Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food

Mukti, Yayon Pamula and Yusup, Berliana and Dewi, Ardhia Deasy Rosita and Kang, Se Chan (2023) Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food. In: Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022), 24-25 August 2022, Surabaya, Indonesia (Online).

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Abstract

Indonesia is a nation characterized by a diverse array of plant species that possess notable health benefits. Among these botanical resources is the Dayak onion, scientifically known as Eleutherine palmifolia (L.) Merr. The Dayak Tribe – an indigenous people of Borneo’s island has historically utilized the Dayak-onion, which possesses a distinctly bitter and acidic flavor, across several generations. The consumption of jelly drinks is favored by individuals from many socio-cultural backgrounds and throughout different age groups. The incorporation of Dayak-onion bulb extract into a jelly drink is anticipated to enhance its organoleptic attributes and functional characteristics. The objective of this study was to investigate the impact of different concentrations (0%, 0.1%, 0.2%, and 0.3% w/v) of Dayak onion bulb extract on the physicochemical and organoleptic properties of a jelly drink. The extraction process involved the utilization of the maceration method, employing a 96% food-grade ethanol solvent. Subsequently, the resulting extract was subjected to freeze drying and subsequently incorporated into a jelly drink. The physicochemical study revealed a statistically significant difference in the color, pH level, antioxidant activity, total phenolic content, and flavonoid content (P-value < 0.05) of the jelly drink. However, no significant change was seen in the syneresis level, gel strength, and hardness (P-value > 0.05). All jelly beverages have met the criteria outlined in the National Standard of Indonesia (SNI) 01–3552-1994 for total plate count and coliform microbiological contamination, indicating that they are deemed safe for consumption. According to the results of the hedonic-organoleptic and efficacy index tests, it was determined that the jelly drink containing 0.1% Dayak onion bulb extract exhibited superior qualities and was the most favored among the jelly drinks evaluated.

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	Antioxidant; dayak onion; functional food; jelly drink
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	YAYON PAMULA MUKTI
Date Deposited:	03 Jan 2024 04:20
Last Modified:	03 Jan 2024 04:20
URI:	http://repository.ubaya.ac.id/id/eprint/45581

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