STUDI SIFAT BIOAKTIF DAN FUNGSIONAL KOMBUCHA DENGAN GOJI BERRY (Lycium barbarum ) AKTIVITAS ANTIOKSIDAN, ANTIMIKROBA DAN UJI TOKSISITAS

Abstract

The bioactive and functional properties of Goji berry (Lycium barbarum) kombucha, including its antioxidant, antimicrobial, and toxicity profiles, have been examined. This study aimed to evaluate how the addition of Goji berry influences the antioxidant capacity, antimicrobial effects, and safety of kombucha. Kombucha was formulated with Goji berry at concentrations of 1%, 3%, and 5% (w/v), then fermented for 14 days. Antioxidant activity was measured using the DPPH assay, while vitamin C content was assessed through DCIP (dichlorophenolindophenol) titration. Antimicrobial activity was tested against Escherichia coli and Staphylococcus aureus using the disk diffusion method. Toxicity was evaluated using larvae of Zophobas atratus as the biological model. The findings revealed that higher Goji berry concentrations and longer fermentation periods significantly improved antioxidant activity and vitamin C levels. The strongest antibacterial effect was seen at the 5% concentration for both bacterial strains. Toxicity tests indicated that the Goji berry kombucha was non-toxic to the test larvae. Furthermore, LC-MS analysis confirmed the presence of several bioactive compounds in the kombucha. In conclusion, kombucha fortified with Goji berry shows promise as a safe and effective functional beverage with strong antioxidant and antimicrobial properties.