MODULASI MIKROBIOTA USUS MELALUI FERMENTASI PANGAN LOKAL DALAM PENCEGAHAN SINDROM METABOLIK

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Diterbitkan Jul 28, 2026
https://doi.org/10.52047/jkp.v16i2.474
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Vol 16 No 2 (2026): Jurnal Kesehatan dan Pembangunan

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Maulidya Machdaniar
Universitas Kadiri
Lintang Mega Pertiwi
Universitas Kadiri
Ibnu Gunawan
Universitas Kadiri

Abstrak

Sindrom metabolik merupakan kumpulan faktor risiko kardiometabolik yang prevalensinya terus meningkat secaraglobal, termasuk di Indonesia (21,66%). Disbiosis mikrobiota usus telah diidentifikasi sebagai mekanisme sentral yang menghubungkan pola makan dengan patogenesis sindrom metabolik melalui jalur inflamasi, resistensi insulin, dan disfungsi hepatik. Pangan fermentasi berpotensi menjadi strategi pencegahan non-farmakologis melalui modulasi ekosistem mikrobiota usus, namun bukti berbasis pangan lokal Indonesia masih sangat terbatas. Penelitian ini menggunakan pendekatan Systematic Literature Review (SLR) yang dilengkapi analisis bibliometrik menggunakan VOSviewer 1.6.20 terhadap 106 artikel terseleksi dari basis data ScienceDirect (2016–2026). Hasil analisis mengidentifikasi empat klaster utama: (1) modulasi komposisi mikrobiota dan regulasi lipid-hepatik melalui gut–liver axis; (2) interaksi mikrobiota–SCFA–resistensi insulin; (3) regulasi ekspresi gen dan pensinyalan seluler PI3K/AKT; serta (4) aplikasi translasional pangan fungsional berbasis probiotik dan prebiotik. Sintesis lintas klaster menunjukkan bahwa short-chain fatty acids (SCFA), terutama butirat, merupakan mediator kunci yang menghubungkan keempat jalur secara simultan. Pangan fermentasi tradisional Indonesia seperti tempe, oncom, dan tape memiliki potensi sinbiotik inheren namun belum dieksplorasi secara sistematis. Temuan ini menegaskan urgensi penelitian klinis berbasis pangan fermentasi lokal Indonesia untuk pengembangan kebijakan gizi dan inovasi pangan fungsional.

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