Pengaruh iradiasi sinar gamma terhadap kadar protein, lemak dan radikal bebas daging sapi: Bos Taurus

INDONESIA:

Indonesia merupakan negara berkembang yang masih membutuhkan impor daging sapi dari negara lain karena pertambahan jumlah penduduk yang semakin meningkat setiap tahunnya. Proses impor memerlukan waktu yang lama sehingga dibutuhkan iradiasi pangan untuk mempertahankan masa simpan daging sapi. Penelitian ini bertujuan untuk mengetahui pengaruh radiasi gamma terhadap kadar protein, lemak dan radikal bebas daging sapi. Sampel dibedakan menjadi empat perlakuan yaitu daging sapi segar, jemur, oven dan freezed dry. Kemudian sampel diradiasi dengan variasi energi 7,5 kGy; 5 kGy; 2,5 kGy; 1 kGy dan 0 kGy. Uji kadar protein menggunakan metode Biuret, uji kadar lemak menggunakan metode ekstraksi Soxhlet dan uji radikal bebas menggunakan metode ESR. Kadar protein daging sapi segar, jemur dan freezed dry meningkat saat energi radiasi yang diberikan semakin tinggi, sehingga nilai kadar protein tertinggi diperoleh saat energi radiasi yang diberikan sebesar 7,5 kGy dan protein daging sapi yang dijemur mempunyai nilai tertinggi dibandingkan perlakuan yang lain yaitu 9,9%. Kadar lemak daging sapi segar semakin rendah saat radiasi yang diberikan cukup tinggi, kadar lemak tertinggi diperoleh saat radiasi yang diberikan sebesar 1 kGy. Radiasi gamma meningkatkan jumlah radikal bebas pada sampel daging sapi segar, jemur, oven dan freezed dry. Jenis radikal bebas yang tercatat ialah radikal O dengan nilai faktor g antara 1,40-1,47.

ENGLISH:

Indonesia is a developing country that still needs to import beef from other countries because the number of population is clearly increasing every year. The import process takes a very long time, so food irradiation is needed to maintain the condition of beef. This study aims to determine the effect of gamma radiation on protein, fat, and free radicals levels in beef. The samples were divided into four kinds of handling, they are fresh beef, sun dried, oven, and freezed dry. The radiation energies are ranging from 7.5 kGy; 5 kGy; 2.5 kGy; 1 kGy and 0 kGy. Protein level measurement is using the Biuret method, fat levels measurement is using the Soxhlet extraction method, and free radical test is using the ESR method. Protein levels of fresh beef, dried, and freezed dry increase when the given radiation energy is higher too, so the highest protein level is obtained when the radiation energy is 7.5 kGy and the protein of dried beef has the highest value compared to other handling, 9,9%. The fat level of fresh beef is lower when the radiation is higher. The highest fat level is obtained when the radiation energy is 1 kGy. Gamma radiation increases the amount of free radicals in the samples of fresh beef, dry, oven and freezed dry. Kinds of free radicals which are recorded are O radicals with a factor value of g ranging between 1.40-1.47.