Indonesian traditional herbal drinks: diversity, processing, and health benefits

Abstract Indonesia has plant-based traditional medicine (herbal) that is hereditary and believed to be used for disease therapy and prevention. The well-known of this traditional medicine is jamu, which has a long history of making, and now, some have limitedly explored their benefits on health scientifically. Traditional herbal drinks are part of jamu and are usually consumed as beverages for leisure and refreshment; in addition, they are hereditary believed to have many health benefits. The health efficacy of these herbal drinks is still poorly explored scientifically. This review explores the diversity, preparation methods, and health benefits of the most popular Indonesian traditional herbal drinks, mainly in Java Island, including kunyit asam, beras kencur, sinom, wedang uwuh, wedang jahe, and wedang pokak . Combining a literature review with field observations, it highlights key bioactive compounds such as curcumin, gingerol, and brazilin, known for their antioxidant, anti-inflammatory, and antimicrobial properties. The study uniquely integrates traditional knowledge with insights into modern processing techniques, such as ultra-high temperature processing by small-scale enterprises, and examines their cultural and historical significance. By addressing the limited scientific exploration of these drinks’ health benefits, this paper bridges the gap between traditional practices and scientific validation, contributing to the global understanding of functional beverages. Modern adaptations, including ultra-high temperature processing by small-scale enterprises, have enabled wider distribution and commercialization of herbal drinks. However, challenges such as maintaining bioactive compound integrity and scaling production while preserving traditional authenticity remain critical.