Kefir sebagai Minuman Fermentasi Fungsional dengan Aktivitas Antioksidan
Keywords:
kefir, fermentasi, minuman fungsional, antioksidanAbstract
Kefir merupakan minuman fermentasi yang dihasilkan melalui aktivitas simbiotik bakteri asam laktat dan khamir yang terdapat dalam kefir grain. Selain dikenal sebagai minuman probiotik, kefir juga dilaporkan memiliki aktivitas antioksidan yang berperan penting dalam pencegahan stres oksidatif. Artikel review ini bertujuan untuk mengkaji secara kritis potensi kefir sebagai minuman fermentasi fungsional dengan aktivitas antioksidan berdasarkan bukti ilmiah terkini. Kajian meliputi karakteristik kefir, komponen bioaktif penyumbang aktivitas antioksidan, mekanisme aksi, metode pengujian, serta faktor-faktor yang memengaruhi kapasitas antioksidan kefir. Penulisan dilakukan melalui studi literatur terhadap artikel ilmiah nasional dan internasional bereputasi yang diterbitkan dalam dua dekade terakhir. Secara umum, hasil-hasil penelitian menunjukkan bahwa proses fermentasi kefir meningkatkan ketersediaan peptida bioaktif, polisakarida kefiran, vitamin, asam organik, dan senyawa fenolik yang berkontribusi signifikan terhadap aktivitas antioksidan. Namun, variasi hasil antarpenelitian masih ditemukan akibat perbedaan substrat, mikrobiota, dan kondisi fermentasi. Dengan demikian, kefir memiliki potensi besar sebagai minuman fungsional antioksidan, meskipun diperlukan standardisasi proses untuk memperoleh efek yang konsisten
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