Penetapan Kadar Astaxanthin Dalam Cincalok Yang Difermentasi

Abstract

Cincalok is a traditional West Kalimantan food made from a fermentation process with the basic ingredients of rebon shrimp. Rebon shrimp contains carotenoid compounds, namely astaxanthin compounds which are known to have benefits as antioxidants. In this study, an analysis of the content of astaxanthin compounds in rebon shrimp that had been fermented into cincalok was carried out. Rebon shrimp is taken from Mendalok Village, Sungai Kunyit, West Kalimantan. The purpose of this study was to determine the levels of astaxanthin compounds in fermented cincalok for 1 week and 2 weeks. 1 week and 2 weeks of cincalok extraction were made as many as 3 batches with the maceration method using acetone for 3 consecutive days. The extract obtained was then measured the levels of astaxanthin compounds using the UV-Vis spectrophotometric method at a visible wavelength (477 nm). The results of astaxanthin levels obtained per 100 g wet weight of cincalok were 3.292 mg (1 week fermented cincalok) and 0.920 mg (2 weeks fermented cincalok).