Filtrasi dan Aktivitas Antioksidan Sosis Komersial Fermentasi dan Non-Fermentasi

Abstract

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.