Literatur Review: Potensi Pengolahan dan Manfaat Kesehatan Jamblang (Syzygium cumini L.)

Noer Octaviana Maliza, Safrida Safrida, Afwa Hayuningtyas, Hanif Muchdatul Ayunda

Abstract


Jamblang (Syzygium cumini L.) telah banyak dieksplorasi dalam dunia pangan dan farmasi di berbagai negara, karena karakteristik buah dan banyaknya manfaat kesehatan yang dimilikinya. Di Aceh, pemanfaatan tanaman jamblang masih sangat terbatas dan sebagian besar hanya dikonsumsi dalam bentuk segar, pemanfaatan lain dari tumbuhan ini belum banyak diketahui masyarakat akibat terbatasnya penelitian terkait tumbuhan ini di Indonesia. Berdasarkan hasil studi literasi yang dilakukan dalam kajian ini, di berbagai negara, jamblang telah banyak dimanfaatkan dalam pengolahan pangan dengan tujuan untuk meningkatkan nilai ekonomis, memperpanjang masa simpan, dan meningkatkan diversifikasi pangan, seperti produk jus, sirup, squash, selai, dan bubuk instan yang dimanfaatkan sebagai pewarna alami. Selain itu, telah dilakukan penelitian mengenai manfaat jamblang dalam penanganan berbagai macam penyakit, antara lain antibakteri, antikanker, antidiabetes, dan antihipertensi. Mekanisme tanaman jamblang dalam pengobatan yang telah dilaporkan, yaitu komponen bioaktif  dalam jamblang mengaktivasi  enzim-enzim katalase, glutathione peroksidase, glutathione-s-transferase dan SOD untuk menetralisir produksi radikal bebas yang  berlebih. Kajian ini diharapkan dapat menjadi salah satu acuan yang dapat digunakan untuk mengembangkan penelitian dan pemanfaatan jamblang di Aceh khususnya dan di Indonesia pada masa mendatang.


Keywords


Manfaat kesehatan, potensi pengolahan, Syzygium cumini L.

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DOI: https://doi.org/10.35308/jtpp.v4i2.6572

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