| dc.description.abstract | Jambal Patin is a fisheries product made from striped catfish (Pangasius hypophthalmus) through salting and drying process. Jambal patin contain high fat especially the unsaturated fatty acid so that easy to oxidated that generate rancidity. In others hand, salting and drying process could enhance the lipid oxidation in this product. In this research, betel leaf extract was applied to inhibit the lipid oxidation in jambal patin. Two treatments were applied. First, the combination of 22,5% betel leaf extract and salt solution with ratio of 1:2, 1:3, 1:4, 1:5 and the salt solution without betel leaf extract as control. Second, the storage time for two months. The lipid oxidation inhibition were monitored by determining the TBARS value, anisidine value and fluorescent products every two weeks for two months. Sensory analysis was conducted to determine the sensory changes of jambal patin caused by betel leaf treatments. Two Factorial Completely Randomize Design and Duncan Test were used as statistical analysis. The result showed that betel leaf extract has antioxidant activity better than BHT (IC50 of betel leaf extract was 134 μg/ml, lower than BHT that was 197 μg/ml). The betel leaf extract with ratio of 1:2, 1:3, 1:4, 1:5 could inhibit the lipid oxidation of jambal patin for 2 months with parameter of TBARS value, anisidine value and fluorescent products. Striped catfish contain 56.83% of unsaturated fatty acid and 43.17% of saturated fatty acid. The highest unsaturated fatty acid is linoleic acid 108.04 mg/g fish oil ( jambal patin with betel leaf extract treatment 1:2), 90.09 mg/g fish oil in control and 113 mg/g fish oil in fresh striped catfish meat. The control treatment was more rancid than the treatment with betel leaf extract. The colour and taste of betel leaf could influence the colour and taste of jambal patin. However, jambal patin with betel leaf extract 1:5 could inhibit the lipid oxidation and has sensory value better than other betel leaf extract treatments | id |
