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

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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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  -