Chemical and organoleptic properties of bekai (pycnarrhena tumefacta miers) leaves for flavouring agent (bio-vetsin); Karakteristik kimia dan organoleptik daun bekai (pycnarrhena tumefacta miers) untuk penyedap alami (bio-vetsin).

The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (MSG). Utilization of MSG, in long-term, may cause health problems, especially triggering cancer cells. Therefore, it is necessary to introduce and increase 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 was predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 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 contain strong antioxidant activities and some of them are commonly used as flavour agent in cuisine for some food industries. Meanwhile, results of organoleptic tests presence in three soup variant showed that soup with additional Bekai leaves has best acceptance in the children's perception due to unique smell, tasty and no colour changing compared with added MSG and control. Thus bekai leaf can be used as an innovation for healthy food and new market opportunities for MSG substitutes. © 2020 IJFR All rights reserved. Open access under CC BY-NC-SA license.