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Suluh Normasiwi
Cibodas Botanical Garden - Research Centre for Plant Conservation and Botanical Garden - LIPI
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Botanical Aspects, Phytochemicals and Health Benefits of Andaliman (Zanthoxylum acanthopodium) Alfredo Oktavianto Natasutedja; Erika Lumbantobing; Emita Josephine; Lioni Carol; Decky Indrawan Junaedi; Suluh Normasiwi; Agus Budiawan Naro Putra
Indonesian Journal of Life Sciences 2020: IJLS Vol 02 No .01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.305 KB) | DOI: 10.54250/ijls.v2i1.32

Abstract

Andaliman (Zanthoxylum acanthopodium) is a specialty spice widely found in the Provinces of North Sumatra and Aceh, Indonesia. The fruit is usually used by Batak people in North Sumatra as a food ingredient to cook Batak’s cuisine such as arsik, tombur, and naniura. It is also used as one of the ingredients to make Indonesian spicy sauce called sambal. Andaliman fruit is reported to eliminate the undesirable smell in fish and raw meat. Moreover, it could also reduce total volatile base nitrogen content in fish which helps to prevent spoilage. Furthermore, andaliman has been reported to contain bioactive compounds which act as antioxidant, antimicrobial, anti-inflammatory, anti-aging, anti-acne, and anti-halitosis effects. This review focuses on the botanical aspects of and health potential exhibited by andaliman.
Co-Authors Agus Budiawan Naro Putra Alfredo Oktavianto Natasutedja Decky Indrawan Junaedi Emita Josephine Erika Lumbantobing Lioni Carol