The Effect of Fermentation TIME and Inoculum Amount on Total Sugar, Total Acid, Total Flavonoid, Total Phenol, and Inhibition of Alpha-glucosidase Activity of Red Ginger Kombucha (Zingiber Officinale Roscoe)

Kombucha contains organic compounds that are beneficial to the body, namely B complex vitamins, organic acids, and other compounds. The manufacture of kombucha apart from tea is the red ginger platn (Zingiber officinaleroscoe). Red ginger kombucha fermentation was carried out for 0-14 days with the addition of 10% and 20% incoculum. The fermentation time and the amount of inoculum affected decreasing the total sugar content and pH value, as well as increasing the total acid content, total flavonoid, total phenol, and the ability to inhibit the activity of the alpha glucosidase enzyme. Total acid content, total flavonoid, total phenol, and inhibition of alpha glucosidase enzyme activity increased to 0.22 mg/ml, 19.62 ppm, and 56.70%. The decrease in total sugar and pH values reached 60.80 mg/ml and 3.42

Effect of Liquid Media Composition on Alpha-Glucosidase Inhibitory Activity From Aspergillus Elegans SweF9

This study aims to determine the effect of liquid media composition on the inhibitory activity of α-glucosidase from endophytic fungus Aspergillus elegans SweF9 isolated from seaweed (Macroalgae Euchema sp). Fermentation was carried out in three types of liquid media, namely: potato dextrose broth (PDB), potato malt peptone (PMP), and Czapek-dox broth (CDB), which was incubated for 10 days at room temperature, with static conditions. Ethyl acetate solvents were used to extract active metabolites from fungal biomass and filtrate from each media. Antidiabetic activity was measured based on inhibition of enzyme α-glucosidase. The results showed that filtrate extract of A. elegans SweF9 which was cultured on the media PDB showed highest inhibitor activity to the α-glucosidase enzyme with an IC50 value of 1.74 µg / mL compared to other extracts. Based on these results, the PDB media is an appropriate medium for culturing A. elegans SweF9 to produces secondary metabolites that can be used as a new source of antidiabetic agents

Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage

Kombucha is a healthy beverage from the fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY). There is a growing interest on kombucha due to the reported health benefits. The original kombucha is prepared using only sweetened black tea infusion. The development of kombucha, however, has been reported to incorporate other plant water extracts. A previous study showed that kombucha beverage using red dragon fruit (RDF) as an alternative substrate gave the highest antioxidant activity at 15 days of fermentation. RDF kombucha instant powder could be a new food product development due to its longer shelf life, convenience, and low distribution cost. This study aimed to determine the best and the concentration of encapsulating agent for RDF kombucha powdered beverage which could retain the antioxidant properties. RDF kombucha was spray dried using maltodextrin, gum arabic, and inulin as the encapsulating agents with various concentrations (5%, 10%, and 15%). Gum arabic was the best encapsulating agent since it gave the highest values of drying yield, pH, and total phenolic content retention, in comparison to the other two encapsulating agents. Within the observed concentrations, the incorporation of gum arabic resulted in RDF kombucha powder with a similar appearance, red colour, and antioxidant retention. Thus, the 5% addition of gum arabic is recommended for future preparations of RDF kombucha powdered beverage