Scaling Up Red Ginger Kombucha Fermentation: Insights into Its Chemical Profile and Health-Promoting Properties

Red ginger, a plant widely available in Indonesia, is known for its rich content of bioactive compounds, including flavonoids and phenolics, which are known for their strong antioxidant properties. This study explored the fermentation of red ginger extract with kombucha inoculum (SCOBY), aiming to evaluate its potential as a health-enhancing herb with antioxidant and antidiabetic properties by neutralizing free radicals and inhibiting α-glucosidase activity. This study included laboratory-scale (100 mL) and large-scale (10 L) fermentation using 10% red ginger concentration and 15% red ginger kombucha SCOBY for fermentation periods of 0, 7, and 14 days at room temperature. The analysis included sugar content (glucose, fructose, and maltose), organic acids (acetic acid, lactic acid, and gluconic acid), pH, total titrated acids, total polyphenols (Folin–Ciocalteu), and total flavonoids (AlCl3). Fermented red ginger kombucha showed high levels of acetic, lactic, and gluconic acids, along with minor components such as phenolic acids, indicating its potential health benefits as a natural antioxidant. Red ginger kombucha showed significant antioxidant and antidiabetic activity, indicating its potential in managing conditions such as prediabetes and type 2 diabetes. The results of the fermented ginger study showed potential as a health drink with antioxidant and antidiabetic properties given its ability to reduce free radicals and inhibit the activity of the enzyme α-glucosidase.