Oksidasi lemak dalam daging kelinci dan ayam pada kondisi penyimpanan yang berbeda.

Sardjono, Purbawatiningrum Ria (1998) Oksidasi lemak dalam daging kelinci dan ayam pada kondisi penyimpanan yang berbeda. Undergraduate thesis, FMIPA UNDIP.

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Abstract

Ketengikan akibat oksidasi merupakan masalah scrims selama penyimpanan pada daging yang akan dikonsumsi. Daging ayam dan kelinci mengandung asam lemak tak jenuh sehingga mudah mengalami oksidasi. Dan hal tersebut maka dilakukan penelitian tingkat oksidasi daging ayam dan kelinci dengan lama penyimpanan 0 sampai 9 hari. Penyimpanan dilakukan terhadap daging cacah dan utuh dengan pembungkus plastik dan kemasan hampa pada suhu 49 C. Tingkat oksidasi diukur dengan menggunakan angka TBA (asam tiobarbiturat). Pada daging kelinci dengan pembungkus plastik dankemasan hampa baik cacah maupun utuh mempunyai angka TBA lebih tinggi daripada daging ayam. Sedangkan dan ekstraksi soklet diperoleh lemak total pada daging ayam 7,2909% dan daging kelinci 2,949%. Dad basil eksperimen ternyata daging kelinci mempunyai lebih banyak lemak dengan ikatan rangkap dibanding daging ayam. Dengan menggunakan kemasan hampa dapat mengurangi oksidasi pada daging selama penyimpanan. Dan semakin lama penyimpanan semakin meningkat oksidasi lemak pada daging yang akan tetjadi. Rancidity that caused by oxidation is a serious problem for storage of meat consutntion. Chicken and rabbit meat contains unsaturated fatty acid, so they are able to be oxidated easily. Due to the fact, a reseach about oxidation state of chicken and rabbit meat for 0 up to 9 days storage had been done. Storage was done for minced had intact meat in vaccum packaged and plastic wrapped at 4 C. Oxidation state was determind by TBA(thiobarbituric acid) value methode. Rabbit meat wrapped in plastic and vacuum packaged with minced and intact were higher than chicken meat. The extraction for lipid in rabbit meat got result 2,949% and chicken meat 7,2909%. Actually, from the reseach there is a result that rabbit meat has unsaturated fatty acid more than chicken one. By vacuum packaged, oxidation state of lipid is able to be retarded, and the longer the storage, the higher extent of lipid oxidation in meat will occur.

Item Type:Thesis (Undergraduate)
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Science and Mathematics > Department of Chemistry
ID Code:30664
Deposited By:Mr UPT Perpus 1
Deposited On:04 Nov 2011 10:25
Last Modified:04 Nov 2011 10:25

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