Work

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

Year: 2023

Type: book-chapter

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 sociocultural 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% fo od-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 (Pvalue > 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.

Source: Advances in biological sciences research/Advances in Biological Sciences Research

DOI: 10.2991/978-94-6463-322-1_8

Authors: Yayon Pamula Mukti, Berliana Yusup, Ardhia Deasy Rosita Dewi, Se Chan Kang

Institutions: University of Surabaya, Kyung Hee University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

OpenAlex ID: W4390232129