KOMBUCHA HERBAL: TINJAUAN KOMPREHENSIF TERHADAP PROSES FERMENTASI, KANDUNGAN BIOAKTIF, DAN APLIKASI TERAPEUTIK

Yuliatin Hasfiani

Authors

Yuliatin Hasfiani Program Studi Teknologi Pangan, Institut Teknologi dan Kesehatan Aspirasi, Lombok Timur, Indonesia

Keywords:

Kombucha, Fermentasi, Senyawa bioaktif, Tanaman herbal, Antikanker

Abstract

Herbal kombucha is an innovative fermented beverage that combines a SCOBY (Symbiotic Culture of Bacteria and Yeast) with various herbal extracts, resulting in the production of bioactive compounds with high therapeutic potential. This review aims to analyze the fermentation process, bioactive compound profiles, and empirical evidence of the health applications of herbal kombucha. The methodology involved a literature search across databases such as PubMed, ScienceDirect, and Springer from 2010 to 2025, using keywords including "herbal kombucha," "fermentation," "bioactive compounds," and "therapeutic effects." The review findings indicate that the incorporation of herbs such as ginger, roselle, Andrographis paniculata, and Javanese turmeric enhances the production of antioxidant compounds like polyphenols and flavonoids, as well as antimicrobial activity. Herbal kombucha has shown promising potential as an anticancer, anti-inflammatory, antioxidant, and antimicrobial agent. With its diverse health benefits, herbal kombucha holds great promise for development as a functional food product. However, to ensure product consistency and therapeutic efficacy, further efforts are needed to standardize the fermentation process and conduct comprehensive preclinical and clinical studies.

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