IPB University Biochemistry Department Lecturer Introduces Si Jaka, a Functional Herbal Drink
Department of Biochemistry IPB University has organized a community service activity entitled ‘SKEMA: Healthy Food Healthy Community. The activity was in the form of improving health through processing herbal resources into a functional drink ‘Si Jaka’ and strengthening nutrition by implementing a ‘soy milk’ production house as an integrated solution in Sukamaju Village, Cigudeg, Bogor.
This activity was officially opened by Dahyudin as the Chief of Sukamaju Village. “We must be grateful for this community service, concern in sharing knowledge. Hopefully the posyandu and PKK mothers can absorb the knowledge delivered by our speakers today,” he said.
Chairperson of the Department of Biochemistry IPB University, Dr Mega Safithri in her speech stated, “Today, we will learn together. Hopefully the knowledge given by the speakers will be useful knowledge and become good deeds with healthier food from variations of herbal drinks Si Jaka for diabetes and soybean juice.”
She mentioned that the purpose of this community service is to provide insight and knowledge to the community in the improvement of health through the processing of herbal resources and nutritious functional drinks and can be implemented in everyday life.
This activity was attended by 40 participants including posyandu mothers and family welfare empowerment (PKK) in Sukamaju Village.
This community service program was delivered by three resource persons based on their respective fields, namely Tiana Fitrilia, SPd, MSi (Food for toddlers), Dr Dimas Andrianto (Blood glucose) and Dr Mega Safithri (Si Jaka herbal drinks) and soybean juice drinks. All the materials presented by the speakers were related to each other.
“The Si Jaka herbal drink that we made has extraordinary properties, including treating diabetics. This herbal drink with red betel raw material has a lot of supporting literature,” explained Dr Mega.
This product has also received funding for research since 2005 and has received several awards in 2012, 2016, and 2019.
In addition to the Si Jaka drink, Dr Mega and her team also made a soy beverage product that acts as an antioxidant by capturing free radicals directly. She said that the simultaneous administration of soy protein and isoflavones can improve blood glucose levels, insulin resistance, and blood lipids in patients with type 2 diabetes.
“Intake of soy protein as much as 35 percent of 0.8 g/kg BW/day for 4 years by patients with type 2 diabetes who have renal impairment has improved fasting blood glucose levels, reduced cardiovascular risk factors, and improved kidney function,” explained Dr Mega.
Therefore, she continued, “Research funded by the Indonesian government will also return to Indonesia. With this community service program, hopefully this step can be a good deed and provide many wider benefits,” she hoped. (*/Rz) (IAAS/ZQA)
