Pengaruh Pemberian Asap Cair Daun Kesambi (Schleichera Oleosa) terhadap Aktivitas Antioksidan, Kolestrol, Warna L a b, dan Rendemen pada Daging Se’i Kambing

The Effect Of Giving Liquid Smoke Of Kesambi Leaves (Schleichera Oleosa) on Antioxidant Activity, Cholesterol, Color L a b, And Rendemean On The Meat Of Goat Se'i

Abstract

This research aims to examine the effect of adding liquid smoke from kesambi leaves (Schleichera oleosa) on the quality of goat se'i meat which includes antioxidant activity, cholesterol levels, L a b color and yield. The research was structured using a Completely Randomized Design (CRD) with four treatments and four replications. The treatments applied consisted of P0 as a control without the addition of liquid smoke (0%), P1 with a liquid smoke level of 1%, P2 with a level of 3%, and P3 with a level of 6%. The variables observed included antioxidant activity, cholesterol levels, meat color parameters based on the L a b system and yield values. The data obtained were analyzed using analysis of variance (ANOVA) and continued with the Duncan test to determine differences between treatments. The results showed that the addition of liquid smoke from kesambi leaves had a significant effect on increasing antioxidant activity, reducing cholesterol levels, and changing the b color value (P < 0.05). On the other hand, the treatments did not show significant differences in the color values ​​of L, a, or the yield of se'i goat meat (P > 0.05). Thus, the use of liquid smoke from kesambi leaves has the potential to improve the functional quality of se'i goat meat without affecting the yield of the final product

ABSTRAK

 Kajian ini mengkaji pengaruh asap Schleichera oleosa (daun Kassambi) terhadap aktivitas antioksidan, kolesterol, warna, dan hasil produksi pada anjing Labrador retriever. Rancangan Acak Lengkap (RAL) digunakan, dengan empat kelompok perlakuan, masing-masing diulang empat kali. Kelompok perlakuan meliputi P0 (kelompok kontrol (0%)), P1 (cairan asap dengan konsentrasi 1%), P2 (cairan asap dengan konsentrasi 3%), dan P3. Variabel yang diteliti dalam penelitian ini meliputi aktivitas antioksidan, kolesterol, warna, dan hasil produksi pada anjing Labrador retriever. Data dianalisis menggunakan analisis varians (ANOVA) dan uji Duncan untuk mengetahui perbedaannya. Hasil penelitian menunjukkan bahwa kelompok perlakuan berpengaruh signifikan terhadap aktivitas antioksidan, kolesterol, dan warna b (nilai P < 0,05). Pengaruh warna terhadap L, a, dan rendemen tidak berbeda signifikan antar kelompok perlakuan (P > 0,05). Penelitian ini menemukan bahwa penambahan asap daun kesambi meningkatkan warna b dan memengaruhi aktivitas antioksidan daging kambing. Namun, hal tersebut tidak memengaruhi rendemen, warna L, maupun a.