Update Artikelilmiah: 22204

KRIS IMANIAS TRIKASIHPUTRI GULO

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Abstrak (Bhs. Indonesia)

Sosis ikan menjadi produk pangan yang makin digemari karena bahan bakunya yang murah dan mudah didapat, rasanya enak dan teksturnya mudah diolah. Akan tetapi, olahan pangan berbasis ikan mudah mengalami kerusakan seperti kebusukan karena mikroorganisme dan ketengikan karena kerusakan oksidatif lemak akibat dari tingginya kandungan asam lemak dalam daging ikan. Umumnya cara pengawetan pangan berlemak adalah dengan pemberian senyawa antioksidan. Kecombrang diketahui mengandung senyawa bioaktif yang bersifat sebagai antioksidan. 
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrat bunga dan buah kecombrang serta membandingkan konsentrasi penambahan konsentrat dalam edible coating terhadap kerusakan oksidatif pada produk sosis ikan gurami selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Faktor yang diteliti, yaitu jenis konsentrat kecombrang, terdiri atas konsentrat bunga dan buah; serta konsentrasi penambahan konsentrat, terdiri atas konsentrasi 1%, 2%, 3%, dan 4%. Variabel yang diamati meliputi karakteristik kimia edible coating (kadar total fenol, kadar total flavonoid, dan aktivitas antioksidan), serta kualitas sosis ikan gurami selama penyimpanan (kadar asam lemak bebas (FFA) dan kadar malondialdehid (MDA)). 
Hasil penelitian menunjukkan penambahan konsentrat bunga dan buah kecombrang dalam edible coating mampu mencegah kerusakan oksidatif sosis ikan gurami selama penyimpanan. Konsentrat buah kecombrang lebih efektif dalam menurunkan kadar FFA dan MDA, sementara konsentrat bunga menyebabkan kadar FFA dan MDA relatif stabil. Konsentrasi 4% memiliki kadar fenol, kadar flavonoid, dan nilai aktivitas antioksidan lebih tinggi dibandingkan konsentrasi 1%, 2%, dan 3%. Konsentrasi 2% sudah cukup untuk menekan kerusakan oksidatif sosis ikan gurami dengan menurunkan kadar FFA dan MDA.

Abtrak (Bhs. Inggris)

Fish sausage become more attractive because the raw materials are cheap and easily obtain, it is tasteful, and the texture is easy to process. However, foods based on fish are easily damage like rottenness because microorganism and rancidity because oxidative damage that was caused by fatty acids content in fish are high. Generally the way of preservation fatty foods are by giving an antioxidant compound. Kecombrang is known contain bioactive compounds as antioxidant and antimicrobial, so it can maintain the quality and extend the shelf life of various foods product. 
This research was aimed at determining effect of adding the concentrates of flower and fruit kecombrang and compares the concentration of concentrates addition on edible coating to oxidative damage of gourami sausage during storage. This research used Completely Randomized Design. Factors in this research are types of concentrate kecombrang, consist of flower and fruit concentrates; and concentration of concentrates addition on edible coating, consist of 1%, 2%, 3%, and 4%. Variables in this research are chemical characteristic of edible coating (total phenolic content, total flavonoids content, and antioxidant activity), and the quality of gourami sausage during storage (free fatty acid levels (FFA) and malondialdehid levels (MDA)). 
The results showed that addition of the concentrates of flower and fruit kecombrang are able to prevent oxidative damage on gourami sausage during storage. Concentrate of kecombrang fruit is more effective to reduce FFA levels and MDA levels, while concentrate of kecombrang flower cause the FFA levels and MDA levels are relatively stable. Concentration the concentrate of 4% in edible coating had total phenolic content, total flavonoid content, and antioxidant activity higher than concentration of 1%, 2%, and 3%. Concentration the concentrate of 2% in edible coating is already able to suppress oxidative damage on gourami sausage by lowering FFA levels and MDA levels.

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