PEMANFAATAN MINYAK ATSIRI KULIT BUAH HONJE SEBAGAI ANTIOKSIDAN PRODUK SOSIS AYAM.

A study on the inhibition of oxidative deterioriation of chicken sausage products added with essential oil from honje (Etlingera elatior) fruit skin was conducted. The purpose of this study was to determine the antioxidative activity of essential oils of fruit peels of honje and its effect on the inhibition of oxidative deterioration of chicken sausage products. The antioxidant activity assay of the essential oils and chicken sausages added with 0, 50, 100, and 160 µg/mL essential oil was then analyzed. The best formula of chicken sausages was determined by organoleptic test, i.e.a hedonic test on untrained panelists and by the inhibition of oxidative deterioration measured as malondialdehyde content. In addition, analysis of moisture, ash, fat, protein, carbohydrate, metal contamination and microbial contamination of the sausages was also done. The results showed that the essential oil of the honje fruit skin had an antioxidant activity (IC50) of 21.296 mg/mL, and the best chicken sausages was those added with µg/mL essential oils. The characteristics of the best chicken sausages complied with SNI 01-3820-1995 sausage quality standard, with water content of 66.75% (w/w); ash content of 1.26% (w/w); fat content of 2.90% (w/w); protein content of 23.10% (w/w); carbohydrate content of 5.99% (w/w); Metal Zn 14.17 mg/kg; Cu 0.65 mg/kg; and no microbial contamination. [ABSTRACT FROM AUTHOR]

Peneltian terhadap penghambatan kerusakan oksidatif produk sosis ayam yang ditambahkan minyak atsiri kulit buah honje (Etlingera elatior) telah berhasil dilakukan. Tujuan dari penelitian ini adalah mengetahui aktivitas antioksidan minyak atsiri kulit buah honje dan pengaruhnya terhadap penghambatan kerusakan oksidatif produk sosis ayam. Pengujian aktivitas antioksidan minyak atsiri dilakukan terhadap sosis ayam dengan konsentrasi minyak atsiri 0; 0,550; 100; dan 160 µg/mL. Formula yang terbaik dipilih dari hasil uji organoleptik dengan metode uji hedonik menggunakan panelis tidak terlatih dan hasil uji penghambatan kerusakan oksidatif dengan metode uji daya hambat pembentukan malondialdehid. Selain itu, dilakukan pengujian kadar air, abu, lemak, protein, karbohidrat, cemaran logam, dan cemaran mikroba. Hasil penelitian menunjukkan bahwa minyak atsiri kulit buah honje memili ki aktivitas antioksidan (IC50) 21,296 mg/mL dan sosis ayam terbaik yang paling disukai, memiliki daya hambat oksidatif tertinggi 19,41% dan karakteristik proksimat memenuhi standar mutu sosis SNI 01-3820-1995 adalah yang ditambahkan minyak atsiri 160 µg/mL. Karakteristik sosis terbaik memiliki kadar air 66,75% (b/b); kadar abu 1,26% (b/b); kadar lemak 2,90% (b/b); kadar protein 23,10% (b/b); kadar karbohidrat 5,99% (b/b); logam Zn 14,17 mg/kg; logam Cu 0,65 mg/kg; dan tidak memiliki cemaran mikroba. [ABSTRACT FROM AUTHOR]