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Title: | Sifat Kimia dan Aktivitas Antioksidan Daging Sapi Meltique Panggang yang Diinjeksi Palm Kernel Oil |
Other Titles: | Chemical Properties and Antioxidant Activity of Roasted Beef Meltique Injected with Palm Kernel Oil |
Authors: | Apriantini, Astari Aditia, Edit Lesa Tulhaya, Rahma |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Daging meltique adalah daging sapi yang disuntik dengan lemak untuk
meningkatkan kelembutan dan rasa selama pemrosesan. Penelitian ini bertujuan
menganalisis pengaruh penyuntikan minyak palm kernel oil (PKO) dan minyak
canola pada daging meltique yang dipanggang terhadap sifat kimia dan aktivitas
antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan
dua faktor yaitu konsentrasi dan jenis minyak. Faktor A, yaitu jenis minyak yang
digunakan dalam emulsi (kontrol, minyak palm kernel oil (PKO), dan minyak
canola) dan faktor B, yaitu konsentrasi emulsi (X1 dan X2). Hasil penelitian
menunjukkan sifat kimia daging meltique panggang adalah sama untuk semua
perlakuan. Kadar malonaldehida (MDA) daging metique dengan injeksi minyak
canola nyata lebih tinggi dibandingkan perlakuan lainnya (P<0,05) yaitu sebesar
11,76 dan 16,23 (nmol ml-1
). Selain itu, penambahan minyak palm kernel oil
(PKO) menunjukkan nilai aktivitas antioksidan yang nyata lebih tinggi (P<0,05)
dibandingkan perlakuan lainnya, hal ini ditunjukkan dengan kemampuannya dalam
menghambat 2,2- diphenyl-1-picrylhydrazyl (DPPH) sebesar 13,42% dan kapasitas
antioksidan sebesar 54,04 mgEVC g-1 Meat meltique is beef that is injected with fat to improve tenderness and flavor during processing. This study aims to analyze the effect of palm kernel oil (PKO) and canola oil injection on grilled meltique meat on chemical properties and antioxidant activity. This study uses a complete randomized design (RAL) with two factors, namely concentration and type of oil. Factor A, which is the type of oil used in the emulsion (control, palm kernel oil (PKO), and canola oil) and factor B, which is the concentration of the emulsion (X1 and X2). The results showed that the chemical properties of grilled meltique beef were similar for all treatments. However the level of malonaldehyde (MDA) of beef meltique injected with canola oil was significantly higher (P<0,05) compare to other treatment with result were 11,76 and 16,23 (nmol ml-1 ). In addition, injection of palm kernel oil (PKO) has significantly higher (P<0,05) in antioxidant activity values compare to other treatment. It shown by its ability to inhibit 2,2-diphenyl-1-picrylhydrazyl (DPPH) by 13.42% and antioxidant capacity of 54.04 mgEVC g-1 |
URI: | http://repository.ipb.ac.id/handle/123456789/158081 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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cover_D3401201043_5f9627c472e4424eab7f5e6230f1f03a.pdf | Cover | 223.54 kB | Adobe PDF | View/Open |
fulltext_D3401201043_cfba811f338241a5b92b80052fe12b28.pdf Restricted Access | Fulltext | 765.88 kB | Adobe PDF | View/Open |
lampiran_D3401201043_0c41c061ee934a39a7e949306a9769e2.pdf Restricted Access | Lampiran | 238.5 kB | Adobe PDF | View/Open |
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