Potensi Antioksidan dan Antihiperglikemia Kombucha Berbahan Dasar Ekstrak Rimpang Temu Ireng (Curcuma aeruginosa Roxb.)

Abstract

Kombucha merupakan minuman fermentasi yang terkenal dengan manfaat kesehatannya. Sebagai tanaman herbal, rimpang temu ireng memiliki berbagai efek farmakologis yang baik bagi tubuh, namun penggunaannya masih sangat terbatas. Penelitian ini bertujuan menganalisis kandungan total fenolik dan flavonoid kombucha rimpang temu ireng, serta potensinya sebagai antioksidan dan antihiperglikemia secara in vitro. Penentuan total fenolik dan flavonoid dilakukan secara spektrofotometri, lalu dilanjutkan dengan pengujian antioksidan menggunakan metode DPPH dan antihiperglikemia menggunakan inhibisi enzim a-glukosidase. Hasil menunjukkan bahwa fermentasi secara signifikan meningkatkan kadar fenolik dan flavonoid total, yang selanjutnya berkontribusi terhadap peningkatan aktivitas antioksidan dan inhibisi enzim a-glukosidase. Nilai IC50 antioksidan DPPH dan enzim a-glukosidase yang diperoleh masing-masing sebesar 116,82±4,25 µL/mL dan 183,14±4,75 µL/mL. Temuan ini mengindikasikan bahwa fermentasi kombucha dapat meningkatkan aktivitas antioksidan dan antihiperglikemia rimpang temu ireng. Namun, potensinya sebagai antioksidan dan antihiperglikemia masih tergolong lemah.

Kombucha is a fermented beverage known for its health benefits. As an herbal plant, the black turmeric rhizome has various pharmacological effects that are beneficial to the body, though its use is still quite limited. This study aimed analyze the total phenolic and flavonoid content in kombucha made from black turmeric rhizome, as well as its potential as an antioxidant and antihyperglycemic agent by in vitro. Total phenolic and flavonoid content were determined using spectrophotometry, followed by antioxidant testing using the DPPH method and antihyperglycemic activity using a-glucosidase enzyme inhibition. The results showed that fermentation significantly increased total phenolic and flavonoid content, which further contributed to increased antioxidant activity and inhibition of the a-glucosidase enzyme. The IC50 values of the antioxidant DPPH and the a-glucosidase enzyme obtained were 116,82±4,25 µL/mL and 183,14±4,75 µL/mL, respectively. These findings indicate that kombucha fermentation can increase the antioxidant and antihyperglycemic activity of black tumeric rhizome. However, the potential as an antioxidant and antihyperglycemia was still relatively weak.