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

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). 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