Filtrasi dan Aktivitas Antioksidan Sosis Komersial Fermentasi dan Non-Fermentasi
Date
2023Author
Astandifiyah, Raihani Hasna
Budiman, Cahyo
Arief, Irma Isnafia
Metadata
Show full item recordAbstract
Antioksidan merupakan senyawa yang dapat menghambat dan mencegah
terjadinya proses oksidasi. Penelitian ini bertujuan menyaring peptida dari sosis
fermentasi dan non fermentasi yang tersedia komersial di pasar lokal, melihat
kandungan kimia produknya, dan menentukan aktivitas antioksidannya.
Kandungan kimia sosis diuji dengan uji proksimat dan uji Lowry, sementara
aktivitas antioksidan dengan metode DPPH. Data dianalisis dengan uji ANOVA.
Hasil menunjukkan pada analisis proksimat hanya kadar air dan kadar lemak ketiga
sosis yang berbeda (P<0,05). Konsentrasi protein sosis fermentasi nyata lebih tinggi
dibandingkan sosis non fermentasi (P<0,05), dengan protein tertinggi pada sosis
fermentasi Pepperoni. Ekstrak sosis sapi non fermentasi memiliki nilai IC50 lebih
besar (log 2,07 ppm atau 117 ppm) dari sosis pepperoni dan salami (P<0,05). Nilai
IC50 terbaik dalam menghambat reaktivitas DPPH adalah pada sosis fermentasi
pepperoni, diikuti oleh salami dan sosis non fermentasi. Ini menunjukkan
fermentasi mampu meningkatkan kandungan kimia dan kemampuan antioksidan
sosis fermentasi produk tersebut. Antioxidants are compounds that can inhibit and prevent the process of
oxidation. This study aims to screen peptides from commercially available
fermented and non-fermented sausages in the local market, examine the chemical
content of the products, and determine their antioxidant activities. The chemical
content of the sausages was tested using proximate analysis and the Lowry assay,
while the antioxidant activity was assessed using the DPPH method. The data were
analyzed using ANOVA.The results showed that in the proximate analysis, only the
water and fat content of the three sausages differed significantly (P<0.05). The
concentration of protein in the fermented sausages was significantly higher than in
the non-fermented sausages (P<0,05), with the highest protein content found in the
fermented Pepperoni sausage. The non-fermented beef sausage extract had a higher
IC50 value (log 2.07 ppm or 117 ppm) compared to Pepperoni and Salami sausages
(P<0,05). The best IC50 value in inhibiting DPPH reactivity was found in the
fermented Pepperoni sausage, followed by Salami and non-fermented sausages.
This indicates that fermentation can increase the chemical content and antioxidant
capabilities of the fermented sausage products.