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Zingiber Officinale L.) (Curcuma Longa Linn) (Kaempfaria Galanga)

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Zingiber Officinale L.) (Curcuma Longa Linn) (Kaempfaria Galanga) EU Project, 2020 “The best in Nature” Poznan University of life Science, Poland Dobry wieczor Good evening C. Hanny Wijaya Department of Food Science and Technology , Selamat malam Bogor Agricultural University (IPB University) Indonesia Dzieo dobranoc • Name: Prof. Dr. Ir. C. Hanny Wijaya, M. Agr • Occupation: Lecturer at Food Science and Technology Departement, IPB • Position : Head of Food Chemistry Department • Education : S3—Agricultural Chemistry, Hokkaido University, Japan • Expertise : Flavor and Functional Foods • Address: Taman Cibalagung Blok N No. 10 Pancasan, Bogor, Indonesia • Email: – [email protected] – [email protected]. • Professional Organization: – President of Indonesian Association of Flavor and Fragrance – Chairperson of Indonesian Society of Functional Foods and Nutraceuticals H-index : 22 (Scopus 11) Citation : 2166 Module: Traditional, ethnic and oriental food technology Tue 16 March Introduction: Exploring the students’ interest (16.00-18.15) Wed 24 March Indonesian traditional foods and their update (16.00-18.15) Wed 31 March (16.00-18.15) Wed 7 April (16.00-18.15) Wed 14 April (16.00-18.15) Module: Traditional, ethnic and oriental food technology Wed 21 April (16.00-18.15) Wed 28 April Indonesian local functional drinks and a novel (16.00-18.15) product creation derived from the local sources and local wisdom (2) Tue 4 May (16.00-18.15) Students Task: Report Presentation Tue 5 May Functional candy developments : (16.45-18.15) Lesson learned on Cajuputs Candy Tue 11 May Student Task : Report Presentation (16.00-18.15) Module: Traditional, ethnic and oriental food technology Tue 12 May Problem Base Learning (16.00-18.15) Tue 25 May Simulation : Products exploration and product (16.00-18.15) mapping (group activity) Tue 1 June Unique local potential functional ingredient (16.00-18.15) called “Andaliman” Tue 7 June (11.00-14.45) Products exploration and product mapping Tue 8 June Antiplatelet Aggregation Activity of Selected (16.00-18.15) Bioactive Substances Derived from Spices, Fruits and Vegetables Tue 14 June Coconut Power (11.00-14.45) Departement of Food and Tropical Technology, Faculty of Agricultural Engineering and Biopharmaca Technology Research Center What is “Djamoe”? C. Hanny Wijaya Presented as Module of Traditional, Ethnic and Oriental Food for Human Health, Poznan University of Life Science, June 3th, 2020, Poland-Indonesia (online lecture) • Ginger-based type: “wedang jahe”, “bajigur”, “bandrek”, “sarabba” • Natural sources: coconut water, piper betle decoction , corriander decoction, “wedang jeruk nipis” (local-lemon juice), tamarind juice, “secang” tea, ylang-ylang tea • Jamu type: “beras kencur”, “kunir asam”, “galian singset”, “sari temulawak” Indonesian Traditional Drinks Wedang Secang Wedang Jahe Kunyit Asem Beras Kencur Cincau Hijau Jamu, Indonesian traditional functional drink from herbs and spices Jahe Kunyit Kencur (Zingiber Officinale L.) (Curcuma longa Linn) (Kaempfaria galanga) Gingerol, shogaols, paradols, etc. Calebin A, quercetin, vanillin, etc. 1,8-cineol, α-fenchyl acetate, β-farnesene, etc • “Jamu” type Beras Kencur Kunyit Asam Introduction Traditional Chinese Djamoe Ayuverda Medicine (Jamu) 30th Workshop, Tokyo, December 1st, 2018 Indonesian Jamu Javanese herbal medicines JAMU is a unique system of traditional herbal medicine that can be taken fresh every day for both disease prevention and treatment of health problems has been practiced for many centuries in Indonesian community to maintain healthiness & to treat diseases 30th Workshop, Tokyo, December 1st, 2018 Jamu Jamu is an Indonesian traditional medicine used for generations. Jamu usually taste bitter with unpleasant aroma , however a lot of people believing in its health efficacies (NADFC/BPOM, 2005). Made from natural ingredients. In the form of parts of plants such as rhizomes (roots), leaves, bark, and fruit. Often chicken egg yolk and honey are also used for the addition of a mixture of herbal carrying. There are even added with wine to reduce the bitter taste and also warm the body. Jamu recipes were passed down orally, some special ones were even immortalized in songs and chants, such as those found in Serat Centini (A. Sumardono and M. Hanusz, 2007) 30th Workshop, Tokyo, December 1st, 2018 30th Workshop, Tokyo, December 1st, 2018 Jamu culture is most prevalent in Java prevailing in Javanese royal courts of Yogyakarta and Surakarta • Originated in Medang Mataram Kingdom era, some 1300 years ago-----Liyangan archaeological site on the slope of Mount Sundoro, Central Java. • The reliefs on Borobudur depicts the image of people ground something with stone mortar and pestle, drink seller, physician and masseuse treating their clients. The famed beauty of putri PT. Mustika Ratu and PT. Martina kraton (princess and palace Bertho founded by women from Central ladies) are owed to jamu Java with important links to the Javanese and lulur (traditional lotion) ----- palace .Traditional Javanese knowledge of healthcare, medicinal plants and the art of the ancient books on herbal making Jamu transmitted exclusively medicine prescribes to royalties is within the Kraton and the royal family. kept in royal library. 30th Workshop, Tokyo, December 1st, 2018 Jamu-type Functional Drinks Traditionally divided as : Bitter Type Sweet Type contains ingredients tend to be used as with peculiar property, “threat-drink” in order to such as pegal linu mask the bitter after (stiffness-relief) and taste, i.e. beras kencur galian singset (body and kunyit /kunir asam shape-purpose) 30th Workshop, Tokyo, December 1st, 2018 The Roles of jamu • Healing • Health Maintenance and Uric acid Beauty Care Galian singset (body-shape) Diabetic Anti-inflammation Sore-throat Anti–oxidant Cough Skin radiance Rheumatic Anti-insomnia Kidney stone Deodorant Malaria Appetite control Jaundice Tonic Diarrhea Increase sexual quality Etc. Menstruation pain relief Detoxification etc. 30th Workshop, Tokyo, December 1st, 2018 Jamu Update Jamu seller in Yogyakarta c.a.1910 30th Workshop, Tokyo, December 1st, 2018 Serving Jamu 30th Workshop, Tokyo, December 1st, 2018 Jamu stalls 30th Workshop, Tokyo, December 1st, 2018 30th Workshop, Tokyo, December 1st, 2018 Jamu Café 30th Workshop, Tokyo, December 1st, 2018 Technology implementation Sachet Capsule Candy Complete package 30th Workshop, Tokyo, December 1st, 2018 Transformation of Appearances 30th Workshop, Tokyo, December 1st, 2018 Liquid products Dried forms Jamu GOES to Hotels Freshly preparing service 30th Workshop, Tokyo, December 1st, 2018 Jamu GOES TO AIRPORT LOUNGE JAMU GOES TO MEETINGS “Cheering” (geonbe) with jamu 30th Workshop, Tokyo, December 1st, 2018 Newspapers Television Program 30th Workshop, Tokyo, December 1st, 2018 “Jamu” National Day Declaration May, 2008 30th Workshop, Tokyo, December 1st, 2018 Challenges in Jamu • Over-claimed 1 • Limited Scientific Approves 2 • Fluctuation in Quality 3 • Second Class Image –lower income society 4 30th Workshop, Tokyo, December 1st, 2018 Scientific Approaches 30th Workshop, Tokyo, December 1st, 2018 Also available : 30th Workshop, Tokyo, December 1st, 2018 30th Workshop, Tokyo, December 1st, 2018 Example: Java tea-based functional drink • Idea: Indonesian jamu with standardization health function and convenient flavor. Has been patented and commercialization Java Tea Based Functional Drink Antioxidant activity 600-700 ppm AEAC and antihyperglycemic activity 75% Java Tea Leaves Ginger Turmeric Keffir Lime Java Tea Based Functional Drink is formulated drink from 7 Indonesian herbs-spices that give high antioxidant activities and antihyperglichemic activities and acceptable flavor. Sappan woods Lime Lemon Standardization Policy and Direction of Natural Ingredient Medicines Development in Indonesia OBAT HERBAL JAMU FITOMARMAKA TERSTANDAR • Therapeutic effects • Efficacy has to be proved in • Clinical trials have to be pre-clinical trials and requires supported by standardization on actives empirical trials ingredients Industrialization of Traditional Drinks 30th Workshop, Tokyo, December 1st, 2018 Jamu-base Functional Drinks with the Labeling 30th Workshop, Tokyo, December 1st, 2018 Trend of Herbal Drinks Involvement of Medium-Big Company Jokowi’s jamu • https://youtu.be/Mg5GBtEvmQI Hundreds of herbs for jamu prescriptions • Rhizomes: • Leaves, stalks & – Bengle (Zingiber brevifolium) – Ginger (Zingiber officinale) trunks: – Aromatic Galangal (Kaempferia – Brotowali or bratawali (Tinospora crispa or S galanga) Tinospora tuberculata rumphii) – Sambang Darah (Excoecaria O – Turmeric (Curcuma domestica) cochinchinensis or Excoecaria M – Greater Galangal (Alpinia galanga) – Sappan wood (Caesalpinia sappan) E – Temulawak (Curcuma xanthorrhiza) – Lemongrass (Cymbopogon citratus), etc. – Temu Kunci (Boesenbergia rotunda) – Lempuyang (Zingiber zerumbet or A Zingiber aromaticum), etc • Fruits & Flowers R – Cutleaf ground cherry (Physalis angulata) E • Seeds&Barks – Key lime (Citrus – Adas aurantifolia Swingle) (Foeniculum – Nyamplung or kosambi vulgare Mill) (Calophyllum – Cinnamon inophyllum) (Cinnamomum – Ylang ylang (Cananga burmannii),etc odorata) – Jasmine (Jasminum sambac), etc. 30th Workshop, Tokyo, December 1st, 2018 According to the National Agency of Drug and Food Control (NADFC/BPOM), 283 plant species have been officially registered for their medicinal usage Most frequently used plants in jamu : Species belonging to the family Zingiberaceae such as Curcuma, Zingiber, Kaempferia Curcumin and Nine priority plants used in
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