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CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN)

Indonesian Journal of Forestry Research · Vol. 7 No. 2 (2020) · pp. 121–133

DOI
10.59465/ijfr.2020.7.2.121-133
ISSN
2406-8195, 2355-7079
Published
2020-10-31
Publisher
Association of Indonesian Forestry and Environment Researchers and Technicians
Language
eng
License
creativecommons.org/licenses/by-nc-sa/4.0

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.

Keywords

Collaboration network of the authors

23 authors · 83 co-authorship links · 4 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Rizki ArisandiAffiliation unknown2
Dewi SusantiAffiliation unknown1
Ragil WidyoriniAffiliation unknown1
Budi MulyanaAffiliation unknown1
Rini PujiartiAffiliation unknown1
Budi PrasetyaAffiliation unknown1
Husna HusnaAffiliation unknown1
Albasri AlbasriUniversitas Halu Oleo1
Faisal Danu TuheteruUniversitas Halu Oleo1
Asrianti ArifUniversitas Halu Oleo1
Basrudin BasrudinUniversitas Halu Oleo1
Irdika MansurIPB University1
Miranda Hadiyanti HadijahAffiliation unknown1
Agnitje RumambiAffiliation unknown1
Armila R MaleAffiliation unknown1
Lisna HidayatiAffiliation unknown1
KrisnawatiAffiliation unknown1
Anita Apriliani Dwi RahayuAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.aptklhi.org/index.php/ijfr/oai, first harvested 8 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">CHEMICAL AND ORGANOLEPTIC PROPERTIES OF BEKAI (Pycnarrhena tumefacta Miers) LEAVES FOR FLAVOURING AGENT (BIO-VETSIN)</dc:title>
	<dc:creator>Maharani, Rizki</dc:creator>
	<dc:creator>Fernandes, Andrian</dc:creator>
	<dc:creator>Turjaman, Maman</dc:creator>
	<dc:creator>Kuspradini, Harlinda</dc:creator>
	<dc:creator>Lukmandaru, Ganis</dc:creator>
	<dc:subject xml:lang="en-US">Bekai (Pycnarrhena tumefacta Miers) leaf</dc:subject>
	<dc:subject xml:lang="en-US">phytochemicals</dc:subject>
	<dc:subject xml:lang="en-US">antioxidants</dc:subject>
	<dc:subject xml:lang="en-US">GC-MS, flavouring agent</dc:subject>
	<dc:subject xml:lang="en-US">organoleptic</dc:subject>
	<dc:description xml:lang="en-US">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.&amp;nbsp; 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.</dc:description>
	<dc:publisher xml:lang="en-US">Association of Indonesian Forestry and Environment Researchers and Technicians</dc:publisher>
	<dc:date>2020-10-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.aptklhi.org/index.php/ijfr/article/view/465</dc:identifier>
	<dc:identifier>10.59465/ijfr.2020.7.2.121-133</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Forestry Research; Vol. 7 No. 2 (2020): Indonesian Journal of Forestry Research; 121-133</dc:source>
	<dc:source>2406-8195</dc:source>
	<dc:source>2355-7079</dc:source>
	<dc:source>10.59465/10.59465/ijfr.2020.7.2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.aptklhi.org/index.php/ijfr/article/view/465/128</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Indonesian Journal of Forestry Research</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>