THE ROLE OF KOMBUCHA IN HEALTH: BIBLIOMETRICS ANALYSIS
Abstract
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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References
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2. Zulaikha Sudin ASN, Azila AA. The State of Play: Symbiotic Culture of Bacteria and Yeasts (Scoby) in Textile Industry. J Teknol. 2024;86(3):175-186. doi:10.11113/jurnalteknologi.v86.19322
3. Thibodeau A, Reardon P, Bartlett B, Curtin C. Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey. Lancet. Published online 2024. 108(5):4761-4784 doi:10.3168/jds.2024-25859
4. Hawaz H, Bottari B, Scazzina F, Carini E. Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety. Compr Rev Food Sci Food Saf . 2025;24(2):1-33. doi:10.1111/1541-4337.70137
5. Mihaela Dana Pop AA. Nutritional and Sensory Characterization of Some Fermented Food Products Made in the Carpathian-Danubian-Pontic Area. Ann “Valahia” Univ Târgovişte Agric. 2024;16(1):22-28. doi:10.2478/agr-2024-0005
6. da Anunciação TA, Guedes JDS, Tavares PPLG, et al. Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review. Microorganisms. 2024;12(6). doi:10.3390/microorganisms12061127
7. O’Sullivan EN, O’Sullivan DJ. Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA. Foods. 2024;13(11). doi:10.3390/foods13111707
8. D’Almeida AP, Neta AAI, de Andrade-Lima M, de Albuquerque TL. Plant-based probiotic foods: current state and future trends. Food Sci Biotechnol. 2024;(August). doi:10.1007/s10068-024-01674-1
9. Martihandini N, Rochimat I. Characteristics of Four Variants of Kombucha Tea as Candidate of Functional Health Drink. J Mandala Pharmacon Indones. 2024;10(1):227-237.
10. Reyes-Flores S, Udenigwe CC, Ramírez-Rodrigues MM, Lozada Ramírez JD, Silva Pereira TS. Antioxidant Activity of Hempseed-Infused Kombucha: An In Vivo Study Using Caenorhabditis elegans. ACS Food Sci Technol. Published online 2025. doi:10.1021/acsfoodscitech.4c00874
11. Kitwetcharoen H, Phannarangsee Y, Klanrit P, et al. Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.). Heliyon. 2024;10(24):e40939. doi:10.1016/j.heliyon.2024.e40939
12. Malhotra Y, Choudhary P, Gupta K. Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review. J Nat Remedies. 2024;24(2):255-269. doi:10.18311/jnr/2024/34587
13. Enan. Antimicrobial activity of kombucha fermented beverage (KFB) singly or in combination with some plant extracts. J Basic Environ Sci. 2024;11:95-111.
14. Zubaidah E, Norosita Dewi C, Selisa Yua E, Vitya Putri N. Microbiology, antioxidant, and antibacterial activity of sinom kombucha. Adv Food Sci Sustain Agric Agroindustrial Eng. 2024;7(1):56-66. doi:10.21776/ub.afssaae.2024.007.01.6
15. Ziemlewska A, Zagórska-Dziok M, Mokrzyńska A, et al. Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts. Int J Mol Sci. 2024;25(11). doi:10.3390/ijms25115622
16. Sarac I, Onisan E, Beiușanu C, et al. Formulation Method, Composition and Medical Applications of the Miraculously Drink - Kombucha: A Systemically Review. Pharmacophore. 2024;15(1):14-23. doi:10.51847/8rnj4psqw4
17. Rajabzadeh A, Vahedi P, Vahedi H. Comparison of the Effect of Kombucha and Vitamin C on Coronary Arteries in Rabbits Exposed to Lead and High-cholesterol Diet. Shiraz E Med J. 2024;25(3). doi:10.5812/semj-141017
18. Ecklu-Mensah G, Miller R, Maseng MG, et al. Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study. Sci Rep. 2024;14(1):1-14. doi:10.1038/s41598-024-80281-w
19. Kushargina R, Damayanthi E. Potential Of Butterfly Pea Flower ( Clitoria Ternatea L..) Tea And Kombucha As Neutracetical Drinks To Improve Lipid Profile Of. J Funct Food aand Nutraceutical. 2025;6(2). doi:10.33555/jffn.v6i2.5
20. Barroso Filho AB, Barros LA de O, Ribeiro KR de C, Silva CA da, Koike BDV. Efficiency of daily kombucha consumption in reducing glycemic levels and hypercholesterolemia. Brazilian J Heal Rev. 2024;7(2):e68785. doi:10.34119/bjhrv7n2-323
21. Pigott TD, Polanin JR. Methodological Guidance Paper: High-Quality Meta-Analysis in a Systematic Review. Rev Educ Res. 2020;90(1):24-46. doi:10.3102/0034654319877153
22. Ditrych M, Jędrasik J, Królak K, et al. Kombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties. Appl Microbiol Biotechnol. 2025;109(1):27. doi:10.1007/s00253-024-13401-1
23. Lau YL, Tang PL. Exploring the effects of fermentation time and the addition of paraprobiotic strain K-1 on the physicochemical, chemical, and antioxidant properties of black and green tea kombuchas sweetened with different sugars. Int J Gastron Food Sci. 2025;40:101152. doi:10.1016/j.ijgfs.2025.101152
24. Delorme MM, Machado BS, dos Santos Ferreira F, et al. Harnessing arabica and canephora coffee cascara as substrates for kombucha: Comparative study of chemical, antioxidant, antibacterial and antifungal properties. Biocatal Agric Biotechnol. 2025;66:103570. doi:10.1016/j.bcab.2025.103570
25. Wang B, Rutherfurd-Markwick K, Zhang XX, Xu C, Mutukumira AN. Effect of fermentation conditions on bioactive compounds, physicochemical properties, antimicrobial activities, and cellulosic pellicle formation in black tea Kombucha. Biocatal Agric Biotechnol. 2025;65:103547. doi:10.1016/j.bcab.2025.103547
26. Nizioł-Łukaszewska Z, Ziemlewska A, Zagórska-Dziok M, Mokrzyńska A, Wójciak M, Sowa I. Apiaceae Bioferments Obtained by Fermentation with Kombucha as an Important Source of Active Substances for Skin Care. Molecules. 2025;30(5):30050983. doi:10.3390/molecules30050983
27. Jakubczyk K, Melkis K, Maciejewska-Markiewicz D, Muzykiewicz-Szymańska A, Nowak A, Skonieczna-Żydecka K. Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis. Food Funct. Published online 2025:1442-1457. doi:10.1039/d4fo05135a
28. Lacerda UV, Vargas C, Cardoso RR, et al. Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha. Beverages. Published online 2025:1-22.
29. Setyawan RH, Fathan MR, Elfirta RR, et al. Substitution of Refined Sugar in Lingzhi (Ganoderma lucidum) Kombucha with Honey from Riau, Indonesia: the Effects on Characteristics, Sensory Acceptance, and Antioxidant Activity. Philipp J Sci. 2025;154(1):179-190.
30. Kitwetcharoen H, Chamnipa N, Thanonkeo S, et al. Enhancing kombucha functionality: Utilizing dried pineapple peels and cores as an alternative ingredient for improved antioxidant and antimicrobial properties. Lwt. 2025;216(December 2024). doi:10.1016/j.lwt.2025.117358
31. Cheng J, Zhou DD, Xiong RG, et al. Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages. Molecules. 2024;29(16):1-14. doi:10.3390/molecules29163809
32. Farid DFM, Bakar MFA, Abdullah S. Comparative Analysis of Chemical Properties, Nutritional, Phytochemical, and Antioxidant Properties of Kombucha Teas: Black Tea, Pecah Beling Tea, and Polyherbal Tea. Lett Appl NanoBioScience. 2024;13(4):33263. doi:10.33263/LIANBS134.197
33. Shalini TS, Prathiviraj R, Senthilraja P. Metagenomic analysis and bioactive profiling of kombucha fermentation: Antioxidant, antibacterial activities, and molecular docking insights into gastric cancer therapeutics. Toxicol Res (Camb). 2024;13(6):2025. doi:10.1093/toxres/tfae224
34. Liu Y, Zheng Y, Wang W, Wang Z, Han S, Zhou P. Kombucha enables to inhibit digestive enzymes activity and adipocyte differentiation of OP9 cells. J Food Sci. Published online 2024:17551. doi:10.1111/1750-3841.17551
35. Neffe-Skocińska K, Długosz E, Szulc-Dąbrowska L, Zielińska D. Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity. Appl Microbiol Biotechnol. 2024;108(1):1-12. doi:10.1007/s00253-023-12915-4
36. Cheng J, Huang SY, Xiong RG, et al. Vine tea kombucha ameliorates non-alcoholic fatty liver disease in high-fat diet fed mice via antioxidation, anti-inflammation and regulation of gut microbiota. Food Biosci. 2024;62:105400. doi:10.1016/j.fbio.2024.105400
37. Mesgari-Abbasi M, Eskandari Vaezi F, Hosseinzadeh F. Chronic pretreatment of Kombucha tea attenuates post-ischemic brain edema in a transient model of global cerebral ischemia. Nutrire. 2024;49(2):41110. doi:10.1186/s41110-024-00283-6
38. Mfopa AN, Kemzeu R, Fokom R, Yamthe LRT, Dize D, Boyom FF. Phenolic compounds, antioxidant and antileishmanial activities of kombucha as affected by fermentation time. Heliyon. 2024;10(22):e40463. doi:10.1016/j.heliyon.2024.e40463
39. Taupiqurrohman O, Hastuti LP, Oktavia D, et al. From fermentation to cancer prevention: The anticancer potential of Kombucha. Phytomedicine Plus. 2024;4(4):100633. doi:10.1016/j.phyplu.2024.100633
40. Essiedu JA, Areerate P, Withayagiat U. Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food. Int J Food Sci Technol. Published online 2024: 59 (10) 6999-7010. doi:10.1111/ijfs.17408
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Authors
Bastian, B., Nurhidayanti, N., & Trianes, J. (2025). THE ROLE OF KOMBUCHA IN HEALTH: BIBLIOMETRICS ANALYSIS. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, 17(2), 718–730. https://doi.org/10.34011/juriskesbdg.v17i2.2905
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