PENGARUH PERENDAMAN TELUR PUYUH DALAM AIR BAWANG PUTIH TERHADAP KADAR KOLESTEROL, PROTEIN, LEMAK, DAN AKTIVITAS ANTIOKSIDAN
Keywords:
Telur Puyuh, Bawang Putih, Kolesterol, Antioksidan, FermentasiAbstract
Telur puyuh merupakan sumber protein hewani yang tinggi kandungan kolesterolnya. Bawang putih (Allium sativum) mengandung senyawa bioaktif seperti allicin yang memiliki potensi menurunkan kolesterol dan meningkatkan aktivitas antioksidan. Mengetahui pengaruh lama perendaman telur puyuh dalam air bawang putih terhadap kadar kolesterol, protein, lemak, dan aktivitas antioksidan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan terdiri dari P0 (kontrol tanpa perendaman), P1 (perendaman 1 jam), P2 (perendaman 2 jam), dan P3 (perendaman 3 jam) dalam air bawang putih. Perendaman dalam air bawang putih menunjukkan penurunan kadar kolesterol signifikan pada perlakuan P2 dan P3, peningkatan aktivitas antioksidan, serta mempertahankan kadar protein dengan penurunan kadar lemak yang tidak signifikan. Perendaman telur puyuh dalam air bawang putih selama 2-3 jam efektif menurunkan kolesterol dan meningkatkan aktivitas antioksidan tanpa mengurangi nilai protein secara signifikan
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