Utilization of the tiwai plant (Eleutherine americana merr) as a functional instant drink containing antioxidant

Utilization of the tiwai plant as a functional instant drink containing antioxidants, one of the product diversifications to increase farmers’ income. This study aims to determine the effect of the ratio of tiwai extract and palm sugar on physical properties, organoleptic, antioxidant activity, and glucose response. This study used a non-factorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replications. The data obtained were analysed using variance, if it had an effect, a further test of Honest Significant Difference (HSD) was carried out, while the glucose response data was carried out by the T-test. The results showed that the comparative treatment of tiwai extract and palm sugar had no significant effect on hedonic taste, water content, ash content, Brix degree, precipitate, and glucose response. The water content obtained ranged from 3.67%-5.17%. The antioxidant activity values obtained ranged from 60.77 ppm to 153.81 ppm (strong to weak categories). Instant tiwai drink does not increase blood glucose levels, does not interfere with systolic and diastolic responses, and does not trigger an increase in heart rate.


Introduction
Tiwai onions (Eleutherine americana Merr.) can also be known as Dayak onions.Dayak onions are a typical Kalimantan plant which is useful as a medicinal plant.The Dayak people for generations have used this plant as a medicine, namely the treatment of various types of diseases such as lowering cholesterol (1), The content of Tiwai onions has great potential as a functional food.The type of drink that is quite popular with people now is powdered drinks.Instant tiwai powder drink is the processing of semi-finished products that can prevent various diseases, one of which is diabetes mellitus and hypertension, because tiwai onions contain compounds that have potential as antioxidants, namely flavonoids, phenolics, and tannins, alkaloid compounds, glucosides, and alkaloids (2)(3)(4)(5).
Food products made from tiwai onions, whether in wet or dry form, still have weaknesses.The weakness of the tiwai onion is that it has a bitter taste and a distinctive aroma from the tubers, so that additional ingredients are needed to cover these weaknesses by adding palm sugar.Palm sugar is a processed food sourced from the processing of palm sap.Palm sugar is widely consumed as a natural sweetener which is quite safe for the body.Palm sugar contains antioxidants and micronutrients such as thiamine, nicotinic acid, ascorbic acid, vitamin B12, vitamin B2, vitamin A, vitamin E, folic acid, crude protein, and mineral salts (6).The advancement of technology and industry in food processing is shown by the many inventions of instant drinks with various flavors and brands.Instant powdered drinks are 1302 (2024) 012089 IOP Publishing doi:10.1088/1755-1315/1302/1/012089 2 food products in the form of granules (powder/flour) which dissolve easily in hot or cold water, are easy to pour without clogging, do not clot, get wet easily, and dissolve quickly (7).
The use of food grown from the environment around us is very important in supporting product diversification and increasing types of food processing and farmers' income in the future, one of which is the tiwai plant.

Research Methods
Utilization of tiwai plants as a new product in food diversification efforts and increasing farmers' income sources.

Materials and Tools
The materials used in this study were 6-month-old tiwai onions obtained from the Bernatal Saragih garden on Jl.Ring Road 2 Samarinda, commercial palm sugar, bottled mineral water, distilled water, 95% ethanol, and DPPH (2,2-diphenyl-l-picryhydrazyl) powder.

Preparation of Tiwai Extract
Tiwai onions that are 6 months old are first sorted, then washed under running water.Next, the tiwai onions are cut and mashed using a blender with a ratio of 200 ml of water for every 100 grams of tiwai onions or a ratio of 2:1.

Making Instant Tiwai
The tiwai onion extract obtained is put into a frying pan and the palm sugar is mixed according to the ratio of 6 treatments, then heated over low heat until the palm sugar melts and once it thickens the heat is turned off and continued to stir until it crystallizes.Cooled to room temperature then ground with a blender and sifted using an 80 mesh sieve to produce instant tiwai powder.

Data Analysis
The research data were analyzed statistically using analysis of variance (ANOVA).If a significant effect is obtained, it will be continued with the Honest Significant Difference (HSD) test at the 5% level, while for glucose response data it is carried out with the T test.

Antioxidant Activity Test
The value of instant tiwai antioxidant activity with a comparison of tiwai extract and palm sugar is presented in the following figure: Based on the antioxidant activity test using the DPPH method, it was shown that the comparison of tiwai extract and palm sugar in instant tiwai had DPPH inhibition values, respectively, 153.81 ppm; 60.77 ppm; 79.75 ppm; 89.65 ppm; 105.34 ppm and 183.80 ppm, namely the comparison of tiwai extract and palm sugar in treatment P0 (0:100), P1 (100:100), P2 (100:200), P3 (100:300), P4 ( 100:400) and P5 (100:500).Several other studies have shown that the product of the Mailard reaction has antioxidant activity.Choong's research states the results of a comparative study of antioxidant activity between palm sugar and white sugar where palm sugar has an antioxidant activity of 28.88%.The results of the data obtained that the more use of palm sugar in tiwai instant results in higher antioxidants or lower IC50 values.This is presumably due to the crystallization process in instant tiwai which is carried out by stirring using a heating process until crystals form.This process can cause a reduction in antioxidants found in tiwai onions and palm sugar.The heating method of the product can also affect the nutritional value and antioxidant capacity caused by cell damage due to heat.Antioxidant capacity is mainly because it has more phenolic hydroxyl groups relatively higher thermostability (9).

Physical and Sensory Properties of Instant Tiwai
The results of the analysis of water content, ash content, dissolution rate, Brix degree and panelists' assessment of hedonic and hedonic quality can be seen in Table 1a and 1b.Based on the results of the analysis of variance, it was shown that the treatment of tiwai extract and palm sugar had no significant effect on the instant tiwai ash content produced.Instant tiwai ash content ranges from 1.92%-3.58%.If seen from the Indonesian National Standardization Agency 01-4320-1996 the maximum ash content of instant powder drink is 1.5%.

Dissolving speed.
Based on the results of the analysis of variance, it was shown that the ratio of tiwai extract and palm sugar had a significant effect on the solubility rate of the resulting instant tiwai.
The results of the HSD follow-up test showed that P0 (0:1) was significantly different from P1 (1:1), P2 (1:2), P3 (1:3), P4 (1:4) and P5 (1:5).The dissolving speed of instant tiwai obtained in the treatment of different comparisons of tiwai onion extract and palm sugar ranged from 8.27 ± 0.11 to 18.13 ± 0.07 seconds.The results of the data obtained are that the higher the amount of added palm sugar, the value of the dissolved velocity of instant tiwai decreases, conversely the lower the amount of added palm sugar, the higher the value of the dissolved velocity of instant tiwai.This is influenced by the water content of the instant powder drink produced, the lower the water content, the shorter the time required for brewing.

Degree Brix.
The results of the analysis of variance showed that the addition of tiwai extract and palm sugar had no significant effect on the resulting instant tiwai.The degree of instant tiwai Brix obtained in each different treatment ranged from 8.43 ± 0.34°Brix to 8.83 ± 0.76°Brix.

Colour.
Based on the results of the hedonic test on colour, the average acceptance scale for the colour hedonic test of instant tiwai products with the ratio of tiwai extract and palm sugar produced was 2.89 (rather like) to 3.15 (like).Panellists preferred the colour of instant tiwai with added palm sugar more than the colour of instant tiwai which added palm sugar and tiwai extract.The hedonic quality test for instant tiwai colour ranged from 2.40 (slightly blackish brown) to 3.62 (dark brown).The hedonic quality of the colour most frequently chosen by panellists is at P0 (0:1) around 3.62 (blackish brown).According to the panellists, the colour produced in each treatment was almost the same, namely blackish brown.This is thought to be because the higher the influence of palm sugar given, the colour of the instant tiwai will be blackish brown.

Aroma.
Based on the results of variance analysis at the α level of 5%, it shows that the ratio of tiwai extract and palm sugar has a significant effect on the hedonic and hedonic quality of instant tiwai aroma.In the hedonic test, the aroma of instant tiwai ranged from 2.16 (somewhat like) to 2.89 (somewhat like).The results of the hedonic test on aroma showed that the average acceptance scale of the hedonic test for the aroma of instant Tiwai products with the resulting ratio of Tiwai onion extract and palm sugar was somewhat favourable.This shows that all comparison treatments of tiwai onion extract and palm sugar in making instant tiwai can be accepted by the panellists because they have almost the same level of acceptance.In the hedonic quality test, the aroma of instant tiwai ranged from 2.58 (slightly scented with tiwai onions and palm sugar) to 3.47 (scented with tiwai onions and palm sugar).The hedonic quality value of the aroma that many panellists chose was P2 (1:2) around 3.47 (scented of tiwai onions and palm sugar).The higher the ratio of tiwai onion extract and palm sugar added, the scale results on the hedonic quality of aroma against instant tiwai increases.It is suspected that mixing tiwai onion extract and palm sugar in instant tiwai can equalize the unpleasant aroma of tiwai onions and palm sugar in instant tiwai, so that the resulting instant tiwai product has a blend of the aroma of tiwai onions and palm sugar.
3.2.6.Flavour.Based on the results of the analysis of variance, it is known that the ratio of tiwai onion extract and palm sugar has no significant effect on hedonic, but has a significant effect on the hedonic quality of instant tiwai flavour.In the hedonic test, the instant tiwai taste ranged from 2.59 (somewhat like) to 3.18 (like).The higher the addition of palm sugar in instant tiwai, the scale of panellists' acceptance of the hedonic taste increases.This is probably due to the content of saponins and tannins contained in the tiwai onion is covered, so it does not cause a dominant bitter and astringent taste.In terms of hedonic quality, the taste of tiwai ranges from 2.41 (slightly tastes of tiwai onions and palm sugar) to 3.72 (tastes of tiwai onions and palm sugar).

Glucose Response
Based on the results of the T test showed that all comparisons of tiwai extract and palm sugar had no significant effect on blood glucose response, systolic blood pressure, diastolic blood pressure, and heart rate.The results of the research conducted showed that all comparisons of tiwai extract and palm sugar had no significant effect on blood glucose responses.This is because the main ingredient used in the study, namely palm sugar, does not accelerate the rate of increase in blood glucose 15 minutes after drinking it.The research results of (10), showed that consuming tiwai dye herbal drink 2 times a day for 7 days can reduce cholesterol by 5.33 mg/dL in female patients with hypercholesterolemia.Likewise, healthy people drink tiwai herbal extract added with sugar as much as 10 g each in 150 ml of warm water and 150 ml of tiwai herbal extract.This is in line with (11), which stated that drinks containing tiwai extract decreased blood glucose levels for longer.Based on the results of research that has been done on the comparison treatment of tiwai extract and palm sugar has no significant effect on systolic and diastolic responses.The results of this study are not in line with the results of research from (12), which states that the tanol extract of Dayak onions (Eleutherine americana Merr) can reduce systolic and diastolic blood pressure.Dayak onion tanol extract has a systolic antihypertensive effect of ≥ 20 mmHg at a dose of 400/kg BW can reduce diastolic blood pressure which is not significantly different.Whereas in the research that has been done, this instant tiwai drink product is very good for consumption because it does not interfere with the systolic and diastolic responses of the heart.Antioxidants in their natural forms are more effective for Peripheral arterial disease patients (11).Having a higher body mass index in midlife was associated with the development of hypertension (12).

Figure 1 .
Figure 1.Antioxidant Activity with Comparison of Tiwai Extract and Palm Sugar.

Table 1a .
Physical and Sensory Properties of Instant Tiwai.

Table 1b .
Physical and Sensory Properties of Instant Tiwai.

Table 2a .
Results of Glucose Response T-test Values.

Table 2b .
Results of Glucose Response T-test Values.