Effects of fermentation duration on α-glucosidase activity and vitamin C in temu mangga kombucha

Edarni Zebua; Nani Maharani; Gemala Anjani; Ninik Rustanti; Ahmad Ni’matullah Al-Baari

doi:10.21927/ijnd.2025.0(0).%p

Effects of fermentation duration on α-glucosidase activity and vitamin C in temu mangga kombucha

Edarni Zebua, Nani Maharani, Gemala Anjani, Ninik Rustanti, Ahmad Ni’matullah Al-Baari

Abstract

ABSTRAK

Latar Belakang: Diabetes Mellitus Tipe 2 (DMT2) merupakan gangguan metabolik yang semakin meningkat di Indonesia, ditandai dengan tingginya kadar gula darah akibat gangguan fungsi sel β pankreas. Pangan fungsional yang memiliki sifat antioksidan dan kemampuan menghambat enzim pencernaan karbohidrat, seperti kombucha, berpotensi mendukung pengelolaan DMT2.

Tujuan: Menganalisis aktivitas inhibisi enzim α-glukosidase dan kadar vitamin C pada kombucha temu mangga.

Metode: Penelitian eksperimental dilakukan di UPT Laboratorium Terpadu, Universitas Diponegoro, Semarang, mulai Agustus sampai November 2024, menggunakan rancangan acak lengkap dengan empat lama fermentasi (5, 7, 10, dan 14 hari), masing-masing diulang tiga kali. Aktivitas penghambatan enzim α-glukosidase dan kadar vitamin C dianalisis menggunakan spektrofotometri UV-Vis pada panjang gelombang 540 nm dan 265 nm. Data aktivitas inhibisi α-glukosidase dan kadar vitamin C dianalisis dengan ANOVA, jika hasil uji menunjukkan perbedaan signifikan (p<0,05) dilanjutkan uji Post Hoc Tukey untuk menentukan kelompok yang berbeda dan Kruskal Wallis digunakan jika data tidak berdistribusi normal.

Hasil: Aktivitas penghambatan enzim α-glukosidase tertinggi diperoleh pada hari ke-14 fermentasi (75,84 ± 1,46%), menunjukkan penurunan signifikan dibandingkan kontrol (87,42 ± 0,96%). Kandungan vitamin C tertinggi ditemukan pada hari ke-5 fermentasi (2,06 ± 0,06 mg/100 mL), kemudian menurun seiring waktu fermentasi.

Kesimpulan: Kombucha temu mangga menunjukkan potensi sebagai minuman fungsional yang mampu menghambat enzim α-glukosidase secara in vitro dan mengandung antioksidan yang relevan. Penelitian lanjutan diperlukan untuk menguji efektivitas dan keamanannya secara klinis pada manusia.

KATA KUNCI : diabetes melitus; enzim α-glukosidase; kombucha; temu mangga (curcuma mangga); vitamin c

ABSTRACT

Background: Type 2 Diabetes Mellitus (T2DM) is a growing metabolic disorder in Indonesia, associated with impaired pancreatic β-cell function and elevated blood glucose levels. Functional foods with antioxidant and enzyme-inhibitory properties, like kombucha, may support T2DM management.

Objective: To analyze the inhibition activity of the α-glucosidase enzyme and the vitamin C content in temu mangga kombucha.

Methods: An experimental study was conducted in UPT Laboratory, Diponegoro University, Semarang, from August to November 2024., using a completely randomized design with four fermentation durations (5, 7, 10, and 14 days), each in triplicate. α-Glucosidase inhibition and vitamin C levels were assessed using UV-Vis spectrophotometry at wavelengths of 540 nm and 265 nm. The inhibition activity data of α-glucosidase and vitamin C levels were analyzed using ANOVA. If the test results showed significant differences (p<0.05), a Tukey Post Hoc test was conducted to determine the different groups, and Kruskal-Wallis was used if the data were not normally distributed.

Results: The highest α-glucosidase inhibitory activity was observed on day 14 (75.84 ± 1.46%), showing a significant reduction compared to the control (87.42 ± 0.96%). The highest vitamin C content (2.06 ± 0.06 mg/100 mL) was detected on day 5, followed by a gradual decline with prolonged fermentation.

Conclusion: Temu mangga kombucha exhibits promising in vitro α-glucosidase inhibitory potential and relevant antioxidant content. These findings suggest its potential as a dietary adjunct for T2DM management. However, in vivo studies are warranted to confirm its efficacy and safety in human subjects.

KEYWORDS : α-glucosidase enzyme; diabetes mellitus; kombucha; temu mangga (curcuma mangga); vitamin c

Article submitted on January 31, 2025; Articles revised on February 20, 2025; Articles received on June 12, 2025; Articles available online on November 28, 2025

Keywords

diabetes melitus; enzim α-glukosidase; kombucha; temu mangga (curcuma mangga); vitamin c; α-glucosidase enzyme; diabetes mellitus; kombucha; temu mangga (curcuma mangga); vitamin c

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DOI: http://dx.doi.org/10.21927/ijnd.2025.0(0).%25p