THE ROLE OF KOMBUCHA IN HEALTH: BIBLIOMETRICS ANALYSIS
DOI:
https://doi.org/10.34011/juriskesbdg.v17i2.2905Keywords:
antimikroba, antioksidan, fermentasi, kombucha, teh kombucha, VOSviewerAbstract
Kombucha adalah minuman fermentasi yang secara tradisional dibuat dari teh hijau atau hitam menggunakan kultur simbiotik bakteri dan ragi (SCOBY). Minuman ini telah dikonsumsi secara luas di Asia Timur selama berabad-abad dan kini semakin menarik minat ilmiah global karena potensi manfaat kesehatannya. Studi ini bertujuan untuk menganalisis tren publikasi ilmiah tentang fermentasi kombucha dan aspek kesehatannya melalui pendekatan bibliometrik, guna mengidentifikasi titik panas penelitian dan celah yang perlu dieksplorasi di masa depan. Studi bibliometrik kuantitatif deskriptif dilakukan menggunakan basis data Google Scholar, PubMed, dan Scopus. Kata kunci “fermentasi kombucha” digunakan untuk mengidentifikasi artikel yang diterbitkan antara tahun 2016 dan 2025, menghasilkan 30 publikasi ilmiah. Tren publikasi dan jaringan ko-munculan kata kunci divisualisasikan dan dipetakan menggunakan perangkat lunak VOSviewer. Analisis menunjukkan bahwa penelitian kombucha terutama berfokus pada kandungan probiotiknya, aktivitas antioksidan dan antimikroba, serta produksi senyawa bioaktif seperti polifenol dan asam glukuronat. Senyawa-senyawa ini berkontribusi pada efek pendukung kesehatan, termasuk detoksifikasi hati. Namun, hanya sebagian kecil (kurang dari 20%) dari publikasi yang ditinjau memberikan wawasan rinci tentang mekanisme molekuler atau studi in vivo. Meskipun fermentasi kombucha telah menunjukkan potensi biomedis yang signifikan, studi komprehensif tentang jalur biokimia spesifik, senyawa aktif, dan efek klinisnya masih terbatas, terutama di Indonesia dan negara-negara berkembang lainnya. Oleh karena itu, penelitian di masa depan perlu memperluas cakupan ke penyelidikan molekuler dan klinis untuk memaksimalkan peran kombucha sebagai terapi pendukung inovatif untuk penyakit degeneratif.
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