ANALISIS KLASTER: KARAKTERISTIK, KANDUNGAN ZAT GIZI, DAN SENYAWA AKTIF EXTRA VIRGIN OLIVE OIL DI SUPERMARKET
Abstract
Latar Belakang. Kandungan zat gizi extra virgin olive oil (EVOO) memiliki banyak manfaat untuk kesehatan manusia. Beberapa manfaat antara lain sebagai imunomodulator, mencegah penyakit jantung dan vaskuler lainnya, mencegah penyakit alergi, memperbaiki fungsi liver, dan mencegah penyakit lainnya. Kandungan zat gizi tiap merek EVOO tidak sama, ditentukan oleh banyak faktor. Tujuan. Penelitian ini bertujuan menganalisis klaster berdasarkan karakteristik kimiawi, kandungan zat gizi, dan senyawa aktif pada tujuh sampel produk EVOO dari supermarket. Metode. Desain deskriptif digunakan dalam penelitian ini. Pengumpulan tujuh sampel produk EVOO di supermarket wilayah Daerah Khusus Ibukota (DKI) Jakarta dilakukan pada bulan Maret 2019. Pemeriksaan sampel produk EVOO dilakukan di Laboratorium Balai Besar Industri Agro (BBIA) Kementerian Perindustrian dan Laboratorium Biofarmaka dan Lembaga Penelitian Pengabdian Masyarakat (LPPM) Institut Pertanian Bogor (IPB). Analisis yang digunakan adalah analisis klaster melalui pendekatan hierarchical method. Hasil. Berdasarkan karakteristik kimiawi, ditemukan bahwa sampel produk EVOO ke-6 memiliki karakteristik kimiawi paling berbeda. Sampel produk EVOO ke-4 memiliki kandungan asam lemak jenuh paling berbeda. Kandungan asam lemak tak jenuh pada sampel produk EVOO ke-1, 3, dan 7 mendekati kesamaan. Kandungan vitamin E pada sampel produk EVOO ke-2 dan kandungan zat besi pada sampel produk EVOO ke-6, berbeda dengan sampel produk EVOO lainnya. Kandungan total flavonoid pada sampel produk EVOO ke-2, 3, dan 4, memiliki kadar mendekati kesamaan. Kandungan total karotenoid pada sampel produk EVOO ke-2 dan ke-6 juga memiliki kadar mendekati kesamaan. Kesimpulan. Karakteristik kimiawi pada semua sampel produk EVOO yang ditemukan dalam penelitian memiliki nilai hampir sama. Sampel produk EVOO di supermarket memiliki perbedaan kandungan asam lemak tak jenuh, total flavonoid, dan total karotenoid.
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