AKTIVITAS ANTIOKSIDAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) REBUS, PANGGANG DAN GORENG PADA TIKUS SPRAGUE DAWLEY HIPERKOLESTEROLEMIA

FRANSISCA ROMANA TITIS SUNIATI, Prof. Dr. Ir. Sri Anggrahini, M.S.

2014 | Tesis | S2 Ilmu dan Teknologi Pangan

Jamur tiram putih (Pleurotus ostreatus) merupakan sumber antioksidan. Perbedaan proses pengolahan dapat berpengaruh terhadap aktivitas antioksidan, total fenolik dan kadar proksimat jamur tiram putih serta aktivitas antioksidan di dalam tubuh. Tujuan penelitian ini untuk menentukan pengaruh pengolahan (perebusan, pemanggangan dan penggorengan) terhadap sifat kimia, organoleptik jamur tiram putih dan aktivitas antioksidan pada tikus Sprague Dawley hiperkolesterolemia. Penelitian dilakukan dalam 2 tahap. Tahap pertama jamur tiram putih dicuci dan dikecilkan ukurannya, kemudian diblanching selama 20 menit. Selanjutnya jamur tiram putih direbus, dipanggang dan digoreng dengan variasi waktu 5, 10 dan 15 menit. Jamur tiram putih olahan dianalisa kimia dan uji organoleptik. Sampel terpilih pada uji organoleptik diaplikasikan untuk uji bioassay. Tahap kedua uji bioassay menggunakan tikus Sprague Dawley. Tikus dibuat hiperkolesterolemia dengan pemberian pakan standar ditambah kolesterol murni 0,1% dan asam kolat 0,025%. Tikus hiperkolesterolemia dibagi menjadi 5 kelompok masing-masing 6 ekor. Kelompok I diberi pakan standar AIN-93M; kelompok II diberi pakan standar dan jamur tiram putih mentah; kelompok III diberi pakan standar dan jamur tiram putih rebus; kelompok IV diberi pakan standar dan jamur tiram putih panggang; kelompok V diberi pakan standar dan jamur tiram putih goreng. Kadar MDA plasma dan trigliserida serum tikus dianalisa setiap minggu selama 4 minggu. Hasil penelitian menunjukkan bahwa perebusan dan pemanggangan tidak berpengaruh nyata terhadap perubahan kadar lemak, protein, abu dan karbohidrat jamur tiram putih. Penggorengan mengakibatkan peningkatan kadar lemak dan penurunan kadar protein, abu dan karbohidrat jamur tiram putih. Perbedaan proses pengolahan mengakibatkan perubahan total fenolik dan aktivitas antioksidan yang tidak stabil. Panelis paling menyukai jamur tiram putih hasil penggorengan selama 10 dan 15 menit. Uji bioassay menggunakan jamur tiram putih rebus, panggang dan goreng selama 10 menit. Pemberian pakan jamur tiram putih mentah, jamur tiram putih rebus, jamur tiram putih panggang dan jamur tiram putih goreng dapat menurunkan kadar MDA plasma masing-masing sebesar 66,92%, 57,21%, 63,59% dan 36,81%, serta dapat menurunkan kadar trigliserida serum masing-masing sebesar 36,51%, 26,87%, 33,17% dan 23,63%.

White oyster mushroom (Pleurotus ostreatus) is a source of antioxidants. Processing differences may affect the antioxidant activity, total phenolic and proximate levels of white oyster mushroom and effect on antioxidant activity in the body. The purposes of this study were to determine the effect of processing (boiling, baking and frying) on the chemical and organoleptic properties of white oyster mushroom and antioxidant activity in hypercholesterolemic mice. The study was divided into 2 steps. The first step was to process of white oyster mushroom. White oyster mushrooms washed and reduced in size. Then blanched for 20 minutes . Furthermore white oyster mushroom processed through boiling, baking and frying. Each period was divided into 3 levels, 5, 10 and 15 minutes. Furthermore, chemical content and organoleptic were analyzed. The best treatment was applied to the results of organoleptic rat feed. The second step of the bioassay test using Sprague Dawley rats. Hypercholesterolemic rats treated with high cholesterol feeding (pure cholesterol 0,1% and cholic acid 0,025%) for 7 days. Rats were divided into 5 groups, each group was given a different feed . The first group was fed standard diet AIN-93M; second group was fed standard diet and raw white oyster mushroom; third group was fed standard diet and boiled white oyster mushroom; fourth group was fed standard diet and baked white oyster mushroom; fifth group was fed standard diet and fried white oyster mushrooms. Plasma MDA levels and serum triglycerides were analyzed every week for 4 weeks . The result showed that boiling and baking were not significant difference in levels of fat, protein, ash and carbohydrate of white oyster mushroom. Frying increased of fat content and decreased of protein, ash and carbohydrates content. Processing differences caused changing of total phenolics and antioxidant activity that not stabile. Total phenolics of white oyster mushroom contribute as an antioxidant. Based on sensory analysis, it can be seen that the fried oyster mushroom in 10 and 15 minutes most panelists favored. Bioassay test used boiled, baked and fried white oyster mushroom in 10 minutes. Raw white oyster mushroom, boiled white oyster mushroom, baked white oyster mushroom and fried white oyster mushroom reduced plasma MDA levels 66,92%, 57,21%, 63,59% and 36,81% respectively, and serum triglyceride levels 36,51%, 26,87%, 33,17% and 23,63% respectively.

Kata Kunci : Jamur tiram putih, antioksidan, total fenolik, MDA plasma, trigliserida serum