candida albicans. Diameter yang terukur pada seluruh pengulangan adalah 6 mm, yang merupakan diameter cakram. Kontrol negatif juga tidak menunjukkan zona hambat, sedangkan kontrol positif ketokonazol 2% menghasilkan rerata diameter zona hambat sebesar 40,75 mm. Berdasarkan hasil tersebut, dapat disimpulkan bahwa kombucha yang difermentasi selama 12 hari dengan konsentrasi gula 30% (b/v) tidak efektif menghambat pertumbuhan Candida albicans secara in vitro menggunakan metode difusi cakram.
Kata kunci: Antijamur, Candida albicans, difusi cakram, kombucha, zona hambat.
Kepustakaan: 32,2016-2025

ABSTRACT
Candidiasis is a fungal infection caused by Candida albicans. The long-term use of synthetic antifungal agents may cause adverse effects and increase the risk of antifungal resistance, highlighting the need for alternative natural antifungal agents. Kombucha is a fermented tea beverage containing various bioactive compounds such as organic acids, polyphenols, and flavonoids, which have the potential to exhibit antifungal activity. This study aimed to determine the in vitro antifungal activity of green tea kombucha against the growth of Candida albicans.
This study was a laboratory experimental study using a post-test only control group design. Antifungal activity was evaluated using the disk diffusion method with five kombucha concentrations: 20%, 40%, 60%, 80%, and 100%. Ketoconazole 2% was used as the positive control, while sterile distilled water was used as the negative control. Each treatment was performed in four replications. The observed parameter was the diameter of the inhibition zone, measured in millimeters (mm), and the data were analyzed descriptively.
The results showed that all kombucha concentrations did not produce an inhibition zone against Candida albicans. The measured diameter in all replicates was 6 mm, corresponding to the diameter of the paper disc. The negative control also showed no inhibition zone, whereas the positive control (2% ketoconazole) produced a mean inhibition zone diameter of 40.75 mm. Based on these findings, it can be concluded that kombucha fermented for 12 days with a 30% (w/v) sugar concentration was not effective in inhibiting the growth of Candida albicans in vitro using the disc diffusion method.
Keywords: Antifungal, Candida albicans, Disk diffusion, Inhibition zone, Kombucha.
Literatur:32,2016-2025