Inten Pangestika, Imas Masriah, Prisca Caesa Moneteringtyas, Efriyana Oksal, Shally Sapitri

Jurnal Review: Potensi Biji Kebiul (Caesalpinia bonduc) sebagai Bahan Baku Minuman Herbal Fungsional

Introduction

Jurnal review: potensi biji kebiul (caesalpinia bonduc) sebagai bahan baku minuman herbal fungsional. Telusuri potensi biji kebiul (Caesalpinia bonduc) sebagai bahan baku minuman herbal fungsional. Kaya metabolit sekunder, efektif sebagai antimalaria, antibakteri, antioksidan & antidiabetes.

Abstract

Masyarakat Indonesia secara turun-temurun telah mempercayai dan menggunakan tanaman herbal untuk mengobati berbagai penyakit. Tanaman herbal tersebut disajikan dengan cara yang sederhana seperti diseduh dan diminum untuk mengobati berbagai masalah kesehatan ataupun untuk memelihara kesehatan tubuh. Salah satu tanaman yang berpotensi sebagai minuman herbal adalah biji kebiul (Caesalpinia bonduc) karena berbagai penelitian telah membuktikan bahwa biji kebiul memiliki kandungan senyawa metabolit sekunder yang memiliki aktivitas sebagai antimalaria, antibakteri, antifungi, antiinflamasi, antioksidan, antidiabetes, dan lain-lain.

Review

This review article, titled "Jurnal Review: Potensi Biji Kebiul (Caesalpinia bonduc) sebagai Bahan Baku Minuman Herbal Fungsional," addresses a highly relevant and timely topic in both ethnopharmacology and functional food development. The abstract effectively establishes the cultural context of traditional herbal medicine use in Indonesia and proposes to explore the significant potential of *Caesalpinia bonduc* seeds, already recognized in local traditions, as a foundational ingredient for innovative functional herbal beverages. This approach of bridging traditional knowledge with scientific inquiry is commendable and aligns with current trends in natural product research. A key strength highlighted in the abstract is the extensive array of reported secondary metabolite activities associated with *Caesalpinia bonduc* seeds. The mention of antimalarial, antibacterial, antifungal, anti-inflammatory, antioxidant, and antidiabetic properties underscores its broad therapeutic spectrum, making it a compelling candidate for a multi-functional health product. This strong scientific backing, drawing from "various research," provides a solid foundation for its proposed application in functional drinks, moving beyond anecdotal evidence to evidence-based potential for health promotion and disease management. While the abstract compellingly outlines the pharmacological benefits, a comprehensive review would ideally delve deeper into aspects crucial for developing a *functional herbal drink*. This includes discussions on potential toxicity and safety profiles for chronic human consumption, optimal processing methods to retain bioactivity, challenges in sensory evaluation (taste, aroma, stability), and critically, the current state of human clinical efficacy and safety data compared to the reported *in vitro* or animal studies. Furthermore, an expert review would benefit from exploring the standardization of active compounds and the scalability of production to transition from traditional use to a commercially viable and scientifically validated functional product. Addressing these practical and scientific considerations would further strengthen the overall contribution of the review.

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