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All Journal Journal of Tropical Soils Indonesian Journal of Forestry Research Jurnal Penelitian Hutan dan Konservasi Alam Jurnal Penelitian Hasil Hutan Jurnal Penelitian Kehutanan Sumatrana JOIV : International Journal on Informatics Visualization BioEksakta : Jurnal Ilmiah Biologi Unsoed Indonesian Journal of Forestry Research Indonesian Journal of Jamu
Maman Turjaman
Research, Development and Innovation Agency, Ministry of Environment and Forestry, Jl. Gunung Batu No. 5 Bogor, West Java, Indonesia 16610
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Veterinary

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Journal : Indonesian Journal of Forestry Research

 1 
CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN) Maharani, Rizki; Fernandes, Andrian; Turjaman, Maman; Kuspradini, Harlinda; Lukmandaru, Ganis
Indonesian Journal of Forestry Research Vol. 7 No. 2 (2020): Indonesian Journal of Forestry Research
Publisher : Association of Indonesian Forestry and Environment Researchers and Technicians

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59465/ijfr.2020.7.2.121-133

Abstract

The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (M.S.G.). M.S.G. utilizations, in long-term, may cause health problems, especially triggering cancer cells. Therefore necessary to introducing and increasing a natural flavouring agent to eliminate those health problem, such as bekai leaf. Bekai (Pycnarrhena tumefacta Miers) is familiar as a natural flavour agent (bio-vetsin) in cuisine for forest communities in Nyapa Indah Village, Berau, East Kalimantan, Indonesia. However, until now there has been no proper analysis support for widespread utilization of bekai leaf. This paper studies the presence of phytochemicals, antioxidant and GC MS analysis from bekai leaf extracts, as well as five hedonic classifications of organoleptic test, to reinforce the need for a better understanding of consumers reaction in terms of possible acceptance of additional bekai leaves applied in soup as bio-vetsin. Present study showed that the qualitative screening of phytochemical compounds in bekai leaves ethanolic extracts revealed presence of alkaloids, flavonoids, tannins and steroids. Antioxidants of bekai leaves using 2,2-diphenyl-1-picrylhydrazy (DPPH) method showed that concentrated extract has 80.1%, which predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 5 (five) major compounds, i.e. oxirane dodecyl, gamma sitosterol, vitamin E (α tokoferol), 9.12-Octadecadienoic acid (Z,Z)- (natural linoleic acid), and 3-Tetradecanynoic acid (myristic acid). These chemical compound in related with their phytochemical were predicted to contained strong antioxidant activities and some of them commonly used as flavour agent in cuisine for some food industries.
Co-Authors A.W. Gunawan, A.W. Andrian Fernandes, Andrian Anna Hairani Asep Hidayat Athaillah Mursyid Choiron, Dodik Daniel Happy Putra Dian Rachma Wijayanti Djarwanto Djarwanto Eka Novriyanti Erdy Santosa Erdy Santoso Erry Purnomo Fajar Lestari Ganis Lukmandaru Heliza Rahmania Hatta, Heliza Rahmania Hendrik Segah, Hendrik Hideyuki Saito, Hideyuki Irman Hermadi Irnayuli R. Sitepu Irnayuli R. Sitepu, Irnayuli Keitaro Tawaraya Khoerul Anwar Kunihide Takahashi, Kunihide Liling Triyasmono Luciasih Agustini Masato Shibuya, Masato Mitsuru Osaki Muhammad Ikhwan Rizki Patricia Erosa Putir, Patricia Erosa Pratiwi Pratiwi Rahmanto, Beny Rizki Maharani Ronny Tambunan Satoshi Tahara SATRIYAS ILYAS Sehat Jaya Tuah, Sehat Jaya Sihati Suprapti Siti S. Miftahuliyah Sri Nurdiati Suwido Hester Limin, Suwido Hester Wasrin Syafii Wawan Halwany, Wawan Yahya Jamal, Yahya Yana Sumarna, Yana Yasuyuki Hashidoko Yulia, Raina Yutaka Tamai