Dengan ini saya menyatakan bahwa tesis Pengaruh Penambahan Ekstrak.
Etanol Cengkeh (Eugenia ...... pohon mengandung minyak, terutama bunga,
batang dan daun. Kandungan ..... Tambahkan 20 ml air ke dalam filtrat, diamkan
pada ...
PENGARUH PENAMBAHAN EKSTRAK ETANOL CENGKEH (Eugenia caryophyllata Thunb) DALAM SOSIS UNTUK PENGHAMBATAN KERUSAKAN OKSIDATIF LEMAK
FRISKA SYAIFUL
SEKOLAH PASCASARJANA INSTITUT PERTANIAN BOGOR BOGOR 2010
PERNYATAAN MENGENAI TESIS DAN SUMBER INFORMASI Dengan ini saya menyatakan bahwa tesis Pengaruh Penambahan Ekstrak Etanol Cengkeh (Eugenia caryophyllata Thunb) dalam Sosis untuk Penghambatan Kerusakan Oksidatif Lemak adalah karya saya dengan arahan dari komisi pembimbing dan belum diajukan dalam bentuk apa pun kepada perguruan tinggi mana pun. Sumber informasi yang berasal atau dikutip dari karya yang diterbitkan maupun tidak diterbitkan penulis lain telah disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian akhir tesis ini. Bogor, Februari 2010
Friska Syaiful F251050071
ABSTRACT FRISKA SYAIFUL. Effect of Ethanol Extract of Clove in Sausage to Inhibit the Oxidative Rancidity of Fat. Under direction of C. HANNY WIJAYA and FERI KUSNANDAR Lipid oxidation is responsible to the deterioration of meat and meat products. Sausages are popular processed meats which are easy to experience rancid. The addition of naturally occured antioxidant in spices might be possible to reduce the rancidity in meat products. The effect of ethanol clove extract addition at different concentrations (0, 200, 500 and 800 ppm) to inhibit the lipid oxidation of beef and chicken sausages were studied. The treated sausages were stored at chilling temperature of 4oC for 14 days as weel as at freezing temperature of -10oC for 56 days. Antioxidant activity of ethanol extract of clove were measured before its application to sausages. Lipid oxidation (peroxide and TBA value), fatty acid profile, and microbial growth were determined during the storage period. The result showed that ethanol extract of clove had better antioxidant activity than that of BHT (IC50 of ethanol extract of clove was 33 µg/ml, lower than BHT that was 65 µg/ml). All concentrations significantly reduced (p
