FMIPA UI Doctor Develops Ginger Kombucha for Health and Local Industry

Depok, January 7, 2026 — The Faculty of Mathematics and Natural Sciences, Universitas Indonesia (FMIPA UI), held an open doctoral promotion examination for Hani Mulyani on Wednesday (January 7) at the Prof. Dr. G.A. Siwabessy Auditorium, FMIPA UI, Depok. The dissertation defended was entitled “Development of Fermented Ginger (Zingiber officinale) Using Kombucha and Encapsulation Technology as a Nutraceutical Innovation: Chemical Characteristics and Bioactivity.”

Hani’s research introduces an innovation in the field of nutraceuticals through the development of ginger-based kombucha derived from local ginger and formulated using encapsulation technology. This product is designed as a natural alternative for individuals with diabetes while also promoting the independence of Indonesia’s nutraceutical industry. Kombucha is known for its antidiabetic, antioxidant, and antibacterial activities, while local ginger is rich in bioactive compounds beneficial to health.

“This research was driven by the desire to optimally utilize the potential of local ginger and to produce a nutraceutical product that is safe, natural, and affordable,” said Hani Mulyani.

She added that kombucha fermentation combined with encapsulation technology produces a ginger kombucha powder that is stable, convenient to consume, and able to retain its bioactivity.

In her dissertation, Hani explored three ginger varieties (elephant ginger, emprit ginger, and red ginger) and four carbon sources (honey, sucrose, fructose, and glucose) to identify the optimal combinations that yield the highest antidiabetic, antioxidant, and antibacterial activities. The final product was a ginger kombucha powder produced using an encapsulation method with maltodextrin, which extends shelf life and facilitates storage and consumption.

The open examination, chaired by the Dean of FMIPA UI, Prof. Dr. Tito Latif Indra, S.Si., M.Si., underscored Hani Mulyani’s achievement in earning her doctoral degree with a Cum Laude distinction.

Throughout the research, Hani was supervised by Dr. rer. nat. Yasman, S.Si., M.Sc. as the promoter, with Prof. Nina Artanti, M.Sc., Ph.D. and Dr. Dra. Ratna Yuniati, M.Si. serving as co-promoters. The examination committee for the open defense consisted of Dr. Dian Hendrayanti, M.Sc., Prof. Dr. Muhammad Hanafi, M.Sc., Dr. Windri Handayani, S.Si., M.Si., and Hakiki Melanie, M.Sc., Ph.D.

In his remarks, the promoter Dr. rer. nat. Yasman, S.Si., M.Sc. emphasized that Hani’s research not only highlights scientific aspects but also serves as a tangible contribution to public health and the independence of the national nutraceutical industry.

“This research demonstrates how innovations based on local resources can address public health challenges while simultaneously strengthening Indonesia’s nutraceutical industry,” said Dr. Yasman.

He added that the ginger kombucha developed through this research is expected to reduce oxidative stress and the risk of infection, improve the quality of life of individuals with diabetes, and maximize the utilization of local ginger.

“We hope that this ginger kombucha can serve as a natural alternative for people with diabetes, while also supporting the independence of the national nutraceutical industry,” he added.