Identifikasi morfometri karakteristik dan ekstraksi komponen bioaktif daging kelelawar di Sulawesi

Abstract

This study aims to determine the species of fruitbats, bioactive compounds in meat, carcass and meat product, meat quality and nutritional value, level of consumer acceptance of processed meat, and security of processed meat as food. The results showed five species of bats identified to species level, and 3 types to genus level. Carcass production of Acerodon celebensis were 51.98-56.04%, Pteropus alecto (54.49-56.55%), Nyctimene cephalotes (61.58%), Rousettus amplexicaudatus (55.65%) Thoopterus sp (49.29-64.07%), and meat production were 54.81-56.92, 45.37-54.03, 50.27, 51.67, 51.41-51.86%, respectively. The pH value and water holding capacity for unfrozen P. alecto meat were higher than frozen Pteropus alecto meat, pork, chicken, and tuna, while the cooking loss were lower. Protein, water, Ca and P percentage of P. alecto and R. amplexicaudatus were lower than pork, chicken, and tuna, but the fat percentage was higher. Ratio of saturated fatty acid (SFA), Monounsaturated fatty acid (MUFA), and Polyunsaturated fatty acid (PUFA) for A. celebensis was 17.21:13.27:1, for P. alecto was 23.36:13.13:1, for R. amplexicaudatus was 6.51:4.88:1, for pork was 2.48:2.83:1, Chicken was 2:1.5:1, Tuna was 1.08:0.6:1. Ratio of essential amino acids and non essential amino acids for A. celebensis was 1.16:1, for P. alecto was 0.98:1, for R. amplexicaudatus was 1.05:1, for pork was 1.1:1, for chicken was 1.17:1, and for tuna was 1.12:1. Cholesterol for P. alecto, R. amplexicaudatus, pork, chicken, and tuna were 284.20, 234.75, 287.54, 192.88, 263.15, 138.21 mg, respectively. LC-MS results showed that the highest in percentage were compounds with molecular weights of each 413.2692 (C26H3704), 324.2691 (C23H34N), 276.2 (C19H34N), and 319.3 (C21H39N2). Consumer preference for processed P. alecto meat was the same with conventional livestock meat and tuna. P. alecto meat was cooked rica-rica that stored up to 14 days in freezing temperatures contained total microbial count of 3.1 x 104 cfu/mL-6.0 x 104 cfu/mL, Staphylococcus aureus, 7.7 x 101 cfu / mL - 7.6 x 103 cfu / mL. Escherichia coli and Salmonella sp was negative. The total microbial count of P. alecto meat that cooked kari was 6.8 x 105 cfu / mL - 9.7 x 105 cfu/mL, S. aureus was 4.3 x 101 cfu / mL - 1 x 104 cfu / mL. E. coli <3 / mL, and Salmonella sp was negative. The conclusions of this study was fruit bats were found 5 sp. The body weight could be used to predict the expected growth rate and carcass component of the fruit bats. The quality for fruit bat meats are similar with conventional livestock and tuna. Rica-rica P. alecto meat and curry were preferred by consumers and safe for consumption up to 14 days of storage at 5ºC.