Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022)

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

Authors
Yayon Pamula Mukti1, *, Berliana Yusup1, Ardhia Deasy Rosita Dewi1, Se Chan Kang2
1Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Kalirungkut, Surabaya, 60293, Jawa Timur, Indonesia
2Graduate School of Biotechnology, Kyung Hee University, Kyungheedae-Ro Street No 26, Dongdaemun-Gu, Seoul, 02447, Republic of South Korea
*Corresponding author. Email: yayon.mukti@staff.ubaya.ac.id
Corresponding Author
Yayon Pamula Mukti
Available Online 30 December 2023.
DOI
10.2991/978-94-6463-322-1_8How to use a DOI?
Keywords
Antioxidant; dayak onion; functional food; jelly drink
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.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022)
Series
Advances in Biological Sciences Research
Publication Date
30 December 2023
ISBN
978-94-6463-322-1
ISSN
2468-5747
DOI
10.2991/978-94-6463-322-1_8How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

TY  - CONF
AU  - Yayon Pamula Mukti
AU  - Berliana Yusup
AU  - Ardhia Deasy Rosita Dewi
AU  - Se Chan Kang
PY  - 2023
DA  - 2023/12/30
TI  - Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food
BT  - Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022)
PB  - Atlantis Press
SP  - 64
EP  - 72
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-322-1_8
DO  - 10.2991/978-94-6463-322-1_8
ID  - Mukti2023
ER  -