Referensi Pustaka
No
.
1.
Tittle
Health effects and probiotic and
prebiotic potential of Kombucha:
A bibliometric and systematic
review
2021
Index Journal = Q1
2.
Lactic acid bacteria strains
isolated from Kombucha with
potential probiotic effect
2018
Index Journal = N/A
Author
Aim
KOMBUCHA AS PROBIOTIC
Bruna Krieger Vargas, There is a lack of scientific
Mariana
Fensterseifer evidence about the content of
Fabricio, Marco Antônio probiotics in this drink and its
Záchia Ayub
possible role in the intestinal
microbiota.
These facts highlight the
opportunities in researching and
modifying the microbiome
composition of kombucha,
possibly improving the general
qualities of this so-called
functional drink.
Matei Bogdan, Salzat
Justine, Diguță Camelia
Filofteia, Cornea Călina
Petruța, Luță Gabriela,
Utoiu Elena Roxana,
Matei Florentina
The objective of our work was
to isolate lactic acid bacteria
from a local kombucha source
and characterize the strains for
their probiotic potential.
Discussion and Conclusion
Kombucha cannot be considered a
probiotic or symbiotic drink, unless
documented probiotic strains have been
added in the process. As the demand for
this product is increasing, scientific
studies are necessary to standardize the
starter
culture
with
well-known
microorganisms, in order to control the
metabolites produced, standardize the
final product, and develop further
studies on biological activities of
kombucha, establishing it as a functional
symbiotic beverage.
The kombucha LAB isolates have been
subject to different screening for their
potential
probiotic
activity.
The
bacteriocin production has been positive
by on - plate halo-formation for three of
the five isolates (S2, S3 and L5).
Furthermore, the isolates have been
tested for their bile salts tolerance.
isolates L3, L5 and S1 proved to be high
tolerant to 3% and 6% bile salts
concentrations.
3.
Microbial
Diversity
and Mayank Kaashyap, Marc
Characteristics of Kombucha as Cohen and Nitin Mantri
Revealed by Metagenomic and
Physicochemical Analysis
2021, Nutrients
Index Journal = Q1
4.
The Biotechnological Potential
of Pediococcus spp. Isolated
from Kombucha Microbial
Consortium
2020, Foods
Camelia Filofteia Diguta,
George Daniel Nitoi,
Florentina Matei,
Gabriela Lută and
Călina Petruta Cornea
To characterize the microbial
composition and biochemical
properties of ‘The Good Brew’
original base kombucha, and to
identify
the
microbial
communities at the taxonomic
level.
Our demarche targeted the
screening
of
Pediococcus
strains, formerly isolated from
industrial Kombucha, for their
probiotic
potential
and
technological aspects. On the
probiotic side, the isolates were
tested for their resistance to the
gastro-intestinal
environment
(i.e., low pH, pepsin, and bile
salt
presence),
antagonism
against different groups of
pathogens, safety aspects (e.g.,
hemolytic activity, antioxidant
activity),
and
antibiotic
resistance.
Kombucha has broad microbial diversity
enriched with organic acid producing
microorganisms, laying the roundwork
for immense potential for health
benefits. The dominance of yeast and
bacterial strains and their crosstalk are
essential for bioavailability in providing
benefits to the healthy human gut.
Kombucha cultures have higher
efficiency to metabolise sugars and
produce essential metabolites as
compared to other fermented health
foods.
Two of the strains, L3 (P. penteosaceus)
and L5 (P. acidilactici), proved to have
properties related to their potential use in
the development of functional products,
due to their tolerance to acid pH, the
presence of pepsin and bile salts,
resistance to a large range of different
antibiotic classes, high antioxidant
potential, and inhibitory activity among
a large range of foodborne bacteria and
fungi. Both strains were resistant to high
NaCl concentrations and to the invasive
lyophilization procedure, being good
candidates for the industrial use.
1.
2.
Fermented Spices
Antioxidant from Turmeric Sulasiyaha,
Tujuan Penelitian ini adalah
Fermentation Products (Curcuma Purbowatiningrum Ria
mendapatkan produk fermentasi
longa) by Aspergillus Oryzae
Sarjono, Agustina L.N.A kunyit (Curcuma longa) oleh
Asperillus
oryzae.
produk
fermentasi kunyit diharapkan
Turmeric
2018, Jurnal Kimia Sains dan Ap
memiliki aktivitas antioksidan
lebih tinggi dibanding tanpa
fermentasi.
Phytochemical properties and
functional characteristics of wild
turmeric (Curcuma aromatica)
fermented
with
Rhizopus
oligosporus
Turmeric
2022, Food Chemistry
Juho Lim, Thi Thanh
Hanh Nguyen, Kunal
Pal, Choon Gil Kang,
Chanho Park, Seung
Wook Kim, Doman Kim
This study aims to analyze the
physicochemical properties and
functional characteristics of
R.oligosporus -fermented wild
turmeric extract
Produk fermentasi diperoleh dengan
lama fermentasi 14, 21 dan 28 hari.
Aktivitas antioksidan meningkat dengan
lamanya fermentasi dengan nilai
kapasitas antioksidan tanpa fermentasi
dan dengan fermentasi selama 14, 21,
dan 28 hari berturut-turut sebesar 17,0;
27,3; 33,3; dan 34,1 mg kuersetin/gram
ekstrak. Total fenolat produk fermentasi
berturut-turut sebesar 261; 324,3; 361;
374,3 mg asam galat/gram ekstrak.
Ekstrak etanol produk fermentasi dan
tanpa fermentasi seluruhnya positif
mengandung
alkaloid,
saponin,
flavonoid, tannin, kuinon, dan steroid.
In the current study, we found that the
TPC and TFCC of wild turmeric showed
1.47- and 2.25-fold increases after 3-day
fermentation. Based on UPLC-MS
analysis, the wild turmeric showed
enhancements of up to 1.17-fold for
curcumin, DMC, and BDMC after 1-day
fermentation, up to 1.28-fold for ferulic
acid after 7-day fermentation, and Lcarnitine was newly synthesized; the
concentration peaked after 7-day
fermentation
3.
Pengaruh Fermentasi Ragi Tape Dewi Cakrawati1, Sri
Terhadap Kandungan Lipid Handayani, Yatti
Ampas Kunyit
Sugiarti, Zahra Azkia,
Nurshabrina Amalia
Turmeric
2023, SNPK
4.
Turmeric Extract: Potential Use Fariba Ghiamati Yazdi,
as a Prebiotic and Anti- Sabihe Soleimanian-Zad,
Inflammatory Compound?
Edwin van den Worm,
Gert Folkerts
Turmeric
2019, Plant Foods Hum Nutr
Hanya sedikit penelitian yang
membahas karakteristik lipid
dalam produk fermentasi ampas
kunyit. Penelitian ini diharapkan
dapat dijadikan sebagai bagian
daripengembangan pemanfaatan
ampas kunyit terfermentasi ragi
tape.
The main aim of this study was
to characterize turmeric extract
(TE). Also, we assessed the
prebiotic activity of TE in the
presence
of
Lactobacillus
rhamnosus GG (LGG), the most
abundant flora of small intestine
with potent probiotic function,
as well as Bifidobacterium
animalis BB12 which comprises
10% of the commensal colon
microbiota. In this study, we
evaluated the effect of the
probiotic
Lactobacillus
rhamnosus GG, TE, and their
combination on IL-8 secretion
in LPS-treated HT29-19A.
Fermentasi ragi tape tidak berpengaruh
pada kandungan lipid dan bilangan asam
dari ampas kunyit.
*High resistance of TE to GI enzymes
along with its high phenolic and
carbohydrate content such as pentosans
support its potential as a prebiotic in real
food. In addition, characterization of
polysaccharides in TE, evaluation of
their prebiotic potential, and use of
whole TE or TE derivatives in the real
food can be considered in future studies.
*We have detected the considerable
amount
of
mannose,
rhamnose,
arabinose and xylose in TE which might
be due to the existence of pentosans.
Experimental studies indicate that these
polymers such as pentosans, especially
arabinose, can reinforce the immune
system. Measurement the quality and the
quantity of the metabolites such as
SCFA secreted by LGG or B. animalis
together with TE is highly recommended
in further investigations.
5.
Chemical
properties
and
antioxidant activity of sweetened
red ginger extract fermented
with kombucha culture
Setyani Budiari, Hani
Mulyani, Yati Maryati,
Euis Filailla, Anastasia
Fitria Devi, Hakiki
Melanie
Red Ginger
2023, Agrointek
6.
The Quality Test of Fermented Pujiati, Ani Sulistyarsi,
Ginger Drink (Ginger Ale) Nur Fajri Prafitasari
Produced from Various Types of
Indonesian Ginger
Various Ginger
2021, ICETECH
Advances in Social Science,
Education
and
Humanities
Research, volume 630.
7.
Analysis of the Microbiome of Sushumna Sri
Homebrewed Ginger Beer for Canakapalli
Detection of Probiotics and
This research aimed to evaluate
the potential of red ginger
extract
for
kombucha
preparation, particularly through
chemical (i.e.,pH, titratable acid,
total sugar, total polyphenol),
LC-MS/MS, and antioxidant
investigation. The effect of red
ginger concentration, kombucha
Culture concentration, and
fermentation time on ginger
kombucha’s chemical content
was also investigated in this
research.
The purpose of this study is to
assess the alcohol level,
phenolic compounds, reducing
sugars,
and
organoleptic
assessment as well as the quality
of Ginger Ale made from
several varieties of ginger bugs.
Red ginger concentration, kombucha
culture concentration, and fermentation
time influenced the pH, titratable
acidity, total sugar, polyphenol, and
antioxidant activity of red ginger
kombucha. The fermentation resulted in
the pH and total sugar decreasing while
the values of titratable acidity, total
polyphenol, and antioxidant activity
improved. Fermentation of 10% red
ginger using 20% culture for 12 days
showed the highest antioxidant activity.
Ginger Ale fermented drink were
confirmed to contain probiotic bacteria
including Lactobacillus, Streptococcus
and Micrococcus. According to the
results of the organoleptic test
questionnaire, the panelists favored the
Ginger Ale recipe from ginger emprit
variations. Because it was thought to
have the proper flavor. Laboratory
testing revealed the presence of flavone
phenolic chemicals, specifically luteolin,
which is an antioxidant.
The purpose of this thesis is to *There is a difference in taxa that is
analyze the microbiome of noticeable between replicates of ginger
homebrewed ginger beer in beer. The difference is based off of
Determination of Safety
order to see if there is presence
of any probiotic taxa of
microbesnas well as look at the
general
safety
of
its
consumption. In this research
ginger beer was made, measured
for alcohol content, and
performed microbiome analysis.
Ginger
2019, Thesis
8.
Synergic
Involvements
of
Microorganisms
in
the
Biomedical
Increase
of
Polyphenols and Flavonoids
during the Fermentation of
Ginger Juice
Ginger
Christian Aime Kayath,
Armel Ibala Zamba,
Saturnin Nicaise
Mok´emiabeka,
Meddy Opa-Iloy,
Paola Sandra Elenga
Wilson, Mo¨ıse Doria
Kaya-Ongoto,
The choice of rhizome is
justified by the fact that ginger
juice is the traditional cold drink
that is the most consumed in the
Republic of the Congo, and
ginger
contained
several
bioactive compounds. To our
knowledge on more cited
which ginger bug the replicate was made
from. While the amount of alcohol and
effervescence present also depended on
the replicate, these factor changed with
time as well, unlike taxa which did not
adjust very much as the beer fermented
for longer. The total amount of bacteria
and yeast in each sample was not
particularly different between replicates,
though there was some significance in
the difference with time for bacteria.
*Based on the bacterial DNA that was
sequenced, there is minimal evidence to
support that the ginger beer made could
be considered probiotic. There were no
OTUs present that are traditionally
considered beneficial for human health.
There were bacteria that have the
potential to have probiotic properties,
but further testing would need to be
done to confirm this.
In this work, we have shown that the
fermentation process of ginger juice is
necessary to obtain the high values of
antioxidants like polyphenols and
flavonoids. People with diabetes and
obesity can also consume ginger without
the need to add sugar. Microorganisms
like Saccharomyces cerevisiae, Bacillus
2020, International Journal of Rodd Jurah Mouellet
Microbiology
Maboulou, and Etienne
Nguimbi
10.
11.
popular databases, no study has
been carried out on attempts to
ferment ginger juice by showing
the bioincrease of bioactive
compounds. We are interested
in
the
involvement
of
microorganisms in the nutrient
values bioincreased during
fermentation. The analysis of
the
microbiological
and
biochemical quality of this wine
will be of major interest for this
work.
pH Value, Total Microbes, Bambang Dwiloka,
Based on the literature, there
Alcohol Content and Overall Yoyok Budi Pramono,
was no research that focuses on
Hedonic Characteristic of Ginger Anqi Zaliani, Bhakti Etza the substitution of white sugar
Ale
Setiani, and Anggun Dwi with palm sugar in the
Puspitoasih
production of ginger ale.
Henceforth, this research aim
Ginger
2019, The 5th International
was to analyse the pH value,
Seminar on Agribusiness
total microbes, total sugar and
overall hedonic properties of
ginger ale.
Ginger Beer: An Overview of Christabel Nutakor,
This
paper
presents
an
Health Benefits and Recent Justice A. Essiedu, Parise overview
of
the
Developments
Adadi, and Osman
phytoconstituents of ginger as
N.Kanwugu
well as the overall biological
activities they confer to the
Ginger
2020, Fermentation
consumer. In addition, the
pumilus, Bacillus licheniformis, and
Bacillus safensis secrete enzymes which
are able to bioincrease polyphenols and
especially flavonoids during the
fermentation of ginger juice.
The substitution of white sugar with
palm sugar in the production of ginger
ale had significant influence on the level
of alcohol content and pH value while
had no significant effect on total
microbes. Regarding hedonic quality,
ginger ale with 75% palm sugar
substitution showed as the most
preferred formula for ginger ale.
Following the ever-increasing consumer
preference for healthy drinks and
beverages, the market for ginger beer
has blossomed. To further satisfy
consumers’ demand, products with
fewer chemical additives and the use of
12.
In Vitro Characterisation of Nontobeko Cele,
Potential Probiotic Bacteria Babalwa Nyide and
Isolated from a Naturally Thandeka Khoza
Fermented Carrot and Ginger
Brine
Ginger
2022, Fermentation
market trend as well as the
production technology of ginger
beer using natural ginger extract
is described here.
natural ginger extract to produce ginger
beer, as described in this text, is more
desirable. Moreover, the use of natural
ginger extract would enrich resulting
beer with its bioactive and nutritional
constituents which consequently could
promote the general wellbeing of
consumers.
The present study sought to
isolate and identify potential
probiotic LAB strains from a
naturally fermented carrot and
ginger brine using 16S rDNA
gene sequencing and to evaluate
the probiotic potential of these
LAB isolates using simple in
vitro tests. Here, we present
LAB isolates identified as
Leuconostoc
mesenteroides
subsp. mesenteroides
that
exhibited
desirable
probiotic properties under in
vitro conditions.
The 16 LAB strains isolated from a
fermented carrot and ginger brine,
identified as Leuconostoc mesenteroides
subsp.
Mesenteroides,
presented
interesting probiotic characteristics.
Most of the isolates were found to
possess desirable probiotic properties
similar or superior to those of the
reference probiotic strain, Lactobacillus
reuteri Protectis DSM17938, under in
vitro conditions. All the tested isolates
showed
good
tolerance
towards
simulated gastrointestinal conditions
(high acid, bile, lysozyme tolerance). In
addition,
they
exhibited
strong
antibacterial activity against resident
intestinal pathogens as well as
antioxidant activity.
13.
Pengaruh Proses Fermentasi Mulya, Farras Muhana
Terhadap Sifat Organoleptik, Setia Yuliana, Nancy
Aktivitas
Biologis
dan Dewi
Komponen Fenolik pada Temu
Mangga (Curcuma mangga)
Temu Mangga
2019, Skripsi IPB
14.
Karakteristik Kombucha
Rimpang Jahe Merah dan
Temulawak Selama Fermentasi
Red Ginger and Curcuma
2021, Prosiding Semnas
Amalia Husna Rizqika,
Wisnu Adi Yulianto
Penelitian ini bertujuan untuk
membuktikan
pengaruh
fermentasi terhadap kandungan
bioaktif dan penerimaan sensori
temu mangga. Temu mangga
difermentasi menggunakan dua
jenis starter yaitu starter
komersial L. plantarum dan
cairan sawi asin. Starter
ditambahkan sebanyak 10 mL,
20mL, dan 30mL. Temu
mangga
tanpa
fermentasi
digunakan sebagai pembanding
(kontrol).
Tujuan dari penelitian ini untuk
mengetahui
pengaruh
penggunaan
infusi
jahe,
temulawak, teh hijau (sebgai
pembanding) dan lama waktu
fermentasi terhadap sifat kimia,
fisik, dan tingkat kesukaan
kombucha rimpang.
Hasil penelitian menunjukkan bahwa
proses fermentasi menurunkan kadar
total fenol dan aktivitas antioksidan
secara signifi kan dibandingkan temu
mangga tanpa fermentasi. Penerimaan
sensori pada sampel temu mangga
fermentasi starter campuran pada atribut
rasa lebih tinggi dibandingkan temu
mangga tanpa fermentasi dan fermentasi
dengan starter L. plantarum. Temu
mangga dengan starter L. plantarum
menimbulkan aroma sweet, sedangkan
starter campuran memberikan aroma
yang kurang sedap. Hasil uji FTIR
secara
umum
serapan
bilangan
gelombang yang dihasilkan oleh ketiga
sampel tidak jauh berbeda.
Tujuan dari penelitian ini untuk
mengetahui pengaruh penggunaan infusi
jahe, temulawak, teh hijau (sebgai
pembanding) dan lama waktu fermentasi
terhadap sifat kimia, fisik, dan tingkat
kesukaan kombucha rimpang. Infusi
irisan rimpang dibuat dengan 2.7 bagian
air panas dengan 1 bagian rimpang.
Penelitian ini dikerjakan dengan
rancangan acak lengkap dengan 2 faktor,
yaitu pertama infusi jenis rimpang (jahe
dan temulawak), dan kedua lama waktu
fermentasi (5,7,12 hari). Hasil penelitian
menunjukan penggunaan rimpang (jahe
dan temulawak) dan lama waktu
fermentasi berpengaruh nyata (P<0,05)
terhadap kadar alkohol, aktivitas
antioksidan, dan tingkat kesukaan
keseluruhan kombucha rimpang, tetapi
tidak berpengaruh secara nyata terhadap
warna. Jenis rimpang (jahe dan
temulawak) berpengaruh nyata (P<0,05)
terhadap nilai total asam dan pH.
Berdasarkan pada aktivitas antioksidan
tertinggi dan paling disukai oleh panelis
diperoleh dari kombucha rimpang
temulawak
dengan
lama
waktu
fermentasi 7 hari.
1.
Aktivitas Antibakteri Rimpang
Temu Putih (Curcuma mangga
Vall)
2007, Jurnal Sains &
Matematika UNDIP
2.
Evaluation of the analgesic and
anti-inflammatory activities
of Curcuma mangga Val and
Zijp rhizomes
Potensi Kandungan Temu Mangga
Purbowatiningrum R
Penelitian ini bertujuan untuk
Sarjono dan Nies S
menentukan aktivitas antibakteri
Mulyani
dengan dan tanpa otoklaf serta
menentukan
Konsentrasi
Hambat Tumbuh Minimum
(KHTM) dari rimpang temu
putih terhadap Escherichia coli
Peerati Ruangsang,
This study aimed to evaluate the
Supinya Tewtrakul,
antinociceptive
and
antiWantana Reanmongkol
inflammatory activities of C.
mangga
rhizomes
in
experimental animals by using
Aktivitas antibakteri dari filtrat temu
putih tanpa otoklaf lebih tinggi
dibandingkan aktivitas antibakteri filtrat
yang diotoklaf. KHTM terhadap bakteri
E.coli adalah 10 mg/mL. Konsentrasi
yang
menghasilkan
hambatan
maksimum adalah 50 mg/mL.
Phytochemical screening of the C.
mangga extract indicates the presence of
terpenes and phenolic compounds but
absence of alkaloids. These results are in
accordance with the previous reports
2010, J.NatMed
3.
Aktivitas Antioksidan Dan
Kadar Senyawa Fenolik Pada
Kunir Putih (Curcuma Mangga
Val.) Segar Dan Setelah
Blanching
various
algesic
inflammatory models.
Dwiyati Pujimulyani,
Sri Raharjo,
Y. Marsono,
dan Umar Santoso
2010, Agritech
4.
Phytochemical and Cytotoxic
Investigations of Curcuma
mangga Rhizomes
2011, Molecules
Sri Nurestri A. Malek,
Guan Serm Lee, Sok Lai
Hong, Hashim Yaacob,
Norhanom Abdul
Wahab, Jean-Frédéric
Faizal Weber and Syed
and stating the presence of diterpenes,
diarylheptanoids, hydroxycinnamic acid,
and curcuminoid compounds in the
rhizomes of C. mangga. In thenpresent
study, most of the active fractions of C.
mangga rhizome were chloroform and
hexane fractions. It is possible that these
compounds may be responsible for the
observed activities of C. mangga
rhizome. However, further studies on the
isolation of compounds that are
responsible for the activities of C.
mangga rhizome are now in progress.
Tujuan penelitian ini adalah Penelitian ini membuktikan bahwa kadar
mengetahui kadar senyawa komponen
fenolik
dan
aktivitas
fenolik dan aktivitas antioksidan antioksidan kunir putih yang telah
kunir putih segar dan setelah dilakukan blanching meningkat secara
dilakukan blanching. Penelitian nyata dibanding kunir putih segar yang
ini juga bertujuan untuk diekstrak dengan 6 jenis pelarut. Kadar
mengetahui korelasi antara senyawa fenolik kunir putih berkorelasi
kadar senyawa fenolik dengan secara signifikan dengan aktivitas
aktivitas
antioksidan
kunir antioksidan kunir putih.
putih.
Investigations on the cytotoxic The cytotoxic activities observed for C.
effects of the crude methanol mangga rhizomes are ascribable to the
and
fractionated
extracts presence of the active compound 1 in the
(hexane, ethyl acetate) C. hexane fraction, and compound 3 and
mangga against six human the curcuminoids in the ethyl acetate
cancer cell lines, namely the fraction. Even though these compounds
Adnan Ali Shah
5.
Curcuma longa and Curcuma
Yunbao Liu,
mangga leaves exhibit functional Muraleedharan G. Nair
food property
2012, Food Chemistry
hormone-dependent breast cell
line (MCF-7), nasopharyngeal
epidermoid cell line (KB), lung
cell line (A549), cervical cell
line (Ca Ski), colon cell lines
(HCT 116 and HT-29), and one
non-cancer human fibroblast
cell
line
(MRC-5)
were
conducted using an in-vitro
neutral red cytotoxicity assay
Although leaves of Curcuma
mangga and Curcuma longa are
used in food preparations, the
bioactive components in it are
not known. In this study,
antioxidant, antiinflammatory
and anticancer activities of leave
extracts and its isolates were
investigated using established
bioassay procedures in our
laboratory. The leaf extracts of
both plants gave similar
bioassay and chromatographic
profiles.
are not as effective as doxorubicin
against cancer cell lines, in comparison
they have low toxicity against human
normal cell lines. The present study
provides important preliminary data of
extracts or isolated compounds with
potential anti-neoplastic properties for
future work. Since C. mangga is widely
used in traditional medicine for the
treatment of cancer, the current findings
provide scientific validation in the use of
the rhizomes for this purpose.
The edible leaves of C. longa and C.
mangga showed similar biological
activity and chemical constituent
profiles. The leaves of C.longa afforded
a combined 364 mg of compounds 1–9
and 1.8 g of chlorophyll per 100 g of
fresh leaves under present extraction
method.
Bioassay-guided
isolation
afforded primarily bioactive terpenoidal
compounds. Leaves of both species
contained very little curcuminoids, the
primary bioactive compounds present in
their rhizomes. This is the first report of
the isolation of compounds 1–7 and 9 in
C. mangga and C. longa leaves and their
potential health benefits. Although the in
vitro bioassay results support the
6.
Antimicrobial activity and
essential oils of Curcuma
aeruginosa, Curcuma mangga,
and Zingiber cassumunar from
Malaysia
Tg Siti Amirah
Kamazeri, Othman Abd
Samah, Muhammad
Taher, Deny Susanti,
Haitham Qaralleh
This study was conducted to
screen the antimicrobial activity
of the essential oils of three
Zingiberaceae
species:
C.
aeruginosa, C. mangga and Z.
cassumunar. They are locally
available in Pahang, east of
Peninsular
Malaysia.
The
chemical compositions of the
essential oils were also analyzed
by gas chromatographymass
spectrometry (GC-MS).
Widyawati
Ekstrak
kunyit
berpengaruh
2012, Asian Pasific Journal of
Tropical Medicine
7.
Pemanfaatan Kunyit Putih
(Curcuma Mangga Val.) Pada
putih
terhadap
anecdotal biological activity of C. longa
and C. mangga leaves, further research
on the leaves is needed to provide more
information on its daily consumption as
a functional food.
In terms of antimicrobial activity, C.
mangga essential oil displayed the
highest and most broad-spectrum
activity amongst the three essential oils,
by successfully inhibiting the growth of
all bacteria and fungi. C. aeruginosa
displayed mild antimicrobial activity and
inhibited all microorganisms except the
gram-negative P. aeruginosa. Z.
cassumunar oil had the least activity as it
only showed weak inhibition of S.aureus
and P. aeruginosa. The results of this
study suggest that the essential oils of C.
mangga and C. aeruginosa have potent
antimicrobial properties that may be
useful in many applications, such as
food preservation, pharmaceuticals, and
natural therapies. However, further
phytochemical and pharmacological
studies are necessary to isolate the
bioactive compound(s) and study their
mechanisms of action.
1. Ekstrak etanol kunyit putih (Curcuma
mangga Val.) berpengaruh terhadap
Penghambatan Pertumbuhan
Dan Kerusakan Dinding
Seljamur Candida Albicans
2013, Skripsi
8.
Curcuma mangga-Mediated
Synthesis of Gold Nanoparticles:
Characterization, Stability,
Cytotoxicity, and Blood
Compatibility
2017, Nanomaterials
Yiing Yee Foo,
Vengadesh Periasamy,
Lik Voon Kiew,
G.Gnana Kumar and
Sri Nurestri Abd Malek
pertumbuhan jamur Candida penghambatan pertumbuhan jamur
albicans melalui mekanisme keputihan Candida albicans dengan
kerusakan dinding sel
kombinasi konsentrasi yang terdiri 0,1%,
0,5%, 1,0%, 1,5% dan 2%. Konsentrasi
ekstrak etanol kunyit putih yang
memiliki daya hambat paling besar pada
penghambatan pertumbuhan jamur
keputihan Candida albicans adalah pada
konsentrasi 2%.
2. Ekstrak etanol kunyit putih (Curcuma
mangga Val.) berpengaruh terhadap
dinding sel jamur Candida albicans.
Semakin tinggi konsentrasi yang
menghambat
pertumbuhan
jamur
keputihan maka kerusakan dinding sel
jamur Candida albicans juga semakin
parah yang ditandai dengan semakin
pudar pewarnaan pada dinding sel
jamur.
In this study, we demonstrated We demonstrated a successful green
the synthesis of AuNPs using synthesis of AuNPs from precursor
Curcuma
mangga
aqueous Au3+ ions mediated by CM extract. This
ethanol (CM) extract through a one-step synthesis facilitates easier and
simple,
one-step
method. practically
economic
routes
for
C.mangga is a type of ginger, industrial scale-up production with
traditionally used in the reduced environmental risks. In vitro
treatment
for
fever, stability studies show that the AuNPs
stomachaches, and cancer. It has were stable in PBS of pH 5, 7, and 9,
also been reported extensively HSA solution, and DMEM media. Slight
9.
Particle Micronization of
Curcuma mangga Rhizomes
Ethanolic Extract/Biopolymer
PVP using Supercritical
Antisolvent Process
2018, Journal of Supercritical
Fluids
for its anticancer, antioxidant,
and antimicrobial properties.
Numerous phytochemicals with
antioxidant activity have been
reported to be present in C.
mangga, which could act as the
reducing agent for reducing
precursor Au3+ ions. Upon
AuNP synthesis, we further
investigate
physico-chemical
characteristics, the in vitro
stability
in
physiological
conditions, cytocompatibility,
and blood compatibility.
Sarah Duta Lestari, Siti
The aim of this work is to form
Machmudah, Sugeng
micronized
particles
of
Winardi, Wahyudiono,
C.mangga rhizomes ethanolic
Hideki Kanda, Motonobu extract with PVP using the SAS
Goto
process. The morphologies and
properties of the resulting
particles
were
examined.
Optimization of the SAS
process was also investigated to
identify the best operating
conditions
(temperature,
pressure,
ratio
of
C.mangga/PVP, and solution
concentration) to obtain a
controlled particle size of C.
alterations in size and zeta potential
value were observed in AuNPs dispersed
in DMEM with 10% FBS. AuNPs
synthesized by CM extract also
demonstrated good cytocompatibility
and blood compatibility. Generally, the
positive outcomes of the work warrant
the need for further investigations using
animal models for a clinical translation
of AuNPs.
Micronized particles of C. mangga
rhizomes extract and PVP biopolymer
using the supercritical antisolvent
process (SAS) were successfully
produced. It was found that the pressure,
temperature, extract to PVP ratio, and
feed concentration affected the particle
size and morphology. Particle size
decreased as temperature increased (308
K-318 K), while pressure could both
increase (15 MPa – 18 MPa) and
decrease (18 – 21 MPa) the particle size.
A smaller feed concentration produced
better results, while the low PVP content
led to agglomerated and larger particles.
mangga/PVP particles.
10.
Pengaruh Lama Penyimpanan
Dan Maserasi Terhadap
Aktivitas Antioksidan Dan Fenol
Total Bubuk Kunir Putih
(Curcuma Mangga Val.)
H.A. Mubarokatin
Tujuan dari penelitian ini adalah
untuk mengetahui pengaruh
lama penyimpanan dan waktu
maserasi terhadap aktivitas
antioksidan dan mendapatkan
lama penyimpanan dan waktu
maserasi yang tepat dengan
aktivitas antioksidan tertinggi
dari ekstrak bubuk kunir putih.
Yuandani, S. Yuliasmi,
D. Satria, R.F.Dongoran,
M. S. Sinaga and
N. H. A. Marpaung
The previous study has also
shown the immunomodulatory
properties of C. mangga.
However,
the
correlation
between
phytochemical
constituents
and
its
immunomodulatory activity was
2019, Skripsi
11.
Correlation Between The
Phytochemical Constituents Of
Curcuma Mangga And Its
Immunomodulatory Effect
2019, Rasayan J. Chem
Based on the optimization using the
RSM Box-Behnken design, the best
result was predicted at a pressure of
15.65 MPa, temperature of 309.7 K,
extract to PVP ratio 1:13.7, and solution
concentration of 3.178 mg/ml. This
condition could produce nanoparticles
down to 99 nm. Based on statistical
analysis, the temperature was the most
significant parameter that influenced the
particle size.
Hasil penelitian menunjukkan bahwa
perlakuan lama penyimpanan dan waktu
maserasi berpengaruh nyata terhadap
aktivitas antioksidan bubuk kunir putih.
Lama penyimpanan 1 tahun dengan
waktu maserasi 36 jam menunjukkan
aktivitas antioksidan tertinggi yaitu
sebesar 66,09 %RSA, dengan kadar air
8,76%wb, kadar fenol 5,74 mg GAE/g
bk dan kadar flavonoid 3,72 mg/EK/g
bk.
The phytochemical screening led to the
identification of steroid/terpenoids in nhexane and ethanol extracts of C.
mangga
rhizomes.
Meanwhile,
flavonoids, glycosides and tannins were
detected in ethyl acetate and ethanol
extracts. Further investigation on
seldom reported. The present
study was conducted to examine
the immunomodulatory effect of
n-hexane, ethyl acetate and
ethanol extracts of C. mangga
rhizomes in an effort to
correlate the activities with
those of their constituents..
12.
Anti-inflammatory and wound
healing effects of cream
containing Curcuma mangga
Extract
2019, Journal of
Ethnopharmacology
Suthasinee Srirod,
Supinya Tewtrakul
This study is aimed to evaluate
the
anti-inflammatory
and
wound healing effects of cream
containing C. mangga in the
formulation as well as physical
and chemical stabilities.
curcuminoid content in various extracts
revealed the presence of low amount of
curcuminoids
(without
bisdemethoxycurcumin) in n-hexane
extract
and
high
amount
of
curcuminoids in ethyl acetate and
ethanol extract. All the extracts of
Curcuma mangga were able to increase
phagocytosis ability of mice leukocytes.
The n-hexane extract showed the highest
phagocytic index but still comparable
with other extracts, signifying the
immunostimulatory effects of all the
extracts were similar to each other.
Hence, from the results obtained, it can
be concluded that most constituents in
Curcuma mangga play role in
immunomodulatory effects. However,
further investigations are necessary to
elucidate the components in C. mangga
and their activity on other mechanisms
of immunomodulatory responses.
the anti-inflammatory effect of cream
containing C.mangga was found to be
better than diclofenac gel (IC50 = 54.3
µg/ml). Cream containing C.mangga
before and after heating-cooling test at 1
and 3 µg/ml enhanced HDF viability of
over 100%, while cream containing 5%
13.
Identification of α-glucosidase
inhibitory compounds from
Curcuma mangga fractions
2020, International Journal Of
Food Properties
14.
Nanoparticle Characterization of
Allium sativum, Curcuma
Tahani Awina, Ahmed
Medianic, Siti Munirah
Mohd Faudzia,
Maulidianie, Sze Wei
Leonga, Khozirah
Shaaria, and Faridah
Abas
w/w C. mangga before and after heatingcooling test enhanced migration of HDF
cells at 36 h up to 75-80%.
This study concluded that the
development of cream containing C.
mangga could reduce inflammation and
heal the wound.
The conclusion drawn from the present
study is that the curcuminoids and
terpenoids in C. mangga have effective
α-glucosidase
inhibitory
activity.
Among the different fractions tested, the
ethyl acetate was the best fraction for
obtaining highly potent α-glucosidase
inhibitory
activity.
H-NMR-based
metabolomics may serve as a reliable
tool in comparing the C. mangga
fractions. The identified compounds,
includingcurcumin,demethoxycurcumin,
curcumanggoside, calcaratarin A, labda8, 12-diene-15,16-dial, zerumin B, and
difurocumenonol
exhibited
strong
correlations
with
α-glucosidase
inhibitory activity and were present in
higher concentrations in the ethyl acetate
fraction than in other fractions.
The aims of this work were to
explore the potential of C.
mangga
as
an
alternate
provenance of antioxidants for
the prevention of chronic
illness, particularly diabetes.
Thus, different polarity fractions
from C. mangga rhizomes were
evaluated for α-glucosidase
inhibitory activity. The chemical
profiles of the C.mangga
fractions
were
determined
through H-NMR and the active
fraction was subjected to UPLCESI–MS/MS. Moreover, the
correlation between the αglucosidase inhibitory activity
and the identified metabolites in
the fractions was investigated
using H-NMR metabolomics.
BayyinatulMuchtaromah, No attempts have been tried to Chitosan nanoparticles of garlic (Allium
Didik Wahyudi,
develop an antifertility herbal sativum), temu mangga (Curcuma
mangga and Acorus calamus as a Mujahidin Ahmad,
Basic of Nanotechnology on
Rahmi Annisa
Jamu Subur Kandungan Madura
2020, Pharmacognosy Journal
15.
16.
Uji Aktivitas Antioksidan Dan
Penetapan Kadar Flavonoid
Total Ekstrak Temu Mangga
(Curcuma Mangga Valeton &
Zijp ) Dengan Variasi
Konsentrasi Pelarut
2021, Cendekia Journal of
Pharmacy
Metabolite Fingerprinting Using
1H-NMR Spectroscopy and
Chemometrics for Classification
of Three Curcuma Species
from Different Origins
2021, Molecules
drugusing
nanotechnology
combined with drug delivery
system. Therefore, this study
aims
to
characterize
nanoparticle of the combination
of garlic (Allium sativum), temu
mangga (Curcuma mangga) and
jeringau
(A.
calamus)
encapsulated by chitosan.
Dwi Susiloningrum,
Dessy Erliani MugitaSari
Penelitian ini dilakukan untuk
mengetahui aktivitasantioksidan
dan penetapan kadar flavonoid
pada ekstrak rimpang temu
mangga
dengan
variasi
konsentrasi pelarut.
Laela Hayu Nurani,
Abdul Rohman, Anjar
Windarsih, Any Guntarti,
Florentinus Dika Octa
Riswanto, Endang
Lukitaningsih,
Nurrulhidayah Ahmad
Fadzillah and Mohamad
1H-NMR spectroscopy and
chemometrics have also been
used for authentication of C.
longa adulterated with C. manga
and C. heyneana. Authentication
of C. xanthorrhiza from
C.aeruginosa
has
been
successfully investigated using
mangga) and jeringau (Acorus calamus)
was successfully produced with ionic
gelation method. The relationship
between the formation of chitosan
nanoparticles by this method is based on
the electrostatic interaction between the
amine group in chitosan with the
negative charge group from the NaTPP
polyanion. This finding was a
breakthrough in herbalism and can be
developed as an alternative drug to treat
infertility.
Berdasarkan hasil penelitian yang telah
dilakukan
maka
dapat
diambil
kesimpulan bahwa dari ketiga ekstrak
etanol 50%, 70% dan 96% yang
memiliki kadar flavonoid yang tinggi
dan aktivitas antioksidan yang kuat
adalah ekstrak etanol 96%. Ekstrak
etanol 96 % memiliki kadar flavonoid
10,22±0,11 dan IC50 75,06 ppm.
Authentication of Curcuma species is
important to ensure the quality, safety,
and authenticity of the products. 1HNMR spectroscopy method could be
employed at the stage of sample
fingerprinting for authentication purpose
both for herbal and medicinal plants.
Combined with chemometrics of PCA,
17.
Optimization of Ultrasonic—
Assisted Extraction (UAE)
Method Using Natural Deep
Eutectic Solvent (NADES) to
Increase Curcuminoid Yield
from Curcuma longa L.,
Curcuma xanthorrhiza, and
Curcuma mangga Val.
2022, Molecules
Rafi
1H-NMR
and
multivariate
analysis. However, study on
authentication of Curcuma
species from different origins
using 1H-NMR spectroscopy is
still limited. Therefore, the
objective of this study was to
use 1H-NMR spectroscopy in
combination with chemometrics
for authentication of C. longa,
C. xanthorrhiza, and C. manga
from different origins.
Desy Rosarina, Dimas
Rafi Narawangsa, Nabila
Shaffa Rizky Chandra,
Eka Sari and
HeriHermansyah
In this research, the UAE
method is optimized by
applying four variations: water
content in solvent, solid loading,
extraction temperature, and
time. These variations are
carried out based on the onevariable - at - a - time principle,
meaning that when the first
parameter is varied, the other
parameters are set constant. A
PLS-DA, and OPLS-DA, 1H-NMR
spectroscopy method is a powerful
analytical tool for authentication of
Curcuma species from different origins.
Predictive models for each species
including C. longa, C. xanthorrhiza, and
C. manga were evaluated according to
the high values of the R2 and Q2. Other
statistical and visual observations made
considering the ROC curve and
permutation test proved the probability
and performance quality of the model.
Hence, there is promise and potential to
develop a combinational method with
data fusion of 1H-NMR spectroscopy
and chemometrics technique for the
authentication of medicinal plants and
herbal products.
The optimal condition for NADES based
UAE in this research is 20% water
content, 4% solid loading, 35◦C
temperature, and 60 min extraction time.
This condition resulted in 79.636 mg
curcuminoid extract/g C. longa. Peleg’s
model was used to describe the kinetics
of the optimized UAE method, and the
results were found to be compatible with
experimental data. Based on the yield
obtained, the use of solvents,
18.
19.
Hypoglycemic Activity of
Curcuma mangga Val. Extract
via Modulation of GLUT4 and
PPAR-γ mRNA Expression in
3T3-L1 Adipocytes
2022, Journal of Experimental
Pharmacology
Dwiyati Pujimulyani,
Wisnu Adi Yulianto,
Astuti Setyowati, Seila
Arumwardana, Hanna
Sari Widya Kusuma, Ika
Adhani Sholihah, Rizal
Rizal, Wahyu Widowati
& Ali Maruf
White saffron (Curcuma mangga
Val.) attenuates diabetes and
Dwiyati Pujimulyani,
Wisnu Adi Yulianto,
comparison study has also been
carried out between the Soxhlet
and UAE-optimized methods.
The research then continued to
optimize
the
yield
of
curcuminoid extract from C.
xanthorriza and C. mangga
based on the previously
optimized parameter obtained.
The
separation
and
crystallization methods were
also used to produce high purity
curcuminoids and maintain the
curcuminoid’s physical and
chemical stability. Curcuminoid
extract is quantified with the
absorbance test using UV–VIS
spectrophotometry.
In this research, we aimed to
disclose
the
hypoglycemic
activity of ethanol extract of C.
mangga (EECM) in 3T3-L1
fibroblasts-derived
adipocyte
cells in regulating glucose
uptake as confirmed by the
GLUT4 and PPAR-γ gene
expression.
In the current study, we
attempted to study in vivo
temperature, and extraction time, the
optimized UAE method can be chosen
as an alternative to the Soxhlet method.
Furthermore, C. longa is the best
material from which to obtain curcumin
extract, since C. xanthorriza and C.
mangga gave a significantly lower
result. The separation and crystallization
methods are worth carrying out with C.
longa extract since this extract gave the
highest recoveries of curcuminoid,
which were 39% from separation and
22% from crystallization. However,
curcuminoids could not be solidified due
to the presence of NADES in the extract
solution.
EECM showed hypoglycemic activity in
lipid-laden 3T3-L1 cells by improving
glucose ingestion into the cells, which
was mediated by increased GLUT4
expression and downregulated PPAR-γ
expression.
According to the results of the in vivo
study, WSP exhibited antidiabetic, anti-
improves pancreatic β-cell
regeneration in streptozotocininduced diabetic rats
Astuti Setyowati, Prastyo
Prastyo,
SulkhanWindrayahya,
Ali Maruf
2023, Toxicology Reports
20.
Acceptability and Antioxidant
Ika Rosita Rahmawati,
Activities of Jelly Drink Ginger
Asrul Bahar
(Zingiber officinaleR.), Curcuma
(Curcuma xanthorriza R.) and
Turmeric (Curcuma longa L.)
antidiabetic, anti-inflammatory,
and antioxidative activities of
white saffron in STZ-induced
diabetic rats. Low and high
dosages
of
WSP
were
administered to diabetic and
non-diabetic rats for a month to
compare their effects. H&E
staining of pancreatic tissues
was also conducted to compare
β-cells integrity.
This study aims to (1) determine
the acceptability of ginger,
curcuma and turmeric extract
jelly drinks as an alternative
healthy drink for people with
inflammatory, and antioxidative effects
on diabetic rats. Rats given WSP 1.5 and
WSP 4.5 had blood glucose, insulin, IL6, TNF-α, IL-8, and MDA levels as well
as SOD activity that were close to the
PC group and the WSP treatment
showed a dose- and time-dependence
during the normalization process. The
higher the WSP dose given to diabetic
rats, the lower the blood glucose, IL-6,
TNF-α, IL-8, and MDA levels and the
higher the SOD activity and the insulin
level of diabetic rats. Similarly, the
longer the WSP intervention in diabetic
rats, the lower their blood glucose, IL-6,
TNF-α, IL-8, and MDA levels and the
higher the SOD activity and the insulin
level of diabetic rats. In addition, WSP
treatments could significantly improve
β-cell regeneration as observed by H&E
staining in the end of the study. Taken
together, white saffron is a promising
aromatic
spice
having
potential
antidiabetic effects.
The proportions of ginger, curcuma and
turmeric extracts did not affect the
acceptability of the jelly drink which
included aroma, color, taste and
viscosity. Meanwhile, the proportion of
Extract as A Healthy Drink
Alternative for People with
Hypercholesterolemia
2023, International Journal on
Food, Agriculture, and Natural
Resources
hypercholesterolemia;
(2)Knowing the best formula for
ginger, curcuma and turmeric
extract jelly drinks from the
results of antioxidant activity
tests.
extracts of ginger, curcuma, and
turmeric had an effect on the antioxidant
activity of the jelly drink. The best
formula is ginger, curcuma and turmeric
extract jelly drinks 1:2:1 with the highest
antioxidant activity of 77.52%.