Profil dan Potensi Terapeutik Senyawa Bioaktif Arak Beras Fermentasi Lokal Suku Dayak: Studi in Vitro dan in Silico

Abstrak

Traditional rice wine (Arak beras) is a fermented beverage rich in cultural value, particularly in West Kalimantan among the Dayak community. This study aims to identify the active compounds in local rice wine and evaluate its biological activity, especially in a therapeutic context. The methods used include active compound analysis using Gas Chromatography-Mass Spectrometry (GC-MS), in vitro activity testing, and in silico validation. The results indicate that local rice wine exhibits significant anti-inflammatory and GABA activity, as well as antibiofilm activity against pathogenic bacteria such as E. coli and Listeria sp. GC-MS analysis identified six active compounds: butanoic acid, 2-hydroxy-3-methyl-, ethyl ester; ethyl dl2-hydroxycaproate; phenylethyl alcohol; benzyl methyl ketone; butanedioic acid, diethyl ester; and 4-hydroxy-2-methylbenzoic acid, some of which show potential as anti-inflammatory, antioxidant, antidiabetic, and antimicrobial agents. docking simulations indicate that certain compounds have promising therapeutic potential. Lipinski's analysis, AMDE, and toxicity predictions suggest the compounds' potential as oral drugs. These findings are expected to deepen the understanding of the health benefits of rice wine and its contribution to traditional medicine.

Kata kunci

• Fermentation
• compounds
• rice wine
• therapeutic potential