Nutritional and Bioactive Profile of Gitumon: An Indonesian Traditional Herbal Beverage
Copyright © 2025 Mohammad Arif Ali, Dewi Marfu’ah Kurniawati, Etika Ratna Noer, Donny Wira Yudha Kusuma, Setya Rahayu, Gustiana Mega Anggita, Zahrah Zakiya Ahda, Ani Mazlina Dewi Mohamed, Phyo Min Zaw, Hendi Susanto, Azkia Agustina
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Background: In regions with limited access to or expensive conventional medical facilities, herbal remedies frequently serve as crucial healthcare alternatives. represents an innovative blend derived from two renowned traditional Indonesian Jamu preparations, Kunyit Asam and Jamu Jahe, enhanced with a subtle cinnamon flavor. Previous studies into Gitumon have primarily focused on its potential hepatoprotective, blood glucose-regulating, antioxidant, and anti-inflammatory properties. However, the specific ingredients and preparation methods inherently influence its nutritional value.
Aims: This study aimed to thoroughly characterize the nutrient content of Gitumon, including its energy, protein, fat, carbohydrate, and fiber composition, as well as the levels of key vitamins such as β-carotene and ascorbic acid, and minerals including iron and zinc. Furthermore, the study sought to quantify its curcumin content and assess its antioxidant activity.
Methods: All analytical techniques and measurements adhered to the guidelines established by Chem-Mix Pratama Laboratory. Specifically, the gravimetric method was employed for ash and moisture determination; the Soxhlet technique for fat extraction; the Kjeldahl method for protein quantification; the by-difference method for carbohydrate estimation; and multi-enzyme complexes for fiber analysis. Total energy content was calculated using Atwater factors. Ascorbic acid levels were determined via iodometric titration. Iron, zinc, β-carotene, and curcumin concentrations were measured using spectrophotometry. Antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging assay, with results expressed as IC50 values. Descriptive statistical analysis techniques were applied to all generated data to identify the main features of the dataset.
Results: In each 250 mL serving, all tested varieties of Gitumon provided over 100 kcal of energy. Gitumon samples also exhibited high concentrations of vitamin C (exceeding 100 mg/100 g), iron (greater than 3.6 mg/serving), and curcumin (above 20 mg/serving). Zinc levels were found to be below 10 mg/kg. Conversely, the concentrations of β-Carotene (less than 200 μg/100 g) and DPPH antioxidant scavenging activity (IC50 value exceeding 100 ppm) were found to be negligible.
Conclusions: Gitumon emerges as a noteworthy beverage with a remarkably high content of vitamin C, iron, zinc, and curcumin. Nevertheless, further antioxidant assays are necessary to evaluate and confirm the potential health benefits attributable to the substantial presence of curcumin in Gitumons.
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How to Cite
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