LITERATURE REVIEW : THE POTENTIAL OF ELEUTHERINE AMERICANA MERR AND ITS APPLICATION IN FOOD PRODUCTS

Abstract

Tiwai onions, also known as Dayak onions, are a variety of plants found in Indonesia, particularly in the Kalimantan region, where they are traditionally cultivated by the Dayak people. These onions are commonly used in ways similar to shallots, including pickles, sweets, culinary spices, and herbal drinks. Tiwai onions are rich in bioactive compounds, such as alkaloids, steroids, flavonoids, glycosides, tannins, and phenolics, which offer various health benefits. The extraction of these bioactive components from tiwai onions typically employs the maceration method, using various solvents such as ethanol, distilled water, n-hexane, ethyl acetate, and others. Different solvents yield varying amounts of bioactive components. Several studies have highlighted the numerous benefits of tiwai onions, which include the potential to reduce high blood pressure, high cholesterol, diabetes, constipation, kidney stones, cancer, and the risk of stroke. Currently, tiwai onions are being explored as a supplement or fortification ingredient in food products, including candies. Future research in this area is anticipated and should focus on innovative food fortification technologies that can effectively incorporate tiwai onion extracts. This approach can potentially enhance both the yield and economic viability of tiwai onion cultivation.