Sifat Fisik dan Komposisi Kimia Nugget Daging Itik Afkir Curing dalam Ekstrak Kurkumin Kunyit

Sri Hartati Candra Dewi, Chatarina Wariyah

Abstract

This study aims were to determine the physical properties and chemical compositions of nuggets made from cured- duck meat in turmeric curcumin extract. The duck meat was cured in 0.3%turmeric curcumin for 10 minutes, and then it was processed into nuggets. The duck-meat nuggets were made with variation on original nugget, nugget with added of carrots and broccoli. This research was conducted to compare descriptively between nugget of duck-meat, nugget of duck-meat plus carrot and nugget of duck-meat plus broccoli. The data obtained were analyzed by descriptive analysis. The observation found that duck-meat nugget with the addition of carrots and broccoli has a brighter color than the duck-meat only. Medium texture plus broccoli was harder than the duck-meat and the added carrots. Based on the results of the study, it can be concluded that the nugget of duck-meat with the addition of carrots and broccoli will enrich the chemical composition, with relatively similar physical properties.

Keywords

Chemical compositions; Physical properties; Nugget; Curing; Turmeric curcumin extract

References

Ali, M.S., G.H. Kang, H.S. Yang, J.Y. Jeong, Y.H. Hwang, G.B. Park dan S.T. Joo. 2007. A comparison of meat characteristics between duck and chicken breast. Asian-Aust. Journal Animal Science 20: 1002-1006.

AOAC. 1990. Officials Methodsof Analysis Association Official Agricultural Chemistry. Washington D.C.

Baggio, S.R. dan N. Bragagnolo. 2006. Cholesterol oxide, cholesterol, total lipid and fatty acid content in processed meat products during storage. LWT. 39: 513-520.

BPS. 2016. Buku Statistik Peternakan tahun 2016. Badan Pusat statistik. Jakarta.

Chung, Y.C., T. Yokozawa, D.Y. Soung, I.S. Kye, J.K. No and B.S. Baek. 1998. Peroxynitrite-Scavenging Activity of Green Tea Tannin. Journal of Agricultural and Food Chemistry 46: 4484-4486.

Dai, Y., J. Miao, S. Yuan, Y. Liu, X.M. Li and R.T. Dai. 2013. Color and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Science 93(4): 898-905.

Dewi, S.H.C. dan N. Astuti. 2014. Akseptabilitas dan Sifat Daging Itik Afkir Curing Dalam Ekstrak Kurkumin Kunyit Untuk Menghambat Oksidasi Lemak Selama Penyimpanan. Agritech 34(04): 416-421.

Fennema, O. R. 1985. Food Chemestry. Marcell Dekker Inc. New York.

Fujiwara, H., M. Hosokawa, X. Zhou, S. Fujimoto, K. Fukuda, K. Toyoda, Y. Nishi, Y. Fujito, K. Yamada, Y. Yamada, Y. Seino and N. Inagaki. 2008. Curcumin Inhibits Glucose Production in Isolated Mice Hepatocytes. Diabetes Research and Clinical Practice 80: 188-191.

Jayaprakasha, G.K., L. J. Rao and K.K. Sakariah. 2006. Antioxidant activities of curcumin, demethoxycurcumin and bisde methoxycurcumin. Food Chemistry 98: 720-724.

Khan, M. A., S. Ali, M. Abid, H. Ahmad, L. Zhang, R. K. Tume and G. Zhou. 2014a. Enhaned texture, yield and safety of ready-to-eat salted duck meat product using a hight pressure-heat process. Journal Innovative Food Science and Emerging Technologies 21: 50-57.

Khan, M. A., S. Ali, M. Abid, H. Ahmad, L. Zhang, R. K. Tume and G. Zhou. 2014b. Improved duck meat quality by application of high pressure and heat: A study af water mobility and compartmentalization, protein denaturation and textural propertis. Food Research International 62: 926-933.

Kikuzaki, H and N. Nakatami. 1994. Antioxidant Effect of Phospholipids on Pirrela Oil. Journal of the American Oil Chemists Society 68: 353-357.

Marsono, Y., R. Safitri, dan Z. Noor. 2004. Antioksidan dalam Kacang-kacangan: Aktivitas dan Potensi serta Kemampuannya Menginduksi Pertahanan Antioksidan pada Model Hewan percobaan. Laporan Penelitian Hibah Bersaing XII. Lembaga Penelitian. Yogyakarta.

Matitaputty, P.R. dan Suryana. 2010. Karakteristik Daging itik dan permasalan serta upaya pencegahan off-flavor akibat oksidasi lipida. Wartazoa 20(3): 130-138.

Ruslay, S., F. Abas, K. Shaari, Z. Zainal, Maulidani, H. Sirat, D.A. Israf dan N.H. Lajis. 2007. Characterization of the Components Present in the Active Fractions of Health Gingers (Curcuma Xanthorhiza and Zinziber zerumbet) by HPLC-DAD-ASIMS. Food Chemistry 104:1183-1191.

Sampaio, G.R., T. Saldanna, R.A.M. Soares and E.A.F.S. Torres. 2012. Effect of natural Antioxidant Combinations on Lipid oxidation in Cooked Chicken Meat During Refrigerated Storage. Food Chemistry 135: 1383-1390.

Setyowati, A. dan C. Wariyah. 2012. Mikroenkapsulasi Ekstrak Temulawak, Stabilitas Efek Hipokolesterolemik dan Bioavailabilitasnya. Laporan Penelitian Hibah Bersaing. Universitas Mercu Buana. Yogyakarta. pp. 333-336

SNI. 2002. Standar Nasional Indonesia SNI 0-6683-2002 Naget Ayam (Chicken Nugget). Badan Standardisasi Nasional. Jakarta.

Tala, Z.Z. 2009. Manfaat Serat bagi Kesehatan. Departemen Ilmu Gizi. Fakultas Kedokteran. Universitas Sumatra Utara. Medan.

Yokozawa, T., T. Nakagawa and K. Kitani. 2002. Antioxidative Activity of Green Tea Polyphenol Cholesterol-Fed Rat. Journal Agricultural and Food Chemistry 50: 3549-3552.

Wanasundara, U.N and F. Shahidi. 1994. Stabilization of canola oil with flavonoids. Food Chemistry 50: 393-396.

DOI: https://doi.org/10.20961/sainspet.v16i1.17924

Refbacks

  • There are currently no refbacks.