Pengembangan Kombucha Cascara sebagai Minuman Fungsional Berpotensi Antidiabetes melalui Pendekatan In Vitro

Abstract

Diabetes Melitus Tipe 2 (DMT2) merupakan penyakit metabolik dengan prevalensi yang terus meningkat sehingga perlu pencegahan melalui konsumsi pangan fungsional. Cascara merupakan limbah kopi yang kaya senyawa bioaktif dan berpotensi dikembangkan menjadi minuman antidiabetes. Penelitian ini bertujuan mengevaluasi potensi kombucha cascara sebagai minuman antidiabetes melalui pengujian inhibisi enzim a-amilase secara in vitro. Penelitian menggunakan Rancangan Acak Lengkap dengan satu faktor, yaitu lama fermentasi (0, 7, 10, dan 14 hari) dengan tiga ulangan. Parameter yang dianalisis meliputi pH, total padatan terlarut, total fenolik metode Folin–Ciocalteu, dan inhibisi a-amilase metode DNS. Data dianalisis menggunakan ANOVA serta uji lanjut Tukey HSD pada taraf 5%. Hasil menunjukkan pH menurun dari 6,04 menjadi 2,93 dan total padatan terlarut menurun dari 5,94 menjadi 4,94° Brix. Total fenolik meningkat hingga hari ke-7 (119,58 mg/L), kemudian sedikit menurun pada hari ke-10 dan ke-14. Aktivitas inhibisi a-amilase tertinggi diperoleh pada hari ke-7 sebesar 93,89%. Setelah hari ke-7, akumulasi asam organik dan penurunan pH diduga menyebabkan sebagian senyawa fenolik mengalami degradasi sehingga kandungannya menurun, yang diikuti oleh penurunan aktivitas inhibisi a-amilase. Nilai pH berkorelasi positif kuat dengan total padatan terlarut (r = 0,9420). Total fenolik berkorelasi positif sangat kuat dengan aktivitas inhibisi a-amilase (r = 0,9940). Fermentasi kombucha berpotensi sebagai minuman antidiabetes berdasarkan aktivitas inhibisi a-amilase secara in vitro dan meningkatkan nilai tambah limbah kopi, tetapi perlu dikonfirmasi lebih lanjut melalui pengujian in vivo dan uji klinis.

Type 2 Diabetes Mellitus (T2DM) is a metabolic disorder with an increasing prevalence, highlighting the need for preventive strategies through the consumption of functional foods. Cascara, a by-product of coffee processing, is rich in bioactive compounds and has the potential to be developed as an antidiabetic functional beverage. This study aimed to evaluate the antidiabetic potential of cascara kombucha by assessing its in vitro a-amylase inhibitory activity. The experiment employed a Completely Randomized Design (CRD) with a single factor, namely fermentation duration (0, 7, 10, and 14 days), with three replications. The parameters analyzed included pH, total soluble solids (TSS), total phenolic content (TPC) determined by the Folin–Ciocalteu method, and a-amylase inhibitory activity determined by the DNS method. Data were analyzed using analysis of variance (ANOVA) followed by Tukey's Honestly Significant Difference (HSD) test at a 5% significance level. The results showed that pH decreased from 6.04 to 2.93, while TSS decreased from 5.94 to 4.94°Brix during fermentation. TPC increased until day 7 (119.58 mg/L), followed by a slight decline on days 10 and 14. The highest a-amylase inhibitory activity (93.89%) was observed on day 7. Beyond day 7, the accumulation of organic acids and the progressive decrease in pH were presumed to promote the degradation of certain phenolic compounds, resulting in reduced TPC and a corresponding decline in a-amylase inhibitory activity. pH showed a strong positive correlation with TSS (r = 0.9420), while TPC exhibited a very strong positive correlation with a-amylase inhibitory activity (r = 0.9940). These findings suggest that cascara kombucha has promising potential as an antidiabetic functional beverage based on its in vitro a-amylase inhibitory activity while simultaneously enhancing the value of coffee-processing byproducts. However, its efficacy should be further validated through in vivo studies and clinical trials.