DOI: https://doi.org/10.14710/jnc.v15i4.53859

FERMENTASI PADA GENUS CURCUMA: TINJAUAN TENTANG PERUBAHAN KIMIA, PENINGKATAN AKTIVITAS ANTIOKSIDAN, DAN PROFIL SENSORI

1Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

2Center Of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

3Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia

Received: 13 Oct 2026; Revised: 2 Jul 2026; Accepted: 13 Jul 2026; Available online: 30 Oct 2026; Published: 30 Oct 2026.

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Abstract

ABSTRACT

Background: The genus Curcuma, comprising over 100 species, is notable for its medicinal and health benefits, particularly its antioxidant properties. Fermentation has the potential to enhance the functionality of bioactive compounds such as curcuminoids found in Curcuma species.

Objective: This review explores the impact of fermentation on the antioxidant activity and sensory profile of various Curcuma species. The primary focus is on microbial cultures like Aspergillus, Rhizopus, and lactic acid bacteria (LAB), which enhance the functional antioxidant and affecting sensory profile of curcuma genus.

Methods: The method used in writing this article is a literature review of five scientific databases: PubMed, Science Direct, Scopus, and Google Scholar. The search period for articles was 2010–2025.

Results: Fermentation of various Curcuma species using microorganisms has been shown to increase antioxidant activity and bioactive compound content, particularly phenolics and curcuminoids, by up to 3-5 times compared to non-fermented products. The fermentation process breaks down complex macromolecules (starch, protein, lipids) and releases bound phenolic compounds and terpenoids, even forming new analogues with higher antioxidant activity. Furthermore, fermentation enriches the sensory profile of the product by improving aroma, flavor, color, and texture through the formation of volatile compounds and enhanced pigmentation.

Conclusion: Fermentation is an effective approach to enhance the functional and sensory value of Curcuma spp. by increasing antioxidant activity, releasing and biotransforming bioactive compounds, and improving the flavor profile. This potential opens opportunities for utilizing fermented Curcuma as functional food and as a raw material for the health and food industries.

Keywords: Antioxidant; Curcuma; Fermentation; Phenolic; Sensory

 

ABSTRAK

Latar Belakang: Genus Curcuma, yang terdiri dari lebih dari 100 spesies, dikenal karena manfaat obat dan kesehatannya, khususnya sifat antioksidannya. Fermentasi berpotensi meningkatkan fungsionalitas senyawa bioaktif seperti kurkuminoid yang terdapat pada spesies Curcuma.

Tujuan: Tinjauan ini mengeksplorasi dampak fermentasi terhadap aktivitas antioksidan dan profil sensori dari berbagai spesies Curcuma. Fokus utama adalah pada kultur mikroba seperti Aspergillus, Rhizopus, dan bakteri asam laktat (BAL) yang dapat meningkatkan aktivitas antioksidan fungsional serta memengaruhi profil sensori genus Curcuma.

Metode: Metode yang digunakan dalam penulisan artikel ini adalah tinjauan pustaka dari lima basis data ilmiah, yaitu PubMed, Science Direct, Scopus, dan Google Scholar. Rentang tahun pencarian artikel dari tahun 2010-2025.

Hasil: Fermentasi berbagai spesies Curcuma menggunakan mikroorganisme terbukti meningkatkan aktivitas antioksidan dan kandungan senyawa bioaktif, terutama fenolik dan kurkuminoid sampai 3-5 kali lipat dengan tanpa fermentasi. Proses fermentasi memecah makromolekul kompleks (pati, protein, lipid) dan melepaskan senyawa fenolik serta terpenoid terikat, bahkan membentuk analog baru dengan aktivitas antioksidan yang lebih tinggi. Selain itu, fermentasi memperkaya profil sensori produk dengan meningkatkan aroma, rasa, warna, dan tekstur melalui pembentukan senyawa volatil dan pigmentasi yang lebih baik.

Simpulan: Fermentasi merupakan pendekatan efektif untuk meningkatkan nilai fungsional dan sensori Curcuma spp. melalui peningkatan aktivitas antioksidan, pelepasan serta biotransformasi senyawa bioaktif, dan pengembangan profil cita rasa. Potensi ini membuka peluang pemanfaatan Curcuma terfermentasi sebagai pangan fungsional dan bahan baku industri kesehatan maupun pangan.

Kata Kunci: Antioksidan; Curcuma; Fermentasi; Fenolik; Sensori

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Keywords: Antioksidan; Curcuma; Fermentasi; Fenolik; Sensori

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