Inhibition Activity of α-Glucosidase and Vitamin C Levels in Curcuma mangga Kombucha as a Functional Antidiabetic Food

edarni zebua; gemala anjani; nani maharani; ninik rustanti; ahmad ni’matullah al-Baari

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

Inhibition Activity of α-Glucosidase and Vitamin C Levels in Curcuma mangga Kombucha as a Functional Antidiabetic Food

edarni zebua, gemala anjani, nani maharani, ninik rustanti, ahmad ni’matullah al-Baari

Abstract

Background: Type 2 Diabetes (T2DM) is a metabolic disease that has negative impacts and whose prevalence continues to increase in Indonesia. One of the methods for managing DM2 is by inhibiting the activity of the α-glucosidase enzyme. The potential α-glucosidase inhibitory activity is possessed by fermented sugar kombucha.

Objective: To explore the potential of kombucha temu mangga as an alternative in the management of diabetes mellitus.

Methods: The research design used an experimental method with a completely randomized design at the UPT Terpadu Laboratory of Diponegoro University. A total of 12 samples were tested with 4 treatments and 3 replications, through kombucha fermentation for 5, 7, 10, and 14 days. pH, total sugar, vitamin C content, and α-glucosidase inhibition activity tests were conducted using UV-Vis spectrophotometry and a Brix refractometer. The vitamin C content test was conducted using the UV-Vis spectrophotometry method at a wavelength of 265 nm, and the α-glucosidase inhibition activity was performed by comparing the α-glucosidase inhibition activity of the sample and acarbose (α-glucosidase inhibitor drug) using UV-Vis spectrophotometry at a wavelength of 540 nm. Vitamin C data and α-glucosidase enzyme inhibition activity were analyzed using Analysis of Variance (ANOVA).

Results: The research results show that the pH and brix of mango ginger kombucha decrease with the duration of fermentation. The α-glucosidase inhibition activity showed significant differences between treatments (p<0.05), with the highest inhibition at 14 days of fermentation, which was 75.84 ± 1.46%, and the control (Acarbose) at 87.42 ± 0.96%. The highest vitamin C content in the treatment on the fifth day was 2.06 ± 0.06 ml/L.

Conclusion: Kombucha temu mangga can function as a functional food in the management of diabetes mellitus, although further research is needed to evaluate its effects on humans.

Keywords

Diabetes Mellitus; Kombucha; Curcuma Mangga; Vitamin C; α-Glucosidase Enzyme

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