Studi Pembuatan Loloh Cemcem dan Loloh Kunyit Khas Penglipuran dengan Potensi Aktivitas Farmakologi
DOI:
https://doi.org/10.32583/far.v14i2.3840Keywords:
curcuma longa, loloh, minuman, spondias pinnataAbstract
Loloh merupakan minuman herbal tradisional dari Desa Adat Penglipuran, Kabupaten Bangli, Bali, Indonesia. Khasiat loloh telah dikenal secara turun-temurun oleh para leluhur masyarakat Bali. Loloh dikonsumsi setiap hari untuk meningkatkan kekebalan tubuh, melancarkan pencernaan, dan merangsang nafsu makan. Penelitian ini bertujuan untuk menjelaskan proses pembuatan loloh cemcem (Spondias pinnata) dan loloh kunyit (Curcuma longa) serta eksipien yang digunakan dalam pembuatannya, melaporkan komponen fitokimia dan sifat farmakologis loloh cemcem dan loloh kunyit. Data dikumpulkan melalui purposive sampling dari 10 produsen. Peneliti menggunakan wawancara terstruktur, metode observasi, dan kajian pustaka untuk mengumpulkan informasi dengan menggunakan wawancara secara door to door mendatangi Lokasi pembuat loloh. Hasil penelitian menunjukkan bahwa produksi loloh dapat dibagi menjadi empat tahap: 1) menyiapkan bahan dan alat untuk sanitasi, 2) mengekstrak sari daun cemcem dan rimpang kunyit, 3) mencampur sari dengan bahan tambahan, dan 4) mengemas produk akhir loloh dalam botol kedap udara. Spondias pinnata (L. f.) telah dipelajari untuk penggunaan farmakologis untuk menurunkan tekanan darah, dan antioksidan, Curcuma longa Linn. Telah diteliti manfaat farmakologisnya sebagai antiradang dan antimikroba. Selain daun cemcem dan rimpang kunyit sebagai bahan utama, bahan tambahan yang digunakan dalam loloh meliputi cabai merah, gula pasir dan gula aren, garam, kelapa muda, dan jeruk nipis. Bahan-bahan ini memberikan rasa yang seimbang, yaitu manis, asam, dan pedas. Penggunaan bahan tambahan alami dalam pembuatan loloh membantu menjaga kualitas dan keamanan sekaligus memberikan rasa yang autentik.
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