Peningkatan Mutu Ikan Keumamah Loin Aceh dari Cakalang (Katsuwonus pelamis) menggunakan Daun Kari (Murraya koenigii) Quality Improvement of Keumamah Loin Aceh Fish from Skipjack Tuna (Katsuwonus pelamis) using Curry Tree Leaves (Murraya koenigii)
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Accepted
2 December 2021
Published
20 December 2021
Keywords:
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curry tree leaves, keumamah loin, skipjack tuna, thiobarbituric acid, water activity
Abstract
Keumamah loin is a semi-wet wood fish with one to two days of sun drying, with soft meat texture, specific aroma and easily degradation in quality. Curry tree (Murraya koenigii) contain many bioactive compounds that serve as antioxidants. The Study was aimed to find out the effect of curry leaf extract, temperature, and drying time on the quality of keumamah loin and the effectiveness of curry tree as antioxidant. The study used complete randomized factorial design experimental method with different curry tree leaf extract levels (0% and 10%), temperature (40°С and 60°С), and time (8 hours and 12 hours). The observed parameters were proximate levels, water activity values (aw), and thiobarbituric acid (TBA). The results showed the use of curry tree leaves, temperature, and drying time did not have effect on proximate levels and water activity with protein 28.22–32.1%, fat 2.72–4.60%, ash 2.70– 4.52%, water 35.10–50.43% and water activity 0.84–0.87. However, the use of curry tree leaves affects the number of thiobarbituric acid (TBA). The use of 10% curry tree leaves, 40°С temperature, and 8 hours is the best treatment which has the lowest TBA 0.40±0.003 mg malondialdehyde/kg. The use of curry tree leaves, temperature, and drying time can inhibit the lipids oxidation process in the products of keumamah loin.
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Pietta PG. (2000). Flavonoids as antioxidants. Journal of Natural Products. 63: 1035-1042.
Pundoko SS, Onibala H, Agustin AT. 2014. Perubahan komposisi zat gizi ikan cakalang (Katsuwonus pelamis L) selama proses pengolahan ikan kayu. Jurnal Media Teknologi Hasil Perikanan. 2(1): 9-14.
Rahmawan. 2001. Prinsip Dasar Pengeringan. Bogor (ID): Jurusan Teknologi Industri Pertanian, Institut Pertanian Bogor.
Restina. 2014. Efektivitas ekstrak daun kari (Murraya koenigii) terhadap daya awet keumamah [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Riansyah A, Supriadi A, Nopianti R. 2013. Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan Asin Sepat Siam (Trichogaster pectoralis) dengan menggunakan oven. FishTech. 2(1): 53-68.
Ulfaturriza Z, Ferasyi TR, Azhar A, Isa M, Rastina T, Nazaruddin. 2019. Pengukuran kadar protein pada tahap pembersihan, perebusan dan pengeringan produk ikan kayu di kecamatan Kuta Alam Banda Aceh. Jurnal Ilmiah Mahasiswa Veteriner. 3(3): 170-174.
Sayuti K, Yenrina R. 2015. Antioksidan Alami dan Sintetik. Padang (ID): Andalas University Press.
Singh HPK, Omre, Sandhya MMS. 2014. Curry leaves (Murraya koenigii Linn. Sprengal)-A Miracle Plant. Indian Journal of Scientific Research. 4(1): 46-52.
Sulaiman I. 2014. Perbandingan metode pengeringan dan jenis ikan pada pengujian organoleptik ikan kayu khas Aceh (keumamah). Jurnal Agroindustri. 4(1): 40-47
Winarno FG. 1991. Kimia Pangan dan Gizi. Jakarta (ID): Gramedia Pustaka Utama.
Adawiyah R. 2007. Pengolahan dan Pengawetan Ikan. Jakarta(ID): Bumi Aksara.
Apriyantono A, Fardiaz D, Puspitasari NL, Yasni S, Budijanto S. 1989. Petunjuk Laboratorium Analisis Pangan. Bogor (ID): Departemen Pendidikan dan Kebudayaan, Pusat antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of The Association of Official Analytical of Chemist. Arlington, Virginia (US): The Association of Official Analytical Chemist. Inc.
Baskaran C, Bai VR, Kanimozhi D. 2011. Screening for antimicrobial activity and phytochemicl analysis of various leaf extract of Murraya koenigii. Interinational Journal of Research in Ayurveda and Pharmacy. 2(6): 1807-1810.
Belitz HD, Grosch W, Schiberle P. 2009. Springer Food Chemistry. 4th revised and edition. Annual Review Biochemistry. 79: 655-681.
Biswas AK, Chatli MK, Sohoo J. 2012. Antioxidant potensial of curry (Murraya koenigii) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chemistry. 133: 467-472.
Comaposada J, Arnau J, Pakowski Z. 2005. On-line determination of water activity at the lean surface of meat products during drying and its relationship with the crusting development. Journal International. 23(8): 1641-1652.
Coppen PP. 1983. The use of antioksidant. Di dalam: J.C. Allen and R.J. Hamilton (Eds.). Rancidity in foods. London (UK): Apllied Science Publisher.
Das AK, Rajkumar V, Dwivedi DK. 2011. Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat. Food Research International. 18: 563-569.
[DKP] Dinas Kelautan dan Perikanan. 2019. Data Statistik Hasil Perikanan Tangkap Aceh. Aceh (ID): Dinas Kelautan dan Perikanan Aceh.
[DKP] Dinas Kelautan dan Perikanan. 2020. Data Statistik Hasil Perikanan Tangkap Aceh. Aceh (ID): Dinas Kelautan dan Perikanan Aceh.
[DKP] Dinas Kelautan dan Perikanan. 2021. Data Hasil Produksi Pengolahan Ikan. Aceh (ID): Dinas Kelautan dan Perikanan Aceh.
Dewi NWOAC, Puspati NM, Swantara IMD, Asih IARA, Rita WS. 2014. Aktivitas antioksidan senyawa flavonoid ekstrak etonol biji terong belanda (Solanum betaceum) dalam menghambat reaksi peroksidasi lemak pada plasma darah tikus wistar. Indonesian E-Journal of Applied Chemistry. 2(1): 7-16.
Dina A, Rukmiasih, Suryati T. 2018. Karakteristik dan organoleptik salted egg sauce dengan kosentrasi daun kari yang berbeda [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Fachraniah, Kurniasih E, Novilasi DT. 2012. Ekstraksi antioksidan dari daun kari. Jurnal Reaksi of Science and Technology.10(21): 35-44.
Fardiaz S.1992. Mikrobilogi Pangan I. Jakarta: Gramedia Pustaka Utama
Gordon MH. 1990. The mechanism of antioxidant action in vitro. In: Hudson BJF (Eds). Food Antioxidants. London (UK): Elsevier Applied Food Science Series, Springer.
Hadiwiyoto. 1993. Teknologi Hasil Perikanan. Jilid 1. Yogyakarta (ID): Liberty
Hernando D, Septinova D, Adhianto K. 2015. Kadar air dan total mikroba pada daging sapi di tempat pemotongan hewan (TPH). Lampung. Jurnal Ilmiah Peternakan Terpadu. 3(1): 61-67.
Husni A, Putra RD, Lelena IYB. 2014. Aktivitas antioksidan Padina sp. pada berbagai suhu dan lama pengeringan. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 9(2): 165-173.
Jakhar S, Gahlawat DK, Dahiya S, Swami U, Verma M, Dahiya P. 2015. Antibacterial and antioxidant potential of leaf and seed extracts of Murraya koenigii (Linn.) British Microbiology Research Journal. 10(6): 1-7.
[KKP] Kementerian Kelautan dan Perikanan. 2018. Laporan Kinerja Kementerian Kelautan dan Perikanan. Jakarta(ID): Kementerian Kelautan dan Perikanan.
Kusnandar F. 2011. Kimia Pangan: komponen makro. Jakarta (ID): Dian Rakyat.
Lawrie RA. 2003. Meat Science. Parakkasi A, penerjemah. Jakarta (ID): UI Press.
Nabila L, Tamrin, Isamu KT. 2017. Karakterisasi organoleptik, kimia dan mikrobiologi ikan kayu cakalang (Katsuwonus pelamis) dan ikan kayu tongkol (Euthynnus affinis) yang diproduksi di Kota Kendari. Jurnal Sains dan Teknologi Pangan. 2(3): 530-541.
Pietta PG. (2000). Flavonoids as antioxidants. Journal of Natural Products. 63: 1035-1042.
Pundoko SS, Onibala H, Agustin AT. 2014. Perubahan komposisi zat gizi ikan cakalang (Katsuwonus pelamis L) selama proses pengolahan ikan kayu. Jurnal Media Teknologi Hasil Perikanan. 2(1): 9-14.
Rahmawan. 2001. Prinsip Dasar Pengeringan. Bogor (ID): Jurusan Teknologi Industri Pertanian, Institut Pertanian Bogor.
Restina. 2014. Efektivitas ekstrak daun kari (Murraya koenigii) terhadap daya awet keumamah [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Riansyah A, Supriadi A, Nopianti R. 2013. Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan Asin Sepat Siam (Trichogaster pectoralis) dengan menggunakan oven. FishTech. 2(1): 53-68.
Ulfaturriza Z, Ferasyi TR, Azhar A, Isa M, Rastina T, Nazaruddin. 2019. Pengukuran kadar protein pada tahap pembersihan, perebusan dan pengeringan produk ikan kayu di kecamatan Kuta Alam Banda Aceh. Jurnal Ilmiah Mahasiswa Veteriner. 3(3): 170-174.
Sayuti K, Yenrina R. 2015. Antioksidan Alami dan Sintetik. Padang (ID): Andalas University Press.
Singh HPK, Omre, Sandhya MMS. 2014. Curry leaves (Murraya koenigii Linn. Sprengal)-A Miracle Plant. Indian Journal of Scientific Research. 4(1): 46-52.
Sulaiman I. 2014. Perbandingan metode pengeringan dan jenis ikan pada pengujian organoleptik ikan kayu khas Aceh (keumamah). Jurnal Agroindustri. 4(1): 40-47
Winarno FG. 1991. Kimia Pangan dan Gizi. Jakarta (ID): Gramedia Pustaka Utama.
Authors
Muhammad Nur Fajri, NurjanahN., & UjuU. (2021). Peningkatan Mutu Ikan Keumamah Loin Aceh dari Cakalang (Katsuwonus pelamis) menggunakan Daun Kari (Murraya koenigii): Quality Improvement of Keumamah Loin Aceh Fish from Skipjack Tuna (Katsuwonus pelamis) using Curry Tree Leaves (Murraya koenigii). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 347-356. https://doi.org/10.17844/jphpi.v24i3.37135
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