Substitution of Refined Sugar in Lingzhi (Ganoderma lucidum) Kombucha with Honey from Riau, Indonesia: the Effects on Characteristics, Sensory Acceptance, and Antioxidant Activity
Ryan Haryo Setyawan1*, Muhammad Rezka Fathan2, Rizki Rabeca Elfirta1,
Pamungkas Rizki Ferdian3, Mahani Mahani4, Avry Pribadi3, Puji Wulandari2,
Mohammad Ana Syabana2, Iwan Saskiawan1, and Kasirah Kasirah1
1Research Center for Applied Microbiology, National Research
and Innovation Agency, Cibinong, West Java 16911 Indonesia.
2Department of Food Technology, Faculty of Agriculture,
University of Sultan Ageng Tirtayasa, Pabuaran, Banten 42163 Indonesia
3Research Center for Applied Zoology, National Research and Innovation Agency,
Cibinong, West Java 16911 Indonesia
4Department of Food Industrial Technology, Faculty of Agro-Industrial Technology,
Padjadjaran University, Sumedang, West Java 45363 Indonesia
ABSTRACT
The rising prevalence of diseases associated with elevated free radical levels highlights the need for antioxidant-rich products. Kombucha, a fermented beverage, is gaining popularity for its health benefits, including antioxidant properties. Traditionally made from tea leaves and refined white sugar (RWS) sugar, kombucha's versatility allows for the inclusion of various plant materials. Lingzhi mushroom, known for its medicinal properties, offers an intriguing alternative ingredient due to its antioxidant content. Substituting sugar with honey also provides a different flavor and may enhance the beverage's bioactive profile. This study aimed to examine the impact of honey substitution on lingzhi kombucha production. Two types of honey, sourced from different botanical origins and bee species in Riau, Indonesia, were tested alongside RWS as a control. The experimental design used a randomized block design with honey type and ratio as factors. Characteristics such as reducing sugar content, titratable acidity, and pH were analyzed before and after fermentation. Changes in the total phenolic content (TPC) and total flavonoid content (TFC) of each lingzhi kombucha were also monitored. Antioxidant activity was assessed by measuring IC50 using the DPPH method. Additionally, sensory evaluations provided insights into consumer acceptance. The results revealed that fermentation decreased lingzhi kombucha's reducing sugar, pH, and IC50 while increasing titratable acidity, TPC, and TFC. The type and ratio of honey affected the characteristics of lingzhi kombucha, except for sensory evaluation. The findings suggest that lingzhi kombucha enriched with honey has the potential to be a functional beverage with enhanced antioxidant properties, warranting further exploration in functional food development.
INTRODUCTION
The metabolic processes within the human body generate harmful free radicals, whose excessive levels can lead to various illnesses like cardiovascular disease and cancer (Lobo et al. 2010). Although the body has systems in place to control these substances, outside influences like radiation, chemicals, or air pollution can raise their levels (Lobo et al. 2010). Hence, consuming antioxidant products is necessary to counteract and reduce the accumulation of free radicals in the body. . . . . read more
