Jamblang Fruit as Health Drink Product and Local Food Source

Jamblang or Juwet Fruit (syzygium cumini) which is also called Javanese Plum contains many nutrients that are nutritious for the body such as protein, vitamins C, B2 and B3, as well as several minerals such as phosphorus and iron. This fruit is also classified as a functional food because of its antioxidant content which is useful for counteracting free radicals in the body. This rare fruit is turned into a product effervescent by a student of the Faculty of Technology, University of Surabaya, Linus Nara Pradhana, to make it easier for the public to consume.

The special taste of Jamblang fruit, which is sour and sour, is not very liked by the community, especially the younger generation today, so this fruit is not well known. Research and processing of Jamblang fruit into products effervescent, according to Linus, to re-introduce this fruit in a form that is easily accepted and can be consumed, without eliminating the benefits of Jamblang fruit for health.

“Juwet (Jamblang) fruit, as we know, is a bit rare nowadays, because many people don’t want to eat it, one of which is because the taste is difficult for most people, especially young people, because it tastes a bit sour, a bit sour. So from there, I want to use this Jamblang fruit or Juwet fruit, we will improve the taste, and later it will be shaped like a powder so that later it will be more practical, so everyone can enjoy the fruit more,” said Linus Nara Pradhana.

Student of the Faculty of Technology, University of Surabaya, Linus Nara Pradhana, processing Jamblang fruit (photo: Petrus Riski/Mouab).

Student of the Faculty of Technology, University of Surabaya, Linus Nara Pradhana, processing Jamblang fruit (photo: Petrus Riski/Mouab).

Coordinator of the Bionutrition and Food Innovation Specialty Program, Faculty of Biology, University of Surabaya, Johan Sukweenadhi, said the Jamblang or Juwet fruit is rich in benefits, one of which is antioxidants. The antioxidant compounds in Jamblang fruit, said Johan, are obtained from the anthocyanins present in the purple color of this fruit. The antioxidants in Jamblang fruit can help ward off free radicals in the human body, which helps improve the condition of the body to be healthier, especially during the corona pandemic.

“The color is interesting, this purple color is a source of anthocyanins, which are compounds in many plants that are used as sources of antioxidants to prevent free radicals. The human body is very susceptible to causing a lot of free radicals if there is prolonged stress. Stress can occur due to many things, because there is disease, because the body is weak, there is regeneration and so on, so foods rich in antioxidants like this can prevent the emergence of free radicals,” said Johan Sukweenadhi.

Johan appreciated Linus’ work, which raised the potential of local food as a source of nutrition and medicines that could benefit the community. According to Johan, exploration of local foodstuffs such as Jamblang, Ciplukan, Dragon fruit, eggplant, and other food ingredients, is expected to trigger research and other innovations that can increase the value of the benefits of local food crops, as well as improve the economy of farmers who cultivate these plants.

“This Juwet group, Jamblang, includes those that are rarely used, rarely used, so hopefully other people, millennials, may be able to know more, that there are fruits, there are sources of food like this. Many think that anthocyanins may come from grapes alone, the price is that high, or maybe our wines are still dependent on imports. If we can have local food sources, whose nutrition is not inferior to imported quality, why not. In a sense, it will also have an impact on those who are local farmers, who cultivate this, “explained Johan.

Jamblang or Juwet tree in the courtyard of the University of Surabaya (photo Petrus Riski/Mouab).

Jamblang or Juwet tree in the courtyard of the University of Surabaya (photo Petrus Riski/Mouab).

Linus added, the production of this Jamblang fruit-based health drink will be the next achievement after the results of this initial research. He hopes that the Indonesian people will become more familiar with local fruits and plants that can provide benefits for meeting health needs and substitute food ingredients.

“Of course there are plans to go there. In addition, there are also improvised efficacy problems, because it is still in the research stage. The extraction stage may still be incomplete, so a lot of ingredients are lost. So, for now it still can’t be called a health drink, because the antioxidants are a bit lost. But in the future we can fortify again, so it can really be called a health drink, “concluded Linus. [pr/em]

Check Also

Two Suspected Sumatran Tiger Skin Sellers Arrested in Aceh

FLY — Head of the Balai Gakkum Sumatra Region Section I Medan, Haluanto Ginting, said …

Leave a Reply

Your email address will not be published.