Fermentasi Bunga Telang (Clitoria ternatea L) Dengan Penambahan Madu Baduy Produk SR12 Sebagai Inovasi Bioteknologi Kombucha

Gram positive and negative bacteria have always been a problem for the survival of living things in high threshold as normal flora. Telang flower contains anthocyanins which are efficacious antioxidants antibacterials so that kombucha has potential to be fermented by latest biotechnology product innovation improving immune system with addition concentration Baduy honey Product SR12 inhibit growth pathogens. This study aims produce information regarding gram-positive gram-negative antibacterial. The research design used was randomized block divided into 2 factors. Factor I is Concentration Flower Kombucha Sugar (Clitoria ternatea L) solution first fermentation (20%, 30%, 40%) factor II baduy SR12, namely 40%). Each treatment repeated 3 times. results obtained were processed using statistical analysis one-way ANOVA at 95% level. If data from significant differences, ideally it can followed up post hoc test. this positively correlated preventing pathogens both bacteria. conclusion telang ability gram antibacterial also developed innovation. 40% had highest activity when compared concentrations 20% 30%. average diameter inhibition zone produced Staphylococcus aureus 20.08 mm strong category, epidermidis 17.98 Pseudomonas aeruginosa 17.27 Escherichia coli 16.59 category.