Design and Formulation of High-quality Probiotic Honey from Mamasa, West Sulawesi, Indonesia

• Published in: Philippine journal of science Vol. 153; no. 3
• Main Authors: Putra Nurdin, Muhammad Rizaldi Trias Jaya, Manguntungi, Baso, Muis, Nurmuliayanti, Puspita Sari, Arlinda, Ariandi, Ariandi, Wahid, Masyitha, Hidayah, Nurul, Damayanti, Mesra, Yunus, Muh Rizal Kurniawan, Jirana, Jirana, Amaliah, Nur, Hasan, Phika Ainnadya, Arifin, Asia, Makerra, Andi Dewi Rizka Ainulia, Asrirawan, Asrirawan, Mustopa, Apon Zaenal, Masniawati, Masniawati
• Format: Journal Article
• Language: English
• Published: 01.07.2024
• DOI: 10.56899/153.03.24
• ISSN: 0031-7683

The research aimed to investigate the efficacy of fermented Mamasa honey with Lacticaseibacillus casei strain NC1 as a potential treatment for diabetes mellitus, considering the high prevalence rate of 10.8 million patients in Indonesia and the challenges posed by expensive and less effective diabetes treatments. Methodologically, the study involved fermenting honey with L. casei strain NC1 and evaluating its antidiabetic properties and antioxidant activity. Encouragingly, the results of this study revealed notable outcomes – the fermented honey exhibited significant antidiabetic activity, particularly evident at an optical density (OD) of 0.75 after 72 h of incubation, hence surpassing the efficacy of the positive control (acarbose). Additionally, the antioxidant testing demonstrated strong antioxidant potential, with the highest activity observed in black honey at the same OD and incubation period. The fermented honey demonstrated significant antidiabetic activity, with the highest effectiveness observed at an OD of 0.75 after 72 h of incubation. The antidiabetic activity reached 20006.3%, hence surpassing the efficacy of the positive control (acarbose), which only achieved 639.8%. The antioxidant testing of the fermented honey also yielded positive results, with the highest activity observed in black honey at OD 0.75 after 72 h of incubation. The antioxidant activity was recorded at 199.1%, hence indicating strong antioxidant potential. In the organoleptic test, white honey produced after a 48-h incubation period was preferred by the respondents.