VOI - Voice of Indonesia | RRI - Radio Republik Indonesia

Indonesia is rich in tropical fruits. One of them is called ‘Jamblang or Juwet fruit’. It is a type of fruit rich in benefits. Jamblang has antioxidants that protect the body's cells from free radical damage. The antioxidant compounds in Jamblang are obtained from the purple of the fruit. In the hands of a student of the Biology Study Program of the Bio-nutrition and Food Innovation Specialty Program, University of Surabaya, Linus Nara Pradhana, this Jambang fruit is transformed into an effervescent tablet. It tastes fresher because there is a mixture of soda; the original sour taste of Jamblang is gone.

Linus Nara Pradana said that the taste of Jamblang is very distinctive. So, not everyone can eat the fruit directly because it tastes so sour. Linus took about 3 to 4 months to produce this extraordinary work. The process started from research, the production process to organoleptic tests to 40 people regarding the color, taste, smell, and sensation of soda in this fruit which is often called ‘Javanese plum’.

The manufacture of effervescent takes three days. Ripe Jamblang is washed thoroughly by running water. Next, it is cut and soaked in 70 percent alcohol, then allowed to stand for two days at room temperature.

Jamblang extract is then processed with a spray dryer to convert the liquid extract into powder. Afterwards, the powder is mixed with baking soda, citric acid, and other ingredients to make an effervescent.

Coordinator of the Bio-nutrition and Food Innovation Specialty Program, Faculty of Biology, University of Surabaya, Johan Sukweenadhi said that the exploration of local food ingredients, such as Jamblang, Ciplukan, Dragon fruit, Eggplant, and other food ingredients, is expected to trigger research and other innovations that can increase the value of local plant benefits and improve the economy of farmers who cultivate these crops.