This document provides information on the belimbing wuluh (Averrhoa bilimbi) plant. It describes the botanical classification of A. bilimbi, noting it is a tropical tree in the Oxalidaceae family. The document outlines the plant's description, chemical constituents including amino acids and vitamins, nutritional content, traditional medicinal uses in Southeast Asian cultures, and pharmacological activities such as anti-diabetic and antihyperlipidemic effects. Examples of A. bilimbi use in traditional Southeast Asian foods like sayur asam and asem-asem daging are also mentioned.

1. FRUIT HERBS
BELIMBING WULUH & TAMARIND
GROUP 6:
Igusti Ayu Putri / 10.70.0070
Raymundus Pito W. / 11.70.0095
Fransisca Erine D. / 11.70.0123
Ardana Yulinda S. P. / 12.70.0159

2. BELIMBING WULUH
Averrhoa bilimbi

3. Scientist Clasification
Others Names
 Averrhoa
Kingdom
Plantae
Family
Oxalidaceae
Genus
Averrhoa
Species
A. bilimbi
Binomial name
Averrhoa bilimbi
obtusangula stokes
 Belimbing asam
 Belimbing buluh
 Belimbing wuluh
 Kamias
 kalamias
 Iba
 Kolonanas
 Ta-ling-pring

4. Botanical Description
Averrhoa bilimbi is an attractive, long-lived tropical
tree, reaching 5-10 m in height; has a short trunk
soon dividing into a number of upright branches.
The wood : white, soft but tough, even-grained, and
is seldom available for carpentry.
Leaves : mainly clustered at the branch tips,
medium-green on the upper surface, pale on the
underside.
Flowers : small, fragrant, green or purplish marked
with dark-purple, and 10-22 mm long.
Fruits : ellipsoid, 4-10 cm long, the outer skin is glossy,
very thin, soft and tender, and the flesh green,
jellylike, juicy and extremely acid.

5. Phytochemical constituents
The fruit extracts contain :
 Flavonoids
 saponins
 Triterpenoid
The chemical constituents of A. bilimbi
include:
 Amino acids,
 citric acid,
 cyanidin–3–O–h–D–glucoside,
 phenolics, potassium ion, sugars ,
 vitamin A.

6. Nutrition in A. Bilimbi
Vitamins per 100 gr
Minerals per 100 gr
Riboflavin
0.026 mg
Phosphorus
11.1 mg
Vitamin B1
(thiamine)
0.010 mg
Calcium
3.4 mg
Niacin
0.302 mg
Iron
1 mg
Ascorbic Acid
15.6 mg
Carotene
0.035 mg
Vitamin A
0.036 mg

7. Medicinal Properties
The fruit is used as treatment for coughs, beriberi and biliousness.
 The fruits combined with pepper are eaten to
cause sweating when people are feeling
"under the weather".
 The leaves are applied as a paste or poulticed
on itches, swellings of mumps and rheumatism,
and on skin eruption.
 A flower against coughs and thrush.


8. Pharmacological Activity
1. Anti-diabetic activity
The hypoglycemic and hypolipidemic activity of
the semi-purified fractions of an ethanolic leaf
extract of Averrhoa bilimbi (ABe) in high fat diet
(HFD) - streptozotocin (STZ) - induced diabetic
rats.
2. Antihyperlipidaemic activity
The antihyperlipidaemic properties of Averrhoa
bilimbi
fruit
using
Triton
induced
hypercholesterolemia. The fruit and its water
extract
showed
remarkable
antihypercholesterolemic activity.

9. 3. Antimicrobial Activity
A. bilimbi fruits possess potential antibacterial
activity. The phytochemical screening and
antimicrobial activity against gram positive and
gram-negative bacteria. The chloroform and
methanol fruits extract were active on Aeromonas
hydrophila,
Escherichia
coli,
Klebsiella
pneumoniae,
Saccharimyces
cerevisiae,
Straphylococcus
aureus,
Streptococcus
agalactiae and Bacillus subtilis.

10. Application for Food and Beverage
Example food:
1.
Sayur Asam
Vegetable-based dishes that taste sour and
usually a little spicy. This dishes usually use green
beans, squash, eggplant, cabbage, and corn as
vegetables. Belimbing wuluh is used to get a
sour taste in cuisine.

11. 2. Garang Asem
The typical food from Central Java that has a
spicy and sour flavors. Garang Asem is chicken
flavored like chili, salt, belimbing wuluh, bay
leaves, and so on and then wrapped in banana
leaves and steamed for a few minutes. So it will
issue a broth like soup.

12. 3. Bandeng Serani
Central Java specialties in which there are milk fish
which has been cut by piece and then flavored.
Bandeng Serani is a sense of sour and a little spicy.
clear broth like a soup.

13. 4. Asem-asem Daging
This dish originated from Central Java, where the
cuisine is like a soup in which there are beefflavored chili, scallions, garlic, salt, soy sauce,
belimbing wuluh and so forth. So the flavor of this
dish is sweet, spicy and slightly sour.

14. 5. Manisan (Sweetened Fruit)

15. Anitha Roy, Geetha Rv, Lakshmi T. 2011. Averrhoa
bilimbi Linn–Nature’s Drug Store- A Pharmacological.
IJDDR. [internet]. [diunduh 2013 Sept 4]; 3(3): 101-106.
Tersedia pada:
http://ijddr.in/old/Dacuments/1/File%20no%208%20Vo
l%203%20Issue%203.pdf
Sabiha SC, Golam MU, Nazia M, Mokarram H,
Raquibul H. 2012. In-vitro Antioxidant And Cytotoxic
Potential Of Hydromethanolic Extract Of Averrhoa
Bilimbi L. Fruits. IJPSR. [internet]. [diunduh 2013 Sept 4];
3(7): 2263-2268. Tersedia pada:
http://www.ijpsr.com/V3I7/55%20Vol.%203,%20Issue%2
07,%20July%202012,%20RA-1385%20Paper%2055.pdf