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All Journal Bantara Journal of Animal Science Jurnal Peternakan Lokal
Rizki Prasetya
Universitas Papua
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Immunology & microbiology Social Sciences Veterinary

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Effect of Freeze-Dried and Oven-Dried Cilembu Sweet Potato Flour on the Antioxidant Activity of Chicken Meatballs. Azchar Prianka Piawan Putra; Muhammad Mar'ie Sirajuddin; Hotlan Malik; Muhammad Husein; Riskayanti Riskayanti; Rizki Prasetya; Stefani Fitri Haryati; Fitri Armianti Arief; Juni Claudia Dami; Ditasari Amalia; Alvin Masruri
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8106

Abstract

This study evaluated the effect of different dehydration methods, specifically oven drying (60°C) and freeze-drying (-20°C to 65°C), on the antioxidant activity of Cilembu sweet potato (Ipomoea batatas L. Lam) flour and its functional application in chicken meatballs. The antioxidant capacity was measured using the DPPH radical scavenging assay, with results showing that freeze-drying significantly preserved higher levels of bioactive compounds compared to thermal evaporation. Freeze-dried tuber flour reached a radical scavenging activity of 55.74 mg/ml, and when applied to meatballs as a 15% substitute for tapioca flour, it exhibited a superior antioxidant activity of 41.7%. This value was significantly higher (P<0.01) than the oven-dried treatment (28.85%) and the control group (13.22%). The enhanced retention of antioxidants in freeze-drying is attributed to the sublimation process, which minimizes the oxidation and thermal degradation of heat-sensitive molecules such as beta-carotene and phenolic compounds inherently found in Cilembu sweet potatoes. In conclusion, freeze-drying is the more effective processing method for maintaining the functional integrity of local Indonesian tubers, providing a high-quality ingredient for the development of standardized functional foods.
Pengaruh Perendaman Ekstrak Bawang Dayak (Eleutherine palmifolia (L.) Merr) Terhadap Kualitas Eksterior dan Interior Telur Konsumsi R. Riskayanti; Firdaus Husein; Nur Fitri Ramadhan; Fitri Armianti Arief; Irma; Stefani F. Hayati; Rizki Prasetya
Jurnal Peternakan Lokal Vol. 8 No. 1 (2026): Jurnal Peternakan Lokal
Publisher : Program Studi Peternakan Universitas Muslim Maros

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46918/peternakan.v8i1.2975

Abstract

Telur ayam merupakan produk peternakan yang mudah rusak sehingga memerlukan metode pengawetan, salah satunya melalui perendaman dengan ekstrak bawang dayak (Eleutherine palmifolia (L.) Merr) yang mengandung tanin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi ekstrak (30, 40, 50%) dan lama perendaman (12, 24, 36 jam) dengan dua ulangan. Analisis data dilakukan menggunakan ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa tidak terdapat interaksi signifikan (P>0,05) antara konsentrasi dan lama perendaman terhadap sebagian besar parameter kualitas telur. Namun, secara deskriptif ekstrak bawang dayak mampu menekan peningkatan pH albumin dan yolk melalui peran tanin dan fenolik dalam menghambat penguapan CO₂ serta mencegah kontaminasi mikroba. Rataan pH albumin berkisar 7,16–7,42, sedangkan pH yolk menurun pada konsentrasi 30–40% dan relatif stabil selama perendaman. Yolk score meningkat pada konsentrasi 30% dengan nilai 8,56 dibanding kontrol 7,72, menunjukkan perbaikan intensitas warna kuning telur. Secara umum, perendaman dalam ekstrak bawang dayak mampu memperlambat penurunan kualitas eksterior dan interior telur serta berpotensi memperpanjang masa simpan telur konsumsi
Co-Authors Alvin Masruri Azchar Prianka Piawan Putra Ditasari Amalia Firdaus Husein Situmorang Fitri Armianti Arief Hotlan Malik Irma Juni Claudia Dami Muhammad Husein Muhammad Mar'ie Sirajuddin Nur Fitri Ramadhan R. Riskayanti Riskayanti Riskayanti Stefani F. Hayati Stefani Fitri Haryati