Pengaruh radiasi gamma terhadap kadar protein, lemak dan radikal bebas daging ikan Tenggiri (Scomberomus Commerson)

INDONESIA:

Pemanfaatan radiasi pengion telah banyak dikembangkan dalam berbagai teknologi. Salah satu pemanfaatan teknik iradiasi dalam bidang industri adalah pada proses pengawetan makanan. Radiasi pengion mampu membunuh mikroorganisme. Namun juga dapat mengakibatkan radikal bebas. Daging Ikan Tenggiri yang dipapari radiasi gamma dengan sumber radiasi Cobalt 60 akan mengalami ionisasi dan akan merusak jaringan pada daging akibat radikal bebas. Salah satu kerusakan yang dapat terjadi yaitu kerusakan protein dan lemak. Penelitian ini bertujuan untuk mengetahui pengaruh radiasi gamma terhadap kadar protein, lemak, dan radikal bebas daging ikan tenggiri. Sampel daging ikan tenggiri diuji radikal bebas dengan menggunakan ESR. Hasil penelitian menunjukkan adanya kenaikan radikal bebeas pada daging ikan tenggiri yang diberikan energi radiasi 0 kGy, 1 kGy, 2,5 kGy, 5 kGy, dan7,5 kGy. Kenaikan radikal bebas ini dapat dilihat seiring dengan naiknya faktor g pada daging ikan tenggiiri segar yang diiradiasi, kenaikannya dari 1,3; 1,4; 1,4; 1,4 dan 1,5 faktor g ini menunjukan adanya radikal O pada daging ikan. Pengujian kadar protein pada penelitian ini dilakukan dengan menggunakan metode Biuret. Hasil penelitian menunjukkan nilai kadar protein daging sapi segar sebesar 17,07% dan mengalami penurunan pada saat diberi radiasi gamma yaitu 4,56%, 6,22%, 5,497%, 6,97% dan 9,8% pnurunan kadar protein ini diukur selama penyimpanan 12 hari. Pengujian kadar lemak pada penelitian ini dilakukan dengan menggunakan metode soxhlet. Hasil penelitian menunjukkan pada daging ikan tenggiri segar kadar lemaknya sebesar 6,04% dan mengealami penurunan sebesar 0,5%, 0,23% 0,53%, 0,37%, dan 1,68% pengukuran kadar lemak dilakukan pada penyimpanan 12 hari.

ENGLISH:

The utilization of ionizing radiation has been developed in various technologies. One of the uses of irradiation techniques in industrial fields is in food preservation processes. Ionizing radiation not only could kill microorganisms, but it could also cause free radicals. Mackerel Fish Meat exposed to gamma radiation with a Cobalt 60 radiation source will experience ionization and damage tissue in the flesh due to free radicals. One of the damage that could occur is the damage to protein and fat. This study aims to determine the effect of gamma radiation of protein, fat, and free radicals of mackerel fish meat. The meat samples of mackerel fish were then tested for free radicals using ESR. The results showed a large radical increase in mackerel fish meat which was given radiation energy of 0 kGy, 1 kGy, 2.5 kGy, 5 kGy, and 7.5 kGy. This increase in free radicals could be seen as the g factor increases in the flesh of freshly irrigated mackerel fish, an increase of 1.3; 1.4; 1.4; 1.4 and 1.5 g factor shows the presence of O radicals in fish meat. Then testing the protein content with the Biuret method. The results showed that the value of fresh beef protein content was 17.07% and decreased when gamma radiation was 4.56%, 6.22%, 5.497%, 6.97% and 9.8% decreased levels of this protein were measured for 12 days storage. Then testing the fat content with the soxhlet method, The results showed that fresh mackerel fish had a fat content of 6.04% and decreased by 0.5%, 0.23% 0.53%, 0.37%, and 1.68% fat content measurements were carried out 12-day-storage.