Substitution of Refined Sugar in Lingzhi (Ganoderma lucidum) Kombucha with Honey from Riau, Indonesia: the Effects on Characteristics, Sensory Acceptance, and Antioxidant Activity

The rising prevalence of diseases associated with elevated free radical levels highlights the need for antioxidant-rich products. Kombucha, a fermented beverage, is gaining popularity for its health benefits, including antioxidant properties. Traditionally made from tea leaves and refined white sugar (RWS) sugar, kombucha's versatility allows for the inclusion of various plant materials. Lingzhi mushroom, known for its medicinal properties, offers an intriguing alternative ingredient due to its antioxidant content. Substituting sugar with honey also provides a different flavor and may enhance the beverage's bioactive profile. This study aimed to examine the impact of honey substitution on lingzhi kombucha production. Two types of honey, sourced from different botanical origins and bee species in Riau, Indonesia, were tested alongside RWS as a control. The experimental design used a randomized block design with honey type and ratio as factors. Characteristics such as reducing sugar content, titratable acidity, and pH were analyzed before and after fermentation. Changes in the total phenolic content (TPC) and total flavonoid content (TFC) of each lingzhi kombucha were also monitored. Antioxidant activity was assessed by measuring IC50 using the DPPH method. Additionally, sensory evaluations provided insights into consumer acceptance. The results revealed that fermentation decreased lingzhi kombucha's reducing sugar, pH, and IC50 while increasing titratable acidity, TPC, and TFC. The type and ratio of honey affected the characteristics of lingzhi kombucha, except for sensory evaluation. The findings suggest that lingzhi kombucha enriched with honey has the potential to be a functional beverage with enhanced antioxidant properties, warranting further exploration in functional food development.