REDUCTION OF BENZO (A) PYRENE IN CHARCOAL GRILLED DUCK MEAT BY MARINATING WITH ANDALIMAN (Zanthoxylum acanthopodium, DC) FRUIT JUICE
Abstract: The effect of
andaliman fruit juice marination on the amounts of benzo (a) pyrene in charcoal
grilled duck meat were investigated in this research. Completely randomized
design was used to determine the effect of 4 treatments of andaliman fruit
juice concentration (w/v). Twenty four duck meat samples were devided into 4
treatment groups, those were 0% (I), 10% (II), 20% (III) and 30% (IV). Each
group consisted of 6 samples. Total Fat, Tio Barbituric Acid (TBA) value and
antioxidant activity were measured from all samples. The result showed there
was no effect on total fat of duck meat. Antioxidant activity was 18.60 %,
18.06 %, 19.99 % and 7.54 % for andaliman fruit juice of 10%, 20%, 30% and 0%,
respectively. TBA value was 1.03 %, 0.89 %, 0.09 % and 0.10 % for treatment II,
III, IV and I, respectively. Antioxidant activity of andaliman fruit was
decreased the amounts of Benzo (a) pyrene of duckmeat. Charcoal duck meat
without andaliman fruit produced 787 ng, it was higher than charcoal duck meat
with andaliman fruit (295 ng).
Keywords: duck; meat;
andaliman; Benzo (a) pyrene; antioxidant
Author: K. Sinaga, A. M.
Legowo, E. Suprijatna, Y. B. Pramono
Journal Code: jppeternakangg170001