Potensi Kombucha Rimpang Bangle (Zingiber montanum) sebagai Antioksidan dan Inhibitor a-Glukosidase In Vitro

Abstract

Kombucha menjadi tren minuman fungsional karena kaya akan antioksidan. Rimpang bangle memiliki efek herbal yang mampu dikembangkan sebagai substrat tambahan bagi Symbiotic Culture of Bacteria and Yeast (SCOBY). Penelitian ini bertujuan menentukan kadar fenolik, flavonoid serta aktivitas antioksidan dan antihiperglikemia pada kombucha berbahan dasar rimpang bangle secara in vitro. Hasil menunjukkan adanya peningkatan total kadar fenolik dan flavonoid pada seduhan rimpang bangle setelah diberikan perlakuan berupa fermentasi SCOBY dengan peningkatan secara berturut-turut 63,43% dan 30,46%. Aktivitas antioksidan kombucha rimpang bangle terhadap penangkalan radikal DPPH serta penghambatan enzim a-glukosidase juga menunjukkan adanya penurunan nilai IC50. Nilai IC50 terhadap penangkalan radikal DPPH pada kombucha rimpang bangle sebesar 160,047 µL/mL. Adapun nilai IC50 terhadap penghambatan enzim a-glukosidase pada kombucha rimpang bangle sebesar 223,537 µL/mL. Meskipun kemampuan kombucha rimpang bangle dalam menghambat enzim a-glukosidase masih tergolong rendah, tetapi potensinya perlu dipertimbangkan untuk meminimalisir efek samping dari penggunaan obat-obatan komersil.

Kombucha becomes a functional beverage trend as it is rich in antioxidant. Bangle rhizome has a herbal effect that can be developed as an additional substrate for Symbiotic Culture of Bacteria and Yeast (SCOBY). This study aimed to determine the levels of phenolics, flavonoids also antioxidant and antihyperglycemia activities in kombucha made from bangle rhizome by in vitro. The result showed an increase in total phenolic and flavonoid levels of bangle rhizome brew after fermentation treatment with SCOBY with an increase 63,43% and 30,46% respectively. Antioxidant activity of bangle rhizome kombucha against DPPH radical scavenging and inhibition of a-glucosidase enzyme also showed a decrease in IC50 value. The IC50 value against DPPH radical scavenging in kombucha of bangle rhizome is 160,047 µL/mL. The IC50 value of a-glucosidase enzyme inhibition in bangle rhizome kombucha is 223,537 µL/mL. Although the ability of bangle rhizome kombucha to inhibit a-glucosidase enzyme is still relatively low, its potential needs to be considered to minimize the side effects of using commercial drugs.