RESEARCHING WEDANG UWUH WITH DIY HEALTH OFFICE

The UAD research team led by Dr. apt Kintoko, M.Sc conducted the study with the support of the Diy Health Service’s Special Fund (DANAIS) based on the Decree of the Head of Dinkes Number 441/04189 of 2021. The team members consisted of apt Hardi Astuti Witasari, M.Sc, Dr. apt Ikhwan Ridwan Rais, M.Sc, Septian Emma Dwi Djatmika, S.Ked,M.Kes, Khoiriyah Isni, S.K.M., M.Kes, and Tisaauljannah Sayyidah Rachmadhani, S.Farm. Theme of this study is Traditional Health, one of which is to develop the traditional drink Wedang Uwuh in Bantul into Wedang Uwuh Standar (WUS) Dinkes DIY as a Health drink. As it is known, Wedang Uwuh has historical value as a real traditional drink from Imogiri Bantul, then spread to various regions outside Bantul, even to outside DIY such as Sukoharjo, Solo and Semarang. Furthermore, Wedang Uwuh experienced innovations both in composition and the form of its preparations that increased.

Research is divided into several sub-themes, namely the study of Wedang Uwuh in business aspects such as the population of wedang uwuh producers, the achievement of turnover, the amount of labor, asset value, and marketing networks and raw material needs. By knowing the various aspects of Wedang Uwuh’s business, it can be determined which Business Ecosystem that supports the development of Wedang Uwuh by using DIY Public Health Office standards. Another sub-theme is the literacy study in the form of systematic reviews of wedang Uwuh components, specifically Ginger, Cinnamon, Nutmeg, Cloves, Secang, Cardamom and Sere are associated with its benefits to lower blood sugar levels, blood pressure and increase endurance. A sub-theme that is also important is the study to find out people’s perceptions about the benefits of Wedang Uwuh which is associated with the systematic review literacy study, especially in this pandemic period is to increase body immunity. The following sub-themes are antioxidant activity studies, hedonic tests, natural chemical content screening and proximate analysis to find out the nutritional content of Wedang Uwuh. Through these studies, radar analysis was then conducted to determine the Standard of Wedang Uwuh based on the results of hedonic, antioxidant, and proximal tests. The last sub-theme is the wedang Uwuh curation study on a group of wedang uwuh user communities that observed before and after the consumption of Wedang Uwuh Standard with parameters such as fat profile, blood sugar and blood pressure.

FGD was conducted on September 1, 2021 by involving wedang uwuh producers and officials in Bantul office environments such as government tourism and cooperative office, SME & Industrial (documentation in the form of photos). This research includes a collaborative research model from the field of pharmaceutical science and public health and involves all components called Tetrahelix, namely from academics, governments, business actors and the community. The output of this research is publish 6 scientific publications in both national and international journals, 1 book on The Collection of Systematic Review of Wedang Uwuh Components, Intellectual Property Rights specifically 5 Copyrights, 1 Patent composition of Wedang Uwuh Standar (WUS) and 1 brand of Wedang Uwuh Standar Dinkes DIY as a traditional drink that has a real healthy impact. This research is a preliminary study to prepare DIY as a Health Tourism destination through traditional complementary health services in the form of Healthy Griya at Bantul Display and Djamoe Gallery in Kulon Progo. Therefore, Dinkes DIY has planned a budget from DANAIS for further research until 2024. UAD continues to contribute in building the nation and the country. Insha Allah…