Ekstrak Air Daun Sirih (Piper betle Linn) sebagai Antioksidan Alami pada Pengolahan Ikan Patin (Pangasius hypophthalmus) Asin Kering

Abstract

Study on the role of water extract of betel leaf as antioxidant on the processing of dried salted catfish has been conducted. The addition of water extract of betel leaf with various concentration of 0, 4, 5, 6, 7% w/v was carried out during salting process i.e., during immersing of fresh catfish in saturated brine for 48 h. Subsequently, salted catfish was sundried for 4-5 days. Observation on antioxidant activity of water extract of betel leaf was performed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method compared to Buthylated Hydroxytoluene (BHT) as positive control, while observation on the antioxidant effectiveness of water extract of betel leaf for dried salted catfish was conducted by analyzing oxidative parameters including TBA value, anisidine value and fluorescent products as well as sensory characteristics (colour, aroma and taste). Results showed that water extract of betel leaf had higher antioxidant activity compared to BHT. The addition of water extract of betel leaf at concentration of 4–7% (w/v) during salting process enabled to inhibit fat oxidation of both salted catfish and dried salted catfish, reflected by lower TBA value, anisidine value and fluorescent product compared to control. The best treatment of this experiment was the addition of 4% water extract of betel leaf, producing dried salted catfish with TBA value of 6.42 μMol MDA/kg (control 15.10 μMol MDA/kg), anisidin value of 3.41 μMol/g oil (control 6.87 μMol/g oil), and fluorescent products of 0.091μg/g fish (control 0.219 μg/g fish). Sensory characteristics of the dried salted catfish was light brown in colour, not rancid in odour and slightly pungent in taste.