Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

Abstract

The chemical preservatives in food products cause health problems, so natural preservatives are safer for health to prevent damage to food products. Modification studies on the use of kombucha-based ingredients with manalagi apple peels have been little reported by other studies. Kombucha fermentation, which produces acetic acid, can inhibit microbial growth in fish meat. The polyphenol and flavonoid content of manage apple peel can be used as antibacterial and antifungal. This study aimed to determine the ability of manalagi apple peel kombucha to inhibit the growth of indigenous bacteria and fungi in fresh dori and catfish. The samples used in this research were Manalagi apple peel kombucha with code KAM14 with a fermentation time of 14 days and KAM21 with a fermentation time of 21 days, which were made in test concentrations of 50%, 75%, and 100% which were tested in duplicate. The samples were then tested in vitro for indigenous microbes in fresh fish meat (Clarias sp. dan Zeus sp.). The results of this study were that the KAM14 sample did not show inhibition ability. In contrast, the KAM21 sample inhibited the growth of indigenous bacteria and fungi in both types of fish. The highest inhibition value of indigenous dori bacteria was at a 100% concentration of 5,35 mm. The highest inhibition value for indigenous dori fungi was also seen at a 100% concentration of 3,9 mm. The highest inhibition value of indigenous catfish bacteria was at a 100% concentration of 5,1 mm. The highest inhibition value for indigenous catfish fungi was also seen at a 100% concentration of 3,55 mm.