Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
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@article{JKSA18927, author = {Purbowatiningrum Sarjono and Damin Sumardjo and Wuryanti Wuryanti and Nies Mulyani}, title = {Oksidasi Lemak Dalam Daging Kelinci dan Ayam pada Kondisi Penyimpanan yang Berbeda}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {2}, number = {4}, year = {1999}, keywords = {oksidasi; angka TBA; asam lemak tak jenuh}, abstract = {Ketengikan akibat oksidasi merupakan masalah yang serius pada daging selama penyimpanan. Telah dilakukan penelitian untuk mengukur tingkat oksidasi pada daging kelinci dan ayam selama 1 sampai 9 hari penyimpanan dengan angka TBA sebagai parameter. Aldehid hasil oksidasi dari lemak akan membentuk kompleks berwarna dengan TBA yang intensitas warnanya diukur dengan UV -Vis pada panjang gelombang 450 nm untuk daging ayam dan 447 nm untuk daging kelinci. Kondisi penyimpanan dilakukan dengan pembungkus plastik dan pembungkus kedap udara pada suhu 4°C terhadap daging cacah dan utuh. Pada daging kelinci dengan pembungkus plastik dan pembungkus kedap udara baik cacah maupun utuh memiliki angka TBA yang lebih tinggi dibandingkan daging ayam. Namun daging kelinci dan ayam mengalami penurunan angka TBA dengan menggunakan pembungkus kedap udara.Dari hasil eksperimen diperoleh lemak total daging kelinci 2,949% dan daging ayam 7,2902%. Sedangkan daging kelinci memiliki lebih banyak asam lemak tak jenuh dibandingkan daging ayam. Semakin lama penyimpanan oksidasi lemak yang terjadi semakin besar. Tetapi dapat dihambat dengan menggunakan pembungkus kedap udara}, issn = {2597-9914}, pages = {128--132} doi = {10.14710/jksa.2.4.128-132}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/18927} }
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