PENGARUH PENGGUNAAN BUAH ANDALIMAN DALAM MENCEGAH KONTAMINASI BAKTERI PADA DAGING AYAM
Abstract
Chicken meat is a food ingredient that is rich in nutrients such as protein and fat, but poor handling can risk causing health problems caused by bacteria and free radicals. Research aimed at finding the best method to prevent bacterial contamination and oxidation of indigenous chicken meat was conducted by utilizing andaliman fruit as an antibacterial and antioxidant. The study was carried out on 24 samples of indigenous chicken meat that had been marinated with andaliman fruit juice. The weight ratio of andaliman (mg) and water (ml) was used as a treatment in a Complete Randomized Design. There were 4 treatments tested, namely Control (without andaliman fruit juice), Treatment 1 (100/1000 mg/ml), Treatment 2 (150/1000 mg/ml), and Treatment 3 (200/1000 mg/ml). The parameters observed were Total Bacterial Count and Antioxidant Activity of chicken meat samples. The results showed that chicken meat marinade treatment using 20% andaliman fruit juice produced an antioxidant activity of up to 10.6%, higher than the control treatment which was 4.8%. The total bacteria of chicken meat resulting from marination with 20% andaliman fruit juice was 3.6 x 103.
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References
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Seal T. 2011. Determination of nutritive value, mineral contents and antioxidant activity of some wild edible plants from Meghalaya state, India. Asian J. of App. Sci. 1-9
Shi, J. G. Mazza and M.L. Maguer. 2002. Functional Food, Biochemical and Processing Aspect. CRC Press. New York
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Soeparno. 2011. Ilmu Nutrisi dan Gizi Daging. Gadjah Mada University Press. Yogyakarta
Suryanto E, Sastrohamidjojo H, Raharjo S and Tranggono. 2004. Antiradical activity of andaliman (Zanthoxylum acantopodium, DC) fruit extract. Indonesian Food and Nutrition Progress.
Tensiska, C.H. Wijaya dan N. Andarwulan. 2003. Aktivitas antioksidan ekstrak buah andaliman (Zanthoxylum acanthopodium, DC) dalam beberapa sistem pangan dan kestabilan aktivitasnya terhadap kondisi suhu dan pH. Jurnal Teknologi dan Industri Pangan. 14(1) 29-39.
Toldra F. and M. Reig. 2006. Food biochemistry of raw meat and poultry in Food Biochemistry and Processing. Blackwell Publishing. London
Wang, D. Y., Y. Z. Zhu and W. M. Xu. 2009.Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. Poult. Sci. 88 : 221-226.
Wang, D. Y., F. Liu, Y. Z. Zhu and W. M. Xu. 2011. Changes of phospholipids in duck muscle by different heating methods. J. Food Process. Technol. 2(5) : 1-5.
Willian, K. 2013. Lipid and lipids oxydation dalam The Science of Meat Quality. John Wiley and Sons, Inc. Texas.
Chiralt A., J. Martínez-Monzó,T. Cháfer and P. Fito. 2002. Limonene from Citrus dalam Functional Foods : Biochemical and Processing Aspects 2. CRC Press. Florida.
Dasgupta, A. and K. Klein. 2014. Antioxidants in Food, Vitamins and Supplements. Elsevier Inc. Houston
Decker, E. A., B. Chen and A. Panya. 2010. Oxidation in Foods and Beverages and Antioxidant Applications : Understanding Antioxidant Mechanismsin Preventing Oxidation in Foods. Woodhead Publishing. Philadelphia
Dragoev, S. G. 2015. Inhibition of lipid oxidation of frozen chicken legs by treatment with sodium lactate, natural antioxidants and vacuum-packaging. EC Nutrition. 1(4) : 203-216.
Elhassaneen, Y. A. E and A. M. El-Badawy. 2013. Influence of charcoal broiled meat consumption on the liver functions and non-enzymatic antioxidants in human blood. Food and Nutrition Sci., 4 : 90-99
Ergezer, H. and R. Gokce. 2011. Comparison of marinating with two different types of marinade on some sensory and characteristics of turkey breast meat. J. Anim. and Vet. Adv., 10(1) : 60-67
Estevez, M., D. Morcuende and S. Ventanas. 2009. Handbook of Processed Meat and Poultry Analysis : determination of oxydation. CRC Press. London
Fahardian A., S. Jinap, F. Abas and Z. I. Sakar. 2010. Determination of polycyclic aromatic hydrocarbons in grilled meat. Food control, 21 : 606-610.
Falco, G., J. L. Domingo, J. M. Llobet, A. Teixido, C. Casas and L. Muller. 2003. Polycyclic aromatic hydrocarbons in foods: Human exposure through the diet in Catalonia, Spain. J. of Food Prod. 66(12) : 2325-2331.
Fellenberg, M. A., A. Espinoza, I. Pena and J. Alarcon. 2011. Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken. Brazillian J. Poult. Sci. 13(1) : 71-79.
Gatellier, P., A. Kondjoyan, S. Portanguen and V. Sante-Lhoutellier. 2010. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Sci. 85 : 645-650
Grass, J. T. And P. Konieczny. 2012. Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC. Czech J. Food Sci. 30(4) : 302-308
Mead, C. G. 2004. Poultry Meat Processing and Quality. CRC Press LLC. New York.
Wang, D. Y., Y. Z. Zhu and W. M. Xu. 2009.Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. Poult. Sci. 88 : 221-22 6.
Wang, D. Y., F. Liu, Y. Z. Zhu and W. M. Xu. 2011. Changes of phospholipids in duck muscle by different heating methods. J. Food Process. Technol. 2(5) : 1-5.
Willian, K. 2013. Lipid and lipids oxydation dalam The Science of Meat Quality. John Wiley and Sons, Inc. Texas.
Junior, M. R. M., T. A. A. R. Silva, G. C Franchi and A. Nowill. 2009. Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil. Food Chem. 116 : 8-12
Kristanty, R. E. And J. Suriawati. 2015. The Indonesian Zanthoxylum acanthopodium DC. : chemical and biological values. Int. J. Pharm. Tech. Research. 8(6) : 313-321.
Kristanty, R. E. And J. Suriawati. 2015. The Indonesian Zanthoxylum acanthopodium DC. : chemical and biological values. Int. J. Pharm. Tech. Research. 8(6) : 313-321.
Mead, C. G. 2004. Poultry Meat Processing and Quality. CRC Press LLC. New York.
Omojola, A. B., S. Hammed, V. Attoh-Kotoku, G. S. I. Wogar, O. D. Iyanda and J. O. Aremo. 2014. Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods. African J. Food Sci. 8(4) : 184-189.
Purba, M., E. B. Laconi, P.P. Ketaren, C.H. Wijaya dan P. Hardjosworo. 2009.Kualitas sensori dan komposisi asam lemak daging itik jantan lokal dengan suplementasi santoquin, Vitamin E dan C dalam ransum. JITV (15) 1 : 47-55.
Przysiezna, E. 2007. Effect of chill storage time on proteolysis and lipid oxidation in vacum-packed muscles from duck. Polish J. Food Nutr. Sci. 57 : 457-463.
Quintans-Junior L., J. C. F. Moreira, M. A. B. Pasquali,S. M. S. Rabie, A. S. Pires, R. Schroder, T. K. Rabelo, J. P. A. Santos, P. S. S. Lima, S. C. H. Cavalcanti, A. A. S. Araújo, J. S. S. Quintans and D. P. Gelain. 2013. Antinociceptive activity and redox profile of the monoterpenes (+)-camphene, p-cymene, and geranyl acetate in experimental models. ISRN Toxicology : 1-11.
Seal T. 2011. Determination of nutritive value, mineral contents and antioxidant activity of some wild edible plants from Meghalaya state, India. Asian J. of App. Sci. 1-9
Shi, J. G. Mazza and M.L. Maguer. 2002. Functional Food, Biochemical and Processing Aspect. CRC Press. New York
Sinaga, K. Legowo, A., Ssupriyatna, E dan Pramono, Y.B. 2016. Reduction of Benzo (a) pyrene in Charcoal grilled duck meat by marinating with Zanthoxylum acanthopodium, DC) fruit juice. Journal of the Indonesian Tropical Animal Agriculture.
Soeparno. 2011. Ilmu Nutrisi dan Gizi Daging. Gadjah Mada University Press. Yogyakarta
Suryanto E, Sastrohamidjojo H, Raharjo S and Tranggono. 2004. Antiradical activity of andaliman (Zanthoxylum acantopodium, DC) fruit extract. Indonesian Food and Nutrition Progress.
Tensiska, C.H. Wijaya dan N. Andarwulan. 2003. Aktivitas antioksidan ekstrak buah andaliman (Zanthoxylum acanthopodium, DC) dalam beberapa sistem pangan dan kestabilan aktivitasnya terhadap kondisi suhu dan pH. Jurnal Teknologi dan Industri Pangan. 14(1) 29-39.
Toldra F. and M. Reig. 2006. Food biochemistry of raw meat and poultry in Food Biochemistry and Processing. Blackwell Publishing. London
Wang, D. Y., Y. Z. Zhu and W. M. Xu. 2009.Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. Poult. Sci. 88 : 221-226.
Wang, D. Y., F. Liu, Y. Z. Zhu and W. M. Xu. 2011. Changes of phospholipids in duck muscle by different heating methods. J. Food Process. Technol. 2(5) : 1-5.
Willian, K. 2013. Lipid and lipids oxydation dalam The Science of Meat Quality. John Wiley and Sons, Inc. Texas.
