Profil Senyawa Aktif dan Aktivitas Antiimflamasi Minuman Fermentasi Lokal (Arak Beras) Asal Kalimantan Barat

Abstract

Traditional rice wine is one of the fermented beverages that holds high cultural value in West Kalimantan, particularly among the Dayak community. Its fermentation process involves natural microorganisms found in traditional yeast (tapai yeast) such as Saccharomyces cerevisiae, Rhizopus spp., and Lactobacillus spp. This study aims to identify the active compounds present in rice wine and evaluate its biological activities, particularly its anti-inflammatory activity. The methods used include GC-MS analysis, in vitro activity testing, and in silico validation. The results revealed nine types of compounds, some of which exhibit biological activities such as anti-inflammation, and successful in silico validation of anti-inflammatory activity was conducted. Through laboratory analysis and biological activity testing, it is hoped to provide a deeper understanding of the health benefits of rice wine and its contribution to traditional medicine.