Pengaruh Lama Penyimpanan Sosis Daging Sapi Yang Ditambahkan Ekstrak Daun Pegagan (Centella asiatica) Terhadap Kadar Lemak Dan Antioksidan

Abstract

Abstrak. Penelitian ini bertujuan untuk melihat pengaruh lama penyimpanan dan pemberian ekstrak daun pegagan terhadap kadar lemak dan antioksidan sosis daging sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala. Analisis kadar lemak dan analisis antioksidan dilakukan di Laboratorium Analisis Pangan Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial  (RALF) yang terdiri dari 2 (dua) faktor yaitu : Faktor A (Penambahan ekstrak daun pegagan) terdiri dari: (A₀ = 0% ekstrak daun pegagan, A₁ = 5% ekstrak daun pegagan, A₂ = 10% ekstrak daun pegagan). Fakror B (Lama penyimpanan) terdiri dari: B₀ (0 hari), B₁ (5 hari), B₂ (10 hari). Setiap kombinasi perlakuan diulang sebanyak 3 (kali), sehingga diperoleh 27 unit satuan percobaan. Berdasarkan hasil penelitian rataan kadar lemak tertinggi pada perlakuan A1B2 yaitu 8.15%, dan nilai terendah pada perlakuan A1B0 yaitu 5.23%. Sedangkan kadar antioksidan tertinggi pada perlakuan A2B1 yaitu 86%, dan nilai terendah pada perlakuan A2B2 yaitu 64,84%. Kesimpulan penelitian ini adalah pemberian ekstrak daun pegagan dengan level dan masa penyimpanan berbeda berpengaruh terhadap kadar lemak dan antioksidan sosis daging sapi.

Effect of Length of Storage of Beef Sausage Added With Gotu Kola Leaf Extract on Fat Content and Antioxidant Levels

Abstract. This study aims to see the effect of storage time and administration of Centella asiatica leaf extract on the levels of fat and antioxidants in beef sausage. This research was conducted at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, University of Syiah Kuala. Analysis of fat content and antioxidant analysis was carried out at the Food Analysis Laboratory, Agricultural Product Technology Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. This study used a Completely Randomized Factorial Design (RALF) which consisted of 2 (two) factors, namely: Factor A (addition of gotu kola leaf extract) consisted of: (A0 = 0% gotu kola leaf extract, A1 = 5% gotu kola leaf extract, A2 = 10% gotu kola leaf extract). Factor B (storage time) consists of B0 (0 days), B1 (5 days), and B2 (10 days). Each treatment combination was repeated 3 (times) so that 27 experimental units were obtained. Based on the research results, the highest average fat content was in the A1B2 treatment, namely 8.15%, and the lowest value was in the A1B0 treatment, namely 5.23%. Meanwhile, the highest antioxidant content was in the A2B1 treatment, namely 86%, and the lowest in the A2B2 treatment, namely 64.84%. This study concludes that the administration of gotu kola leaf extract with different storage levels and periods affects the fat and antioxidant content of beef sausage.