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Ida Ayu Manik Damayanti
Bachelor of Clinic and Community Pharmacy Program, Institute of Technology and Health Bali

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Kombucha from Edible Plants as a Functional Beverage with Hypoglycemic Potential: A Review Nadya Treesna Wulansari; Ni Wayan Kesari Dharmapatni; Ida Ayu Manik Damayanti
Jurnal Pijar Mipa Vol. 21 No. 2 (2026): in Progress
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v21i2.10668

Abstract

Diabetes mellitus (DM) is an endocrine disorder caused by a deficiency or ineffective production of insulin by the pancreas, leading to abnormal blood glucose levels. Hypoglycemia is a significant complication of diabetes therapy, referring to the condition or mechanisms that lower blood glucose levels. Kombucha is a functional beverage known for its health benefits, particularly its potential to reduce blood glucose levels. The data collection strategy used in this review was a systematic review.  Ten articles were used in this systematic review. Several plants, including sappan wood, Rhizophora mucronata leaves, snake fruit, Cyperus rotundus L. rhizomes, black tea, green tea, Solanum betaceum Cav., strawberry, Syzygium polyanthum (Wight) Walp. leaves, and red ginger, have demonstrated potential hypoglycemic effects. The mechanisms involved include inhibition of α-glucosidase enzyme activity, reduction of fasting plasma glucose (FPG), and decreased blood glucose concentration. The presence of secondary metabolites in these plants, combined with the fermentation process involving microorganisms, contributes to their antidiabetic potential through hypoglycemic mechanisms and α-glucosidase inhibition.