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

Received: 22 February 2013/Accepted: 7 February 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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*Corresponding author; email: daging@ukm.edu.my