Optimasi Kondisi Fermentasi Kombucha Bangle (Zingiber montanum) untuk Meningkatkan Aktivitas Penghambatan a-Glukosidase

Abstract

Kombucha merupakan minuman hasil fermentasi oleh Symbiotic Culture of Bacteria and Yeast (SCOBY). Rimpang bangle memiliki efek herbal yang dapat dikembangkan sebagai substrat fermentasi kombucha. Penelitian ini bertujuan menentukan kadar total fenolik, flavonoid, serta aktivitas inhibisi a-glukosidase pada kombucha rimpang bangle. Hasil penelitian menunjukkan adanya perubahan kadar fenolik, flavonoid, serta persentase inhibisi a-glukosidase setelah proses fermentasi. Kadar total fenolik tertinggi didapatkan pada kondisi waktu fermentasi 10 hari, konsentrasi rimpang bangle 0,8% (b/v), dan konsentrasi sukrosa 10% (b/v), yakni masing-masing sebesar 112,97 mg GAE/L; 115,54 mg GAE/L; dan 110,24 mg GAE/L. Kadar total flavonoid tertinggi didapat pada kondisi waktu fermentasi 10 hari, konsentrasi rimpang bangle 0,4% (b/v), dan konsentrasi sukrosa 10% (b/v), yakni masing-masing sebesar 46,27±1,08 mg QE/L; 44,93 mg QE/L; dan 47,60 mg QE/L. Sementara itu persentase inhibisi tertinggi didapat pada kondisi waktu fermentasi 14 hari, konsentrasi rimpang bangle 1,2% (b/v), dan konsentrasi sukrosa 15% (b/v), yakni masing-masing sebesar 43,58%; 44,93%; dan 48,14%.

Kombucha is a fermented beverage produced by the activity of Symbiotic Culture of Bacteria and Yeast (SCOBY). Bangle rhizome has herbal properties that can be developed as a substrate for kombucha fermentation. This study aimed to determine the total phenolic content, total flavonoid content, and a-glucosidase inhibitory activity of bangle rhizome kombucha. The results showed changes in phenolic content, flavonoid content, and percentage of a-glucosidase inhibition after the fermentation process. The highest total phenolic content was obtained at 10 days of fermentation, 0.8% (b/v) bangle rhizome concentration, and 10% (b/v) sucrose concentration, with values of 112.97 mg GAE/L, 115.54 mg GAE/L, and 110.24 mg GAE/L, respectively. The highest total flavonoid content was obtained at 10 days of fermentation, 0.4% (b/v) bangle rhizome concentration, and 10% (b/v) sucrose concentration, with values of 46.27±1.08 mg QE/L, 44.93 mg QE/L, and 47.60 mg QE/L, respectively. Meanwhile, the highest inhibition percentage was obtained at 14 days of fermentation, 1.2% (b/v) bangle rhizome concentration, and 15% (b/v) sucrose concentration, with values of 43.58%, 44.93%, and 48.14%, respectively.