{"id":5230,"date":"2022-06-06T09:00:00","date_gmt":"2022-06-06T02:00:00","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=5230"},"modified":"2022-06-05T20:38:19","modified_gmt":"2022-06-05T13:38:19","slug":"minuman-kombucha-sebagai-pangan-fungsional-probiotik","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2022\/06\/06\/minuman-kombucha-sebagai-pangan-fungsional-probiotik\/","title":{"rendered":"Minuman Kombucha Sebagai Pangan Fungsional Probiotik"},"content":{"rendered":"\n

Terdapat berbagai minuman probiotik, salah satunya yaitu kombucha. Kombucha, sebuah produk minuman fermentasi dengan trend<\/em> yang bertumbuh karena kandungan asam organik, vitamin, dan berbagai zat bioaktif yang berkontribusi terhadap kesehatan.<\/p>\n\n\n\n

Apa itu Kombucha?<\/h2>\n\n\n\n

Minuman kombucha adalah minuman fermentasi<\/a> non-alkohol yang sedikit manis dan asam yang dikonsumsi di seluruh dunia dan telah mendapatkan popularitas yang signifikan di kalangan masyarakat yang semakin sadar akan kesehatan.\u200b1\u200b<\/sup><\/span> Kombucha terdiri dari berbagai senyawa alami seperti gula, etanol, asam organik, dan komunitas mikroba kompleks yang tersusun atas bakteri dan ragi (symbiotic culture of bacteria and yeast<\/em>; SCOBY).<\/mark><\/strong>\u200b2\u200b<\/sup><\/span> Sebagai minuman fermentasi, larutan dasar yang digunakan diharapkan memiliki kandungan sukrosa yang ideal. Fermentasi disebabkan akibat aktivitas mikroba oleh konsorsium ragi dan bakteri; dimana ragi dalam sistem pertama-tama mengubah sumber karbon yang tersedia menjadi etanol, yang kemudian diubah menjadi asam oleh bakteri.\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n

Latar belakang kombucha dijelaskan dalam kajian yang dilakukan oleh Chakravorty dkk., 2019. Kombucha diyakini berasal dari Cina (Manchuria) sekitar 2000 tahun yang lalu dan memiliki popularitas yang signifikan untuk sifat detoksifikasi dan meningkatkan stamina. Beberapa pendapat mengatakan bahwa nama \u201ckombucha\u201d berasal dari nama seorang dokter Korea \u201cKombu<\/em>\u201d yang mempolulerkan produk tersebut di Cina sebagai ramuan penyembuh; ataupun istilah Jepang untuk teh yang sedikit difermentasi. Kombucha juga memiliki berbagai istilah seperti \u201ckambucha<\/em>\u201d (Rusia), \u201ckombuchaschwamm<\/em>\u201d (Jerman), dan \u201cfunkochinese<\/em>\u201d (Italia) akibat proses perdagangan yang berkembang dengan pesat secara internasional.\u200b4\u200b<\/sup><\/span><\/p>\n\n\n\n

Lebih Lanjut : Yogurt dan Kefir Mana yang Lebih Baik?<\/a><\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pembuatan Kombucha<\/h2>\n\n\n\n

Proses pembuatan minuman kombucha tergolong mudah dan praktis.\u200b4\u200b<\/sup><\/span> Konsorsium kombucha yang akan difermentasi dengan SCOBY disiapkan dengan menambahkan sebagian kecil biofilm<\/em> SCOBY ke dalam larutan yang menjadi bahan dasar, bersamaan dengan larutan starter<\/em> atau kaldu yang mengandung 10 \u2013 15% hasil fermentasi minuman sebelumnya. Kaldu tersebut berperan dalam memberikan keseimbangan pH dan mengurangi jumlah mikroorganisme perusak yang tidak diharapkan. <\/p>\n\n\n\n

Fermentasi<\/a> biasanya dilakukan dalam bejana kaca yang ditutupi kain bersih dan inkubasi dilakukan pada suhu kamar (25 \u2013 30\u00b0C) selama 7 \u2013 12 hari.\u00a0Hal tersebut disebabkan aktivitas antioksidan dari kombucha akan meningkat signifikan, terutama setelah melalui fermentasi hari ke 7.\u200b1\u200b<\/sup><\/span> Kajian yang dilakukan oleh de Miranda et al., 2022 juga menemukan bahwa kadar etanol dari kombucha yang difermentasi selama 12 \u2013 14 hari berkisar pada 0,11 \u2013 0,4%; yang lebih rendah dibandingkan dengan batasan alkohol pada makanan dan minuman yang diterapkan oleh Majelis Ulama Indonesia (MUI) yaitu sebesar 0,5%, sehingga kombucha tergolong aman<\/mark><\/strong>.\u200b5\u200b<\/sup><\/span><\/p>\n\n\n\n

Sebagai produk fermentasi, kombucha memiliki berbagai aspek yang dapat menjadi indikator terbentuknya karakteristik kombucha yang diinginkan pada akhir periode fermentasi. Pertama, SCOBY akan menghasilkan anakan SCOBY, yang kemudian mengapung ke permukaan kombucha agar mikroba mendapatkan akses ke oksigen serta gizi dalam kombucha. Kedua, akan terbentuk aroma menyengat seperti cuka yang disebabkan oleh asam asetat dan gelembung udara yang disebabkan oleh produksi asam karbonat.\u200b3\u200b<\/sup><\/span> Terakhir, akan terbentuk rasa sedikit asam \u2013 sedikit manis hingga asam yang juga disebabkan oleh produksi asam asetat dan asam glukonat.\u200b6\u200b<\/sup><\/span><\/p>\n\n\n\n

Manfaat Kombucha<\/h2>\n\n\n\n

Sebuah studi yang dilakukan oleh Xu dkk., 2022 menemukan bahwa konsumsi kombucha selama 4 minggu meningkatkan kadar bakteri penghasil asam lemak rantai pendek (SCFAs) serta mengurangi jumlah bakteri gram negatif dan patogen<\/mark><\/strong>.\u200b7\u200b<\/sup><\/span> Penelitian lain menunjukkan bahwa kombucha menginduksi efek kuratif yang menarik pada kondisi diabetes, terutama dalam hal melemahkan kerusakan jaringan yang dimediasi stres oksidatif dan komplikasi hati-ginjal; bersamaan dengan efek antilipidemik.\u200b8\u200b<\/sup><\/span><\/p>\n\n\n\n

Literatur subjek nonmanusia menunjukkan bahwa manfaat kesehatan kombucha berasal dari teh dan produk fermentasi, termasuk asam glukuronat, asam asetat, polifenol, fenol, dan vitamin B kompleks, termasuk asam folat. Manfaat kesehatan yang dilaporkan dari penelitian in vitro dan in vivo termasuk manfaat antimikroba, fungsi hati dan pencernaan, stimulasi kekebalan, detoksifikasi, antioksidan, sifat anti-tumor, profilaksis kesehatan dan efek pemulihan melalui stimulasi kekebalan; menghambat perkembangan dan perkembangan kanker<\/a>, penyakit kardiovaskular, diabetes<\/a>, dan penyakit neurodegeneratif; dan fungsi sistem saraf pusat yang normal.<\/mark><\/strong> Sampai saat ini, aktivitas biologis kombucha telah dipelajari pada tikus, kelinci, bebek, anjing, babi, sapi, ayam, dan limfosit darah tepi manusia.\u200b9\u200b<\/sup><\/span><\/p>\n\n\n\n

Referensi<\/a><\/h2>\n\n\n\n
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    Chakravorty S, Bhattacharya S, Chatzinotas A, Chakraborty W, Bhattacharya D, Gachhui R. Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology<\/i>. Published online March 2016:63-72. doi:10.1016\/j.ijfoodmicro.2015.12.015<\/a><\/div>\n <\/div>\n<\/li>
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    Vargas BK, Fabricio MF, Z\u00e1chia Ayub MA. Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. Food Bioscience<\/i>. Published online December 2021:101332. doi:10.1016\/j.fbio.2021.101332<\/a><\/div>\n <\/div>\n<\/li>
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    Jayabalan R, Malba\u0161a RV, Lon\u010dar ES, Vitas JS, Sathishkumar M. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety<\/i>. Published online June 21, 2014:538-550. doi:10.1111\/1541-4337.12073<\/a><\/div>\n <\/div>\n<\/li>
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    Chakravorty S, Bhattacharya S, Bhattacharya D, Sarkar S, Gachhui R. Kombucha: A Promising Functional Beverage Prepared From Tea. Non-Alcoholic Beverages<\/i>. Published online 2019:285-327. doi:10.1016\/b978-0-12-815270-6.00010-4<\/a><\/div>\n <\/div>\n<\/li>
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    Miranda JF, Ruiz LF, Silva CB, et al. Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science<\/i>. Published online January 14, 2022:503-527. doi:10.1111\/1750-3841.16029<\/a><\/div>\n <\/div>\n<\/li>
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    Watawana MI, Jayawardena N, Gunawardhana CB, Waisundara VY. Health, Wellness, and Safety Aspects of the Consumption of Kombucha. Journal of Chemistry<\/i>. Published online 2015:1-11. doi:10.1155\/2015\/591869<\/a><\/div>\n <\/div>\n<\/li>
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    Xu S, Wang Y, Wang J, Geng W. Kombucha Reduces Hyperglycemia in Type 2 Diabetes of Mice by Regulating Gut Microbiota and Its Metabolites. Foods<\/i>. Published online March 5, 2022:754. doi:10.3390\/foods11050754<\/a><\/div>\n <\/div>\n<\/li>
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    Bhattacharya S, Gachhui R, Sil PC. Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats. Food and Chemical Toxicology<\/i>. Published online October 2013:328-340. doi:10.1016\/j.fct.2013.07.051<\/a><\/div>\n <\/div>\n<\/li>
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    Kapp JM, Sumner W. Kombucha: a systematic review of the empirical evidence of human health benefit. Annals of Epidemiology<\/i>. Published online February 2019:66-70. doi:10.1016\/j.annepidem.2018.11.001<\/a><\/div>\n <\/div>\n<\/li><\/ol><\/section>\n\n\n\n
      <\/ul>\n\n\n\n

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      Terdapat berbagai minuman probiotik, salah satunya yaitu kombucha. 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