Sains Malaysiana 43(10)(2014):
1509–1514
Peningkatan Kualiti Bebola Ayam dengan Penambahan Ekstrak
Daun Selom (Oenanthe javanica), Mengkudu (Morinda citrifolia) dan
Lemak Sawit Merah (Carotino®)
(Quality Improvement of Chicken Ball by Adding Selom Leaves (Oenanthe
javanica),
Mengkudu (Morinda citrifolia) Extracts and Red Palm
Fat (Carotino®))
ABDUL SALAM BABJI*, NOR HIDAYAH
ISMAIL, KOMATE RAMMAYA
& NOOR MAHYUNI NADZRI
Pusat Pengajian Sains Kimia & Teknologi Makanan, Fakulti
Sains dan Teknologi
Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
Diserahkan: 22 Februari 2013/Diterima: 7 Februari 2014
ABSTRAK
Kajian telah dijalankan ke atas kualiti bebola
ayam dengan penambahan ekstrak daun selom (Oenanthe javanica) dan mengkudu (Morinda citrifolia)
serta lemak sawit merah (Carotino®). Selom dan mengkudu telah
ditentukan kandungan polifenol jumlah (TPC), kuasa penurunan ferum dan aktiviti
antioksida masing-masing. Kaedah pengekstrakan air
menunjukkan hasil yang baik dan stabil berbanding pengekstrakan metanol dan
diaplikasikan ke dalam pemprosesan bebola ayam. Terdapat 5 pelakuan
bebola ayam iaitu bebola ayam kawalan (C), bebola ayam ditambah ekstrak selom (T1),
bebola ayam ditambah ekstrak selom dan lemak Carotino® (T2),
bebola ayam ditambah ekstrak mengkudu (T3) dan berbola ayam ditambah lemak Carotino® (T4). Bebola ayam telah
disimpan pada suhu 4°C selama 12 hari. Analisis dilakukan selang 4 hari untuk memerhatikan perubahan nilai
asid tiobarbiturik (TBA) dan nilai peroksida (PV) pada bebola ayam. Didapati sampel T4 memberikan nilai keseluruhan TBA paling
rendah diikuti dengan sampel T2, sampel T1, sampel kawalan (C)
dan sampel T3. Manakala sampel T2 memberikan nilai peroksida keseluruhan
paling rendah diikuti dengan sampel T4, sampel T1, sampel kawalan (C) dan akhir
sekali sampel T3.
Keberkesanan antioksidan menurun daripada: T2 > T4 > T1 > C > T3. Didapati ekstrak selom dan lemak Carotino® mampu
bertindak sebagai antioksidan dalam merencatkan pengoksidaan lipid di dalam
bebola ayam.
Kata kunci: Antioksidan; bebola ayam; daun selom; lemak sawit
merah; mengkudu
ABSTRACT
A study was carried out on the quality improvement of chicken ball
by adding extracts of selom leaves (Oenanthe javanica) and mengkudu fruit (Morinda citrifolia)
with red palm fat (Carotino®). Both selom and mengkudu were analyzed
for their total polyphenols, reducing power of Fe3+ and antioxidant
activities. Water extraction gave good and stable result compared to methanol
extraction and was used in chicken ball processing. Chicken ball was treated
with 5 different treatments; control chicken ball (C); chicken ball with
additional of selom extract (T1), chicken ball with additional of selom
extract and Carotino® fat (T2), chicken ball with
additional of mengkudu fruit extract (T3) and chicken ball with additional of
Carotino® (T4).
Chicken ball was stored at 4oC for 12 days. Analysis was carried out every
4 days to observe changes in thiobarbituric acid value (TBA) and peroxide value (PV)
in chicken ball. Sample T4 gave the lowest TBA value followed by T2, T1,
control and T3.
Sample T2 showed the lowest PV followed by sample T4, T1, sample control and
T3. Antioxidative effectiveness (AE) decreased respectively: T2 > T4 > T1 > C > T3.
The additional of selom extract and Carotino® fat could act as
antioxidants to inhibit lipids oxidation in chicken ball.
Keywords: Antioxidant; chicken ball; mengkudu
fruit; red palm fat; selom leaves
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*Pengarang
untuk surat-menyurat; email: daging@ukm.edu.my
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