Indonesian traditional herbal drinks: diversity, processing, and health benefits
Abstract Indonesia has plant-based traditional medicine (herbal) that is hereditary and believed to be used for disease therapy and prevention. The well-known of this traditional medicine is jamu, which has a long history of making, and now, some have limitedly explored their benefits on health scie...
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| Format: | Article |
| Language: | English |
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BMC
2025-02-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | https://doi.org/10.1186/s42779-025-00267-5 |
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| author | Teti Estiasih Jaya Mahar Maligan Jatmiko Eko Witoyo Adilla Aisyah Hana Mu’alim Kgs Ahmadi Tunjung Mahatmanto Elok Zubaidah |
| author_facet | Teti Estiasih Jaya Mahar Maligan Jatmiko Eko Witoyo Adilla Aisyah Hana Mu’alim Kgs Ahmadi Tunjung Mahatmanto Elok Zubaidah |
| author_sort | Teti Estiasih |
| collection | DOAJ |
| description | Abstract Indonesia has plant-based traditional medicine (herbal) that is hereditary and believed to be used for disease therapy and prevention. The well-known of this traditional medicine is jamu, which has a long history of making, and now, some have limitedly explored their benefits on health scientifically. Traditional herbal drinks are part of jamu and are usually consumed as beverages for leisure and refreshment; in addition, they are hereditary believed to have many health benefits. The health efficacy of these herbal drinks is still poorly explored scientifically. This review explores the diversity, preparation methods, and health benefits of the most popular Indonesian traditional herbal drinks, mainly in Java Island, including kunyit asam, beras kencur, sinom, wedang uwuh, wedang jahe, and wedang pokak. Combining a literature review with field observations, it highlights key bioactive compounds such as curcumin, gingerol, and brazilin, known for their antioxidant, anti-inflammatory, and antimicrobial properties. The study uniquely integrates traditional knowledge with insights into modern processing techniques, such as ultra-high temperature processing by small-scale enterprises, and examines their cultural and historical significance. By addressing the limited scientific exploration of these drinks’ health benefits, this paper bridges the gap between traditional practices and scientific validation, contributing to the global understanding of functional beverages. Modern adaptations, including ultra-high temperature processing by small-scale enterprises, have enabled wider distribution and commercialization of herbal drinks. However, challenges such as maintaining bioactive compound integrity and scaling production while preserving traditional authenticity remain critical. |
| format | Article |
| id | doaj-art-15af5f23f98b4db78b8cbe5b75907aa7 |
| institution | OA Journals |
| issn | 2352-619X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj-art-15af5f23f98b4db78b8cbe5b75907aa72025-08-20T02:15:19ZengBMCJournal of Ethnic Foods2352-619X2025-02-0112112410.1186/s42779-025-00267-5Indonesian traditional herbal drinks: diversity, processing, and health benefitsTeti Estiasih0Jaya Mahar Maligan1Jatmiko Eko Witoyo2Adilla Aisyah Hana Mu’alim3Kgs Ahmadi4Tunjung Mahatmanto5Elok Zubaidah6Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas BrawijayaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas BrawijayaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas BrawijayaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas BrawijayaDepartment of Agroindustrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi UniversityDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas BrawijayaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas BrawijayaAbstract Indonesia has plant-based traditional medicine (herbal) that is hereditary and believed to be used for disease therapy and prevention. The well-known of this traditional medicine is jamu, which has a long history of making, and now, some have limitedly explored their benefits on health scientifically. Traditional herbal drinks are part of jamu and are usually consumed as beverages for leisure and refreshment; in addition, they are hereditary believed to have many health benefits. The health efficacy of these herbal drinks is still poorly explored scientifically. This review explores the diversity, preparation methods, and health benefits of the most popular Indonesian traditional herbal drinks, mainly in Java Island, including kunyit asam, beras kencur, sinom, wedang uwuh, wedang jahe, and wedang pokak. Combining a literature review with field observations, it highlights key bioactive compounds such as curcumin, gingerol, and brazilin, known for their antioxidant, anti-inflammatory, and antimicrobial properties. The study uniquely integrates traditional knowledge with insights into modern processing techniques, such as ultra-high temperature processing by small-scale enterprises, and examines their cultural and historical significance. By addressing the limited scientific exploration of these drinks’ health benefits, this paper bridges the gap between traditional practices and scientific validation, contributing to the global understanding of functional beverages. Modern adaptations, including ultra-high temperature processing by small-scale enterprises, have enabled wider distribution and commercialization of herbal drinks. However, challenges such as maintaining bioactive compound integrity and scaling production while preserving traditional authenticity remain critical.https://doi.org/10.1186/s42779-025-00267-5Bioactive compoundsHealth benefitsHerbal drinkJamuTraditional medicine |
| spellingShingle | Teti Estiasih Jaya Mahar Maligan Jatmiko Eko Witoyo Adilla Aisyah Hana Mu’alim Kgs Ahmadi Tunjung Mahatmanto Elok Zubaidah Indonesian traditional herbal drinks: diversity, processing, and health benefits Journal of Ethnic Foods Bioactive compounds Health benefits Herbal drink Jamu Traditional medicine |
| title | Indonesian traditional herbal drinks: diversity, processing, and health benefits |
| title_full | Indonesian traditional herbal drinks: diversity, processing, and health benefits |
| title_fullStr | Indonesian traditional herbal drinks: diversity, processing, and health benefits |
| title_full_unstemmed | Indonesian traditional herbal drinks: diversity, processing, and health benefits |
| title_short | Indonesian traditional herbal drinks: diversity, processing, and health benefits |
| title_sort | indonesian traditional herbal drinks diversity processing and health benefits |
| topic | Bioactive compounds Health benefits Herbal drink Jamu Traditional medicine |
| url | https://doi.org/10.1186/s42779-025-00267-5 |
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