PENGARUH AKTIVITAS ANTIOKSIDATIF EKSTRAK TEMPE KEDELAI (Glycine max.L.mer) TERHADAP KUALITAS DAGING SAPI GILING SELAMA PENYIMPANAN PADA KONDISI YANG BERBEDA

Pramesthi, Rini (2013) PENGARUH AKTIVITAS ANTIOKSIDATIF EKSTRAK TEMPE KEDELAI (Glycine max.L.mer) TERHADAP KUALITAS DAGING SAPI GILING SELAMA PENYIMPANAN PADA KONDISI YANG BERBEDA. Masters thesis, Universitas sebelas Maret.

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    Abstract

    Naturally the meat was oxidizable because it was containing unsaturatted fatty acid. Oxidation in meat could cause rancidity. It also could bring about the changing of structure and colour of meat. Oxidative damage could be prevent by antioxidant. Soybean is one of ingredient that contains isoflavone which had the character of antioxidative. Isoflavone in soybean will increase if it process to tempeh becauce of fermentation. The aims of this research were to know the antioxidative activity of tempeh extract from yellow and black soybean to the quality grind beef based on Thiobarbituric Acid Reactive Substances (TBARS) value, metmioglobin value, also its changing of colour, flavour, and pH value during storage in different conditions. Tempeh was extracted with metanol 80% and defatted with hexan. Tempeh extract in concentration 1 g, 1,5 g, 2 g was added to grind beef at four hours post mortem and storaged for ten days at freezer and refrigerator. Antioxidative activity of tempeh extract in grind beef was tested by TBA assay. Beside that, metmioglobin and pH value was measured, and also the changing of colour and flavour of grind beef was observered. Measurement was done every two days. The TBARS, metmyoglobin, and pH values were analized using repeated measures statistic method from General Linier Model System with SPSS 10.0 software. The score of colour and flavour was analized using Non-Parametrik Friedman Test. The result of this research showed tempeh extract from yellow and black soybean which was added to grind beef could prevent lipid oxidation with generated the TBARS value of grind beef. Tempeh extract fom yellow and black soybean could prevent oxidation of myoglobin in grind beef. Tempeh extract from yellow and black soybean could make the stability of colour and flavour in grind beef. Tempeh extract from yellow and black soybean could prevent the generation of 89 pH value in grind beef. The storage grind beef sampel in freezer could prevent lipid oxidation. Keywords: antioxidative activity, tempeh extract, grind beef quality

    Item Type: Thesis (Masters)
    Subjects: Q Science > Q Science (General)
    Divisions: Pasca Sarjana > Magister
    Pasca Sarjana > Magister > Biosains
    Depositing User: Users 836 not found.
    Date Deposited: 15 Jul 2013 04:24
    Last Modified: 15 Jul 2013 04:24
    URI: https://eprints.uns.ac.id/id/eprint/4234

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