POTENSI ANTIDIABETES MINUMAN PROBIOTIK BERBASIS PANGAN LOKAL BUAH JUWET (SYZYGIUM CUMINI) YANG DIOLAH MENGGUNAKAN BAKTERI ASAM LAKTAT KHAS INDONESIA
Keywords:
Food, Juwet, Syzygium cumini, fermentation, probiotic drinksAbstract
Introduction: Juwet (Syzygium cumini) is a local Indonesian fruit with various health benefits, but its use is still limited due to a lack of varied processing methods and lack of public knowledge about its benefits. Processing juwet into a functional probiotic drink using Lactobacillus plantarum and Pediococcus acidilactici can increase its antioxidant content, help scavenge free radicals, and reduce insulin resistance, a key factor in type 2 diabetes mellitus (T2DM).
Method: This study uses a literature review with a qualitative approach where the Mendeley application is used to manage and analyze references from books and previous research journals.
Results: The literature shows that juwet has antidiabetic potential due to its content of anthocyanins, jambolic acid, quercetin, kaempferol, eugenol, flavonoids, polyphenols,
tannins, terpenoids, saponins, fiber, chromium, and magnesium. These compounds help reduce cell damage and improve insulin sensitivity in T2DM. Moreover, using local bacteria to process juwet into probiotic drink JuwetCare can positively impact the local economy by increasing public knowledge about the fruit's benefits.
Conclusion: JuwetCare is a functional probiotic drink made from juwet and local bacteria.
The existence of JuwetCare can increase insulin sensitivity, act as an antioxidant properties, improve lipid profiles, reduce oxidative stress, stabilize blood sugar, and improve gut microbiota in T2DM patients. Additionally, JuwetCare benefits the local economy by empowering communities and fostering micro-industry development in the food sector
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