Perubahan Aktivitas Antioksidan dan Total Mikroba Salak Pondoh Selama Penyimpanan dengan Asam Hypoiodous (HIO)

Wildan Alfira Gusrianto  -  Magister Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
Siti Fatimah-Muis  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
*Ahmad Ni'matullah Al-Baarri  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Anang Mohamad Legowo  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Received: 30 Jun 2018; Published: 30 Aug 2018.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Article Info
Section: Artikel Penelitian (Research Article)
Language: ID
Statistics: 425 579
Abstract

Penelitian ini bertujuan untuk mengetahui efek asam hypoiodous (HIO) pada aktivitas antioksidan dan total mikrobia pada salak Pondoh selama penyimpanan pada suhu ruang. Metode eksperimen yang digunakan untuk penelitian ini adalah rancangan acak kelompok dua perlakuan dan tiga kali ulangan dengan total sampel sebanyak 45 salak Pondoh dengan minimum usia panen adalah sekitar 5 bulan dengan berat sebesar 65±7 g per salak. Penyemprotan HIO dilakukan satu kali perhari dan dengan volume sebanyak 0,5 ml. Setelah penyemprotan, dilakukan penyimpanan pada suhu ruang selama 12 hari. Pengukuran aktivitas antioksidan dan total mikroba dilakukan setiap dua hari sekali. Analisis data menggunakan Shapiro-Wilk, Independent t-test, dan Mann-Whitney. Hasil penelitian menunjukkan bahwa selama penyimpanan, telah terjadi peningkatan aktivitas antioksidan pada salak mulai dari 21,7±1,72% hingga kisaran 82,4% untuk tanpa dan dengan perlakuan HIO serta terdapat peran HIO yang sangat nyata dalam menurunkan total mikroba pada salak pondoh HIO. Kesimpulannya, HIO dapat digunakan untuk agen yang dapat meningkatkan antioksidan serta dapat digunakan untuk menekan perkembangan mikroba pada salak.

Hypoiodous Acid Effect on Antioxidant Activity and Total Microbes in Salak Pondoh in Room Temperature of Storage

Abstract

This study was aimed at analyzing the influence of hypohiodous acid or HIO on antioxidant activity and total microbes in salak pondoh during storage at room temperature. This study used a group randomized design with two treatments and three replications. Each group consisted of 45 salak Pondoh which was harvested at 5 months age with size 65±7 g/salak. The spraying of 0.5 ml of HIO was done everyday for entire of salak surface, then salak was stored at 25ºC for 12 days. The measurement of antioxidant activity and total microbes was performed every two days. Data were analized using Shapiro-Wilk, Independent t-test, and Mann-Whitney. Result indicated that HIO was able to increase antioxidant activity from 21.7±1.72 to about 82% for control and HIO treated salak. HIO was also inhibit growth total microbes significantly. As conclusion, HIO might be used as an agent to increase antioxidant activity and inhibit total microbe in salak.

Keywords: asam hypoiodous (HIO); aktivitas antioksidan; total mikroba; penyimpanan; salak pondoh

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