Tinjauan Sistematis: Minuman Fungsional Tradisional untuk Kesejahteraan Psikologis
DOI:
https://doi.org/10.17977/um070v5i42025p224-234Keywords:
traditional drinks, functional ingredients, Psychological Well-being, mood regulationAbstract
Traditional functional drinks serve not only as nutritional intake but also possess potential benefits for mood regulation and psychological well-being. This study aims to systematically review empirical research exploring the relationship between the consumption of traditional functional beverages and their psychological effects. A Systematic Literature Review (SLR) approach was employed using the PRISMA 2020 guidelines, covering nine peer-reviewed articles published between 2010 and 2024, sourced from Scopus, ScienceDirect, SpringerLink, PubMed, and Google Scholar. The synthesis reveals that ingredients such as ginger, turmeric, goji berry, jujube, tempeh, fermented cassava, and green tea—processed through fermentation, decoction, or traditional infusion methods—have shown positive effects on sleep quality, emotional stability, and stress reduction. Bioactive compounds such as curcumin, gingerol, GABA, probiotics, and L-theanine were identified as key contributors to these benefits. A quadrant visualization in this study maps the identified ingredients according to their processing complexity and psychological functionality, providing strategic insights for the development of culturally grounded functional beverages. The review highlights the need for further experimental and cross-cultural studies with broader population samples to validate the findings and support evidence-based applications in mental health promotion.
Abstrak
Minuman tradisional tidak hanya berfungsi sebagai asupan gizi, tetapi juga mengandung potensi fungsional dalam mendukung regulasi suasana hati dan kesejahteraan psikologis. Studi ini bertujuan untuk menelaah secara sistematik berbagai penelitian empiris yang mengeksplorasi keterkaitan antara konsumsi minuman fungsional tradisional dan dampaknya terhadap kondisi psikologis. Pendekatan Systematic Literature Review (SLR) digunakan dengan mengikuti panduan PRISMA 2020, mencakup sembilan artikel yang dipublikasikan antara tahun 2010 hingga 2024 dari basis data Scopus, ScienceDirect, SpringerLink, PubMed, dan Google Scholar. Hasil sintesis menunjukkan bahwa bahan-bahan seperti jahe, kunyit, goji berry, jujube, tempe, tape, dan teh hijau, yang diolah melalui metode fermentasi, rebusan, atau seduhan tradisional, memiliki efek positif terhadap kualitas tidur, kestabilan emosi, dan penurunan stres. Kandungan bioaktif seperti kurkumin, gingerol, GABA, probiotik, dan L-theanine merupakan komponen utama yang berperan dalam fungsi tersebut. Visualisasi kuadran dalam studi ini memetakan bahan-bahan tradisional berdasarkan kompleksitas pengolahan dan efektivitas psikologisnya, memberikan wawasan strategis untuk pengembangan minuman fungsional berbasis budaya. Studi ini merekomendasikan perlunya riset lanjut dengan pendekatan eksperimental serta pelibatan populasi yang lebih luas untuk memvalidasi temuan secara klinis dan lintas budaya.
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