Karakteristik Protein, Profil Asam Lemak, dan Kandungan Nitrit Pada Daging Kebab Komersial Di Jakarta Selatan

Abstract

MUHAMMAD MIQDAD BAHRUDIN. Karakteristik Protein, Profil Asam Lemak, dan Kandungan Nitrit pada Daging Kebab Komersial di Jakarta Selatan. Dibimbing oleh CAHYO BUDIMAN dan IRMA ISNAFIA ARIEF.

Kebab merupakan pangan olahan berbasis daging yang semakin meningkat konsumsinya terutama di wilayah perkotaan. Hal ini memunculkan perhatian terhadap kualitas gizi dan keamanan pangan produk tersebut. Penelitian ini bertujuan untuk menganalisis kualitas gizi dan keamanan pangan daging kebab komersial yang beredar di Jakarta Selatan berdasarkan kadar protein, profil asam lemak, dan kandungan nitrit. Penelitian menggunakan tiga merek kebab komersial dominan, yaitu Warna Kebab, Sahara Kebab, dan Bidayah Kebab. Analisis kadar protein dilakukan dengan metode Lowry, profil asam lemak dianalisis menggunakan kromatografi gas (GC–FID), dan kandungan nitrit ditentukan dengan metode spektrofotometri UV–Vis berdasarkan reaksi Griess. Data dianalisis secara deskriptif dan disajikan dalam bentuk nilai rataan dan standar deviasi. Hasil penelitian menunjukkan bahwa kadar protein daging kebab berkisar antara 15,09–18,21 g/100 g yang menandakan cukup baik. Kandungan nitrit pada seluruh sampel tidak terdeteksi (<0,3 mg/kg), sehingga masih jauh di bawah batas maksimum yang ditetapkan BPOM. Profil asam lemak menunjukkan dominasi asam lemak jenuh, terutama asam palmitat dengan kontribusi signifikan, asam oleat sebagai asam lemak tak jenuh tunggal utama. Secara keseluruhan, kebab komersial di Jakarta Selatan memiliki kandungan protein yang relatif baik dan aman dari aspek nitrit, namun mengandung proporsi lemak jenuh yang cukup tinggi sehingga perlu dikonsumsi secara bijak.

Kata kunci: daging kebab, protein, profil asam lemak, nitrit, keamanan pangan

MUHAMMAD MIQDAD BAHRUDIN. Protein Characteristics, Fatty Acid Profile, and Nitrite Content of Commercial Kebab Meat in South Jakarta. Supervised by CAHYO BUDIMAN and IRMA ISNAFIA ARIEF.

Kebab is a meat-based processed food whose consumption has been increasing, particularly in urban areas. This trend raises concerns regarding the nutritional quality and food safety of such products. This study aimed to evaluate the nutritional quality and food safety of commercial kebab meat marketed in South Jakarta based on protein content, fatty acid profile, and nitrite levels. The study examined three dominant commercial kebab brands, namely Warna, Sahara, and Bidayah Kebab. Protein content was determined using the Lowry method, fatty acid profiles were analyzed by gas chromatography equipped with a flame ionization detector (GC–FID), and nitrite content was measured using UV–Vis spectrophotometry based on the Griess reaction. Data were analyzed descriptively and presented as mean values and standard deviations. The results showed that the protein content of kebab meat ranged from 15.09 to 18.21 g/100 g, indicating a relatively good protein level. Nitrite was not detected in any of the samples (<0.3 mg/kg), remaining well below the maximum limit established by the Indonesian National Agency of Drug and Food Control (BPOM). The fatty acid profile was dominated by saturated fatty acids, particularly palmitic acid, with oleic acid being the predominant monounsaturated fatty acid. Overall, commercial kebabs in South Jakarta exhibit acceptable protein content and are safe with respect to nitrite levels; however, the relatively high proportion of saturated fatty acids suggests that consumption should be moderated.

Keywords: fatty acid profile, food safety, kebab meat, nitrite, protein