Phytochemicals, Quality and Glycemic Response Fern Red Herbal (Stenochlaena palustris)

Bernatal Saragih, Henoch Tegar Prakoso, Anton Rahmadi, Aswita Emmawati, Odit Ferry Kurniadinata

Abstract


Red fern (Stenochlaena palustris) is an endemic plant that is widely present in open swamps and in tropical rainforests of Borneo. Fern is used as a vegetable by Dayak tribe and has potential for health. Therefore it is necessary to research the utilization of ferns as functional food with the addition of basil leaves as a natural flavor. The research method was performed using Completely Randomized Design (CRD) with a single factor with 6 treats of adding basil leaves of 5 g, 4 g, 3 g, 2 g, 1 g and as a 0 g control. The results of phytochemical analysis on fresh red fern positively contain alkaloids, flavonoids, hydroquinone phenols, steroids, and saponins. The addition of basil leaves has no significant effect on water content, ash content, hedonic and hedonic quality of color, hedonic and hedonic quality of aroma, hedonic and hedonic taste quality, color formation speed without stirring, color forming speed with stirring and color intensity. The best treatment is the addition of basil leaves as much as 5 g with water content of 16.37 ± 4.88%, ash content of 0.95 ± 0.004%, hedonic color like, hedonic quality of brownish red color, aroma rather like, hedonic quality basil-scented aroma, hedonic taste rather like, Hedonic taste very sweet, color formation speed without stirring 7.18 ± 0.75 minutes, color formation speed with stirring 24.85 ± 4.37 seconds, color intensity 0.76 ± 0.05. EC50 red fern herbal drink is 174,95 ppm. The healthy volunteers who drank a 150 ml red herbal fern drink with the addition of 10 g sugar had a lower glycemic response compared with a control drinking only 150 ml of water with 10 g of sugar added. 


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