Potensi Teh Herbal dan Kombucha Daun Sukun (Artocarpus altilis) sebagai Minuman Fungsional untuk Diabetes Melitus Tipe 2
Nuri Maeni Wahidah, Yunika Mayangsari, S.Si., M.Biotech., Ph.D.;Wahyu Dwi Saputra, S.T.P., M.Agr.Sc., Ph.D.
2025 | Tesis | S2 Ilmu dan Teknologi Pangan
Diabetes
melitus tipe II merupakan penyakit metabolik yang ditandai dengan hiperglikemia
akibat resistensi insulin. Penggunaan bahan alami seperti daun sukun (Artocarpus altilis) yang kaya flavonoid
berpotensi sebagai terapi alternatif untuk diabetes. Penelitian ini dilakukan
untuk membandingkan efek teh dan kombucha daun sukun terhadap total fenolik, total
flavonoid, aktivitas antioksidan, in vitro dan in vivo sebagai
minuman untuk diabetes. Uji potensi antidiabetes in vitro yang dilakukan
adalah menguji penghambatan terhadap enzim ?-glukosidase. Sedangkan uji in
vivo menggunakan tikus Wistar yang diinduksi STZ-NA, lalu diukur kadar
glukosa darah, insulin, serta resistensi insulin pada model tikus diabetes.Teh
herbal daun sukun memiliki pH 6,66 ± 0,01 dan total padatan terlarut 0,07 ± 0,06
oBrix, kombucha daun sukun memiliki pH 3,93 ± ,04 dan total padatan terlarut 8,67 ± 0,58 oBrix
dengan warna kombucha yang lebih terang. Hasil menunjukkan bahwa kombucha daun
sukun memiliki kandungan total fenolik (5,20 ± 0,42 ?g GAE/mL) dan flavonoid
(1,99 ± 0,11 ?g QE/mL) yang lebih tinggi dibandingkan teh daun sukun. Aktivitas
antioksidan (DPPH dan ABTS) juga lebih tinggi pada kombucha, sedangkan teh daun
sukun lebih efektif dalam menghambat enzim ?-glukosidase (49,45 ± 0,17%).
Secara in vivo, konsumsi teh dan kombucha daun sukun menurunkan kadar
glukosa darah dan meningkatkan kadar insulin, dengan efek lebih signifikan pada
kombucha. Kombucha juga lebih efektif dalam memperbaiki resistensi insulin
(HOMA-IR) dan fungsi sel ? pankreas (HOMA-?) serta berdasarkan histopatologi
pankreas.
Type II diabetes mellitus is a
metabolic disease characterized by hyperglycemia due to insulin resistance. The
use of natural ingredients, such as breadfruit leaves (Artocarpus altilis),
which are rich in flavonoids, has the potential to serve as an alternative
therapy for diabetes. This study was conducted to compare the effects of
breadfruit leaf tea and kombucha on total phenolic content, total flavonoid
content, antioxidant activity, as well as in vitro and in vivo
evaluations as potential diabetic beverages. The in vitro anti-diabetic
potential was assessed by evaluating the inhibition of the ?-glucosidase
enzyme. Meanwhile, the in vivo study was conducted using STZ-NA-induced
Wistar rats, followed by measurements of blood glucose levels, insulin levels,
and insulin resistance in a diabetic rat model. Breadfruit leaf herbal tea had
a pH of 6,66 ± 0,01 and a total dissolved solid content of 0,07 ± 0,6 °Brix,
while breadfruit leaf kombucha exhibited a pH of 3,93 ± 0,04 and a total
dissolved solid content of 8,67 ± 0,58 °Brix, with kombucha displaying a
lighter color. The results indicated that breadfruit leaf kombucha had a higher
total phenolic content (5,20 ± 0,42 ?g GAE/mL) and flavonoid content (1,99 ± 0,11
?g QE/mL) compared to breadfruit leaf tea. The antioxidant activity (DPPH and
ABTS assays) was also higher in kombucha, while breadfruit leaf tea was more
effective in inhibiting the ?-glucosidase enzyme (49,45 ± 0,17%). In the in
vivo study, the consumption of both breadfruit leaf tea and kombucha reduced
blood glucose levels and increased insulin levels, with a more significant
effect observed in the kombucha group. Additionally, kombucha was more
effective in improving insulin resistance (HOMA-IR) and pancreatic ?-cell
function (HOMA-?), as well as enhancing pancreatic histopathology.
Kata Kunci : Daun sukun, Tikus diabetes, Teh, Kombucha, Flavonoid, penghambat a-glukosidase, in vivo
