Ampo is a traditional food originating from East and Central Java, made from thinly sliced clay. For generations, it has been believed that communities use it to reduce bitterness in food ingredients and to cure various ailments, such as absorbing toxins and improving digestion.
Since 2024, ampo has been officially recognized as an intangible cultural heritage by Indonesia’s Ministry of Higher Education.
This recognition shows that ampo is not only a traditional snack but also an integral part of cultural practices and traditions within society.
However, the question remains: is ampo truly safe for consumption despite its status as intangible cultural heritage?
Head of the UGM Center for Food and Nutrition Studies, Professor Sri Raharjo, explained that ampo, which consists mostly of silica and alumina, does not dissolve easily in water and cannot be absorbed by the body, meaning it has no nutritional value.
“Something that provides real benefit must be digestible. Digestible means it must be soluble,” Professor Raharjo said on Wednesday (Aug. 20).
Regarding its safety, Professor Raharjo emphasized that this depends on the source of the soil used.
If the clay is sourced from volcanic slopes, it remains relatively clean due to its mineral content.
However, he cautioned that clay taken from areas near farmland or settlements, where soil is often used for fertilization, could be contaminated with pesticides or heavy metals such as lead.
“If the soil is from areas already exposed to contaminants, then extra caution must be taken before consuming it,” he explained.
Silica and alumina in ampo function as adsorbents, allowing the solid particles to absorb and bind other substances.
Yet, frequent or excessive consumption could potentially cause digestive irritation.
“This is due to friction from insoluble solid particles against the intestines, particularly in the elderly and individuals with vulnerable conditions,” he added.
Nevertheless, to preserve ampo as part of Indonesia’s intangible cultural heritage, Professor Raharjo advised that its consumption must still take health and safety into consideration.
He suggested paying attention to who consumes it, how much, and at what time.
“In cultural contexts, ampo is usually presented during certain times and conditions. These should be linked to the health condition of the person consuming it, whether they are healthy or experiencing particular illnesses,” he said.
Age, he added, is also an important factor, as infants and the elderly face higher risks.
“Even slight digestive issues can cause reactions. Therefore, ampo should only be consumed by healthy adults with strong immunity, and only in limited amounts,” he advised.
Author: Leony
Editor: Gusti Grehenson
Post-editor: Lintang Andwyna
Illustration: Detik.com