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Red ginger provides a number of benefits. This rhizome contains a lot of bioactive substances, like phenolics and flavonoids, which have antioxidant properties. SCOBY (a symbiotic colony of bacteria and yeast)-fermented red ginger extract can be effective as a probiotic beverage that can enhance health and raise antibodies that support health. This research sought to examine the outcomes of red ginger fermentation utilizing a SCOBY inoculum for 0, 7 and 14 days (a symbiotic colony of yeast). The inoculum of red ginger was 20% (v/v), while the red ginger concentration was 10% (w/v). Reducing sugars, pH, total acid content, total polyphenols, flavonoids, and the suppression of free radicals by DPPH were all analyzed. The total glucose and pH of red ginger kombucha with a 14-day fermentation decreased to 70.82 mg/mL and 3.46, respectively. In contrast, there was an increase of 0.25 mg/ml, 163.44 ppm, 19.62 ppm, and 81.63 in.the analysis of total acid, polyphenol, flavonoid, and free radical inhibition. This demonstrates the potential for fermented red ginger with scoby culture to be developed into a health beverage that can improve endurance. [ABSTRACT FROM AUTHOR]

In addition to its delicious taste, high nutrition and relatively affordable price, banana is a potential fruit commodity to support food security. Banana contains various bioactive compounds, such as saponins, glycosides, tannins, pectin, soluble fiber, alkaloids, antioxidants, phenolics and flavonoids. Instead of direct consumption, banana can also be converted into various produ cts. One of them is fermented banana as a new and unique banana kombucha drink. This study aims to determine the lipase inhibitory activity produced by Raja Sereh banana kombucha (Musa sapientum) enriched with lactic acid bacteria (LAB) such as: Lactobacillus plantarum, Lactobacillus plantarum and Bifidobacterium bifidum at different fermentation times at 0-48 h. The results showed that the highest lipase inhibitory activity was in fermented banana kombucha with the addition of L. plantarum, which was fermented for 48 h by 84.76%, with antioxidant activity of 90.83%, total LAB of 10.58 cfu/mL, pH 4.28, and total polyphenols of 0.43 mg GAE/mL. From these results, it showed that the banana kombucha drink with the addition of LAB and the difference in fermentation time could affect the results of pancreatic lipase activity, antioxidants and other characteristics such as total polyphenols, total LAB, pH and total acid. [ABSTRACT FROM AUTHOR]

Inhibition of α-glucosidase enzyme is one therapeutic approach for lowering blood sugar levels in type 2 diabetic people. Kombucha has been reported to have the potential to prevent diabetes mellitus and free radical inhibitors because it releases active metabolites in the form of organic acid compounds. Banana is an alternative to traditional medicine to reduce blood glucose levels. Based on the background above, this study aims to determine the effect of Kombucha by using bananas and determine the most effective fermentation time against the inhibition of α-glucosidase enzymes and free radical inhibitors. Banana A (Musa acuminata Colla, or locally known as Pisang Susu) and banana B (Musa acuminata Lin, or locally known as Pisang Barangan) was fermented at 0, 6 days and 12 days. The results showed that in the fermentation process of kombucha banana A after 12 days, the total composition of polyphenols and acetic acid increased by 10.14, 10.98 and 12.48%, acetic acid 1346, 1753 and 2541 ppm, respectively. On the other hand, lactic acid, pH and total solids decreased during 12 days of fermentation by 736.73, 300.6 and 150.24 ppm, pH 4.01, 3.89 and 3.85, and total solids 13.40, 11.71 and 11.49%, respectively. For kombucha B, there was a similar trend of increasing and decreasing composition with kombucha banana A. In vitro test results showed that Kombucha banana A after 12 days of fermentation had the optimum α-glucosidase enzyme inhibition and free radical inhibitor respectively 82,11, 88,51 and 90,66%, and 86,11, 88,15 and 91.06%. [ABSTRACT FROM AUTHOR]

Kombucha is a healthy beverage, traditionally made by fermenting sugared tea using a consortium of yeast and acetic acid bacteria called Symbiotic Culture of Bacteria and Yeast (SCOBY). This research aimed to utilize turmeric extract as an alternative for the substrate used in the brewing. The chemical properties (pH, titratable acidity, and polyphenol), physical properties (biomass weight and color), and bioactivity (antioxidant and antibacterial properties) of the turmeric kombucha were identified. Turmeric concentration of 2% w/v was used in the fermentation. The variables were inoculum concentration (15% and 30% v/v) and fermentation duration (0, 7, and 14 day(s)). Our results establish the evidence that culture concentration and fermentation duration influenced the physicochemical properties, as well as the bioactivity of turmeric kombucha. As the fermentation was extended, the pH of the sample decreased while the titratable acidity increased. Due to the production of organic acids, the pH at the end of fermentation dropped to 3.33– 3.66 which was lower than the initial pH. The kombucha samples prepared with 15% and 30% of inoculum showed a 1.92-fold and 1.46-fold increase in total acids after 14 days of fermentation. Fermentation also changed the hue of the samples. The kombucha sample moved toward orange hue (68.73–69.68 °) after 14 days of fermentation. Meanwhile, the total polyphenols increased by approximately 1.07 and 1.11-fold than the initial values and their antioxidant activity decreased. The observed turmeric kombucha exhibited antibacterial properties against gram-positive bacteria, such as Staphylococcus aureus and Bacillus subtilis. Kombucha prepared from turmeric extract is a good diversification of turmeric with health benefits due to polyphenol content, antioxidant and antibacterial activities. [ABSTRACT FROM AUTHOR]

Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 μm) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). Result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with relative intensity of 8 %, while as polyphenol monomer was resulted 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5, T2.86 and T3.86. Long fermentation time increased functional properties of polyphenol as antioxidant. [ABSTRACT FROM AUTHOR]