Yuliana Yuliana

POTENSI ANTIOKSIDAN BATANG KECOMBRANG (BONGKOT) BAGI KESEHATAN

Introduction

Potensi antioksidan batang kecombrang (bongkot) bagi kesehatan. Ketahui potensi antioksidan batang kecombrang (bongkot) untuk kesehatan. Kandungan asam askorbat, flavonoid, polifenol dapat lawan radikal bebas & cegah sel tumor.

Abstract

Sambel bongkot adalah pelengkap masakan tradisional Bali yang sangat digemari di kalangan masyarakat setempat. Bongkot disebut juga kecombrang di daerah Jawa. Sambel bongkot dibuat dari batang bongkot (kecombrang) yang muda dan diberikan bumbu sambal mentah. Namun, banyak yang belum mengetahui manfaat bongkot bagi kesehatan karena potensi antioksidannya. Tujuan tulisan ini adalah mengetahui potensi antioksidan batang kecombrang (bongkot) bagi kesehatan. Metode: Tulisan ini merupakan narrative literature review. Jurnal diambil dari Google Scholar, Science Direct, dan PubMed. Publikasi jurnal dicari terbitan dalam 10 tahun terakhir (2013-2023). Kecombrang sebagai tanaman unik memiliki banyak manfaat, mulai dari daun, buah, bunga, dan batang (rimpang). Batang kecombrang memiliki kadar antioksidan yang cukup tinggi. Antioksidan yang ditemukan adalah asam askorbat, tannin, flavonoid, terpenoid, dan polifenol. Antioksidan berperan penting untuk memerangi radikal bebas dan dapat menginhibisi sel tumor. Simpulan: potensi antioksidan batang kecombrang (bongkot) bagi kesehatan menunjukkan kandungan asam askorbat, tannin, flavonoid, terpenoid, dan polifenol yang dapat memerangi radikal bebas dalam tubuh.

Review

This narrative literature review effectively highlights the significant antioxidant potential of kecombrang (Bongkot) stems, a widely used ingredient in traditional Balinese cuisine. The paper clearly states its objective to explore the health benefits, specifically the antioxidant properties, of this plant part, addressing a gap in public awareness regarding its therapeutic value. The authors successfully identify a spectrum of potent antioxidant compounds present in kecombrang stems, including ascorbic acid, tannins, flavonoids, terpenoids, and polyphenols. This synthesis provides a valuable summary of existing knowledge, reinforcing the traditional understanding of kecombrang's health-promoting attributes and its potential role in combating oxidative stress and inhibiting tumor cell growth. The methodology employed, a narrative literature review drawing from Google Scholar, Science Direct, and PubMed over the last decade, provides a broad overview of the available research. While this approach is useful for an initial synthesis and raising awareness, it inherently lacks the systematic rigor of a systematic review or meta-analysis. The paper does not elaborate on the specific criteria for article selection, quality assessment of the primary studies, or the process of data extraction, which could introduce bias or limit the depth of the analysis. However, as an initial exploration of a traditionally significant ingredient, the scope of databases and time frame are appropriate for capturing relevant studies on its phytochemical composition and biological activities. Overall, this review serves as an important contribution by consolidating current knowledge on the antioxidant properties of kecombrang stems, thus promoting appreciation for this traditional food source. The findings lay a crucial foundation for further scientific investigation, suggesting that the identified antioxidant compounds warrant more detailed experimental validation through *in vitro* and *in vivo* studies. Future research should focus on quantifying these compounds, elucidating their specific mechanisms of action, and potentially exploring their therapeutic efficacy in human health through clinical trials, thereby translating this traditional wisdom into evidence-based health recommendations and potential functional food development.

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