PERUBAHAN PARAMETER BIOKIMIA DAN AKTIVITAS ANTIOKSIDAN RUSIP SELAMA PERIODE FERMENTASI
Abstract
Rusip adalah produk fermentasi tradisional berbahan ikan teri dari Bangka Belitung yang kaya metabolit penentu cita rasa dan bioaktivitas. Selama fermentasi, parameter biokimia rusip mengalami perubahan, termasuk pH, protein, asam amino, dan asam lemak. Potensi aktivitas antioksidan pada rusip juga tinggi, namun dinamika perubahannya selama fermentasi masih jarang diteliti. Oleh karena itu, tujuan penelitian ini untuk melakukan kuantifikasi pada parameter biokimia dan antioksidan rusip selama fermentasi. Penelitian ini menganalisis perubahan biokimia dan antioksidan pada tiga durasi fermentasi (0, 10, 20 hari). Fermentasi dibuat menggunakan ikan teri, garam, dan gula aren yang difermentasi secara spontan. Metode yang digunakan pada penelitian ini adalah analisis pH dengan pH meter, analisis protein terlarut dengan metode lowry, total asam amino bebas dengan spektrofotometri, asam lemak bebas dengan volumetri, serta uji antioksidan dengan AEAC. Hasil yang didapatkan adalah pH turun dari 6,59 ± 0,247 menjadi 3,60 ± 0,424, protein terlarut naik dari 2,41 ± 0,170 menjadi 7,57 ± 0,396, total asam amino bebas naik dari 14,06 g leusin (0 hari) menjadi 37,13 g leusin (20 hari), asam lemak bebas dari 4,43 ± 0,14 menjadi 14,15 ± 0,36, dan antioksidan setara 274,20–311,13 μg asam askorbat/g.
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