Identifikasi morfometri karakteristik dan ekstraksi komponen bioaktif daging kelelawar di Sulawesi
IDENTIFIKASI MORFOMETRI KARAKTERISTIK DAN
EKSTRAKSI KOMPONEN BIOAKTIF DAGING KELELAWAR
DI SULAWESI SEBAGAI BAHAN PANGAN
TILTJE ANDRETHA RANSALELEH
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2013
PERNYATAAN MENGENAI DISERTASI DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa disertasi Identifikasi Morfometri
Karakteristik dan Ekstraksi Komponen Bioaktif Daging Kelelawar di Sulawesi
sebagai Bahan Pangan adalah karya saya dengan arahan dari komisi pembimbing
dan belum diajukan dalam bentuk apapun kepada perguruan tinggi manapun.
Sumber informasi yang berasal atau dikutip dari karya yang diterbitkan maupun
yang tidak diterbitkan dari penulis lain telah disebutkan dalam teks dan
dicantumkan dalam Daftar Pustaka di bagian akhir disertasi ini.
Bogor, Januari 2013
Tiltje Andretha Ransaleleh
NIM: D161090031
iv
ABSTRACT
TILTJE
ANDRETHA
RANSALELEH.
Morphometric
Identification
Characteristics and Extraction of Bioactive Components of Fruit Bats Meat in
Celebes as Food. Under direction of RARAH RATIH ADJIE MAHESWARI,
PURWANTININGSIH SUGITA, and WASMEN MANALU
This study aims to determine the species of fruitbats, bioactive compounds
in meat, carcass and meat product, meat quality and nutritional value, level of
consumer acceptance of processed meat, and security of processed meat as food.
The results showed five species of bats identified to species level, and 3 types to
genus level. Carcass production of Acerodon celebensis were 51.98-56.04%,
Pteropus alecto (54.49-56.55%), Nyctimene cephalotes (61.58%), Rousettus
amplexicaudatus (55.65%) Thoopterus sp (49.29-64.07%), and meat production
were 54.81-56.92, 45.37-54.03, 50.27, 51.67, 51.41-51.86%, respectively. The pH
value and water holding capacity for unfrozen P. alecto meat were higher than
frozen Pteropus alecto meat, pork, chicken, and tuna, while the cooking loss were
lower. Protein, water, Ca and P percentage of P. alecto and R. amplexicaudatus
were lower than pork, chicken, and tuna, but the fat percentage was higher. Ratio
of saturated fatty acid (SFA), Monounsaturated fatty acid (MUFA), and
Polyunsaturated fatty acid (PUFA) for A. celebensis was 17.21:13.27:1, for P.
alecto was 23.36:13.13:1, for R. amplexicaudatus was 6.51:4.88:1, for pork was
2.48:2.83:1, Chicken was 2:1.5:1, Tuna was 1.08:0.6:1. Ratio of essential amino
acids and non essential amino acids for A. celebensis was 1.16:1, for P. alecto
was 0.98:1, for R. amplexicaudatus was 1.05:1, for pork was 1.1:1, for chicken
was 1.17:1, and for tuna was 1.12:1. Cholesterol for P. alecto, R.
amplexicaudatus, pork, chicken, and tuna were 284.20, 234.75, 287.54, 192.88,
263.15, 138.21 mg, respectively. LC-MS results showed that the highest in
percentage were compounds with molecular weights of each 413.2692 (C26H3704),
324.2691 (C23H34N), 276.2 (C19H34N), and 319.3 (C21H39N2). Consumer
preference for processed P. alecto meat was the same with conventional livestock
meat and tuna. P. alecto meat was cooked rica-rica that stored up to 14 days in
freezing temperatures contained total microbial count of 3.1 x 104 cfu/mL-6.0 x
104 cfu/mL, Staphylococcus aureus, 7.7 x 101 cfu / mL - 7.6 x 103 cfu / mL.
Escherichia coli and Salmonella sp was negative. The total microbial count of P.
alecto meat that cooked kari was 6.8 x 105 cfu / mL - 9.7 x 105 cfu/mL, S. aureus
was 4.3 x 101 cfu / mL - 1 x 104 cfu / mL. E. coli
EKSTRAKSI KOMPONEN BIOAKTIF DAGING KELELAWAR
DI SULAWESI SEBAGAI BAHAN PANGAN
TILTJE ANDRETHA RANSALELEH
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2013
PERNYATAAN MENGENAI DISERTASI DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa disertasi Identifikasi Morfometri
Karakteristik dan Ekstraksi Komponen Bioaktif Daging Kelelawar di Sulawesi
sebagai Bahan Pangan adalah karya saya dengan arahan dari komisi pembimbing
dan belum diajukan dalam bentuk apapun kepada perguruan tinggi manapun.
Sumber informasi yang berasal atau dikutip dari karya yang diterbitkan maupun
yang tidak diterbitkan dari penulis lain telah disebutkan dalam teks dan
dicantumkan dalam Daftar Pustaka di bagian akhir disertasi ini.
Bogor, Januari 2013
Tiltje Andretha Ransaleleh
NIM: D161090031
iv
ABSTRACT
TILTJE
ANDRETHA
RANSALELEH.
Morphometric
Identification
Characteristics and Extraction of Bioactive Components of Fruit Bats Meat in
Celebes as Food. Under direction of RARAH RATIH ADJIE MAHESWARI,
PURWANTININGSIH SUGITA, and WASMEN MANALU
This study aims to determine the species of fruitbats, bioactive compounds
in meat, carcass and meat product, meat quality and nutritional value, level of
consumer acceptance of processed meat, and security of processed meat as food.
The results showed five species of bats identified to species level, and 3 types to
genus level. Carcass production of Acerodon celebensis were 51.98-56.04%,
Pteropus alecto (54.49-56.55%), Nyctimene cephalotes (61.58%), Rousettus
amplexicaudatus (55.65%) Thoopterus sp (49.29-64.07%), and meat production
were 54.81-56.92, 45.37-54.03, 50.27, 51.67, 51.41-51.86%, respectively. The pH
value and water holding capacity for unfrozen P. alecto meat were higher than
frozen Pteropus alecto meat, pork, chicken, and tuna, while the cooking loss were
lower. Protein, water, Ca and P percentage of P. alecto and R. amplexicaudatus
were lower than pork, chicken, and tuna, but the fat percentage was higher. Ratio
of saturated fatty acid (SFA), Monounsaturated fatty acid (MUFA), and
Polyunsaturated fatty acid (PUFA) for A. celebensis was 17.21:13.27:1, for P.
alecto was 23.36:13.13:1, for R. amplexicaudatus was 6.51:4.88:1, for pork was
2.48:2.83:1, Chicken was 2:1.5:1, Tuna was 1.08:0.6:1. Ratio of essential amino
acids and non essential amino acids for A. celebensis was 1.16:1, for P. alecto
was 0.98:1, for R. amplexicaudatus was 1.05:1, for pork was 1.1:1, for chicken
was 1.17:1, and for tuna was 1.12:1. Cholesterol for P. alecto, R.
amplexicaudatus, pork, chicken, and tuna were 284.20, 234.75, 287.54, 192.88,
263.15, 138.21 mg, respectively. LC-MS results showed that the highest in
percentage were compounds with molecular weights of each 413.2692 (C26H3704),
324.2691 (C23H34N), 276.2 (C19H34N), and 319.3 (C21H39N2). Consumer
preference for processed P. alecto meat was the same with conventional livestock
meat and tuna. P. alecto meat was cooked rica-rica that stored up to 14 days in
freezing temperatures contained total microbial count of 3.1 x 104 cfu/mL-6.0 x
104 cfu/mL, Staphylococcus aureus, 7.7 x 101 cfu / mL - 7.6 x 103 cfu / mL.
Escherichia coli and Salmonella sp was negative. The total microbial count of P.
alecto meat that cooked kari was 6.8 x 105 cfu / mL - 9.7 x 105 cfu/mL, S. aureus
was 4.3 x 101 cfu / mL - 1 x 104 cfu / mL. E. coli