Profile of Decreasing Fat and Cholesterol in Chicken Meat Using Lipase Enzyme from Coconut Haustorium

Abstract

Abstract Thigh chicken meat is one of high fat contained foods (7.2%) compared to beef (6.8%) and lamb meat (4.9-5.2%) with high consumption levels. Consumption of high fat contained foods can cause cardiovascular diseases such as hypertension, coronary heart disease, heart failure, and stroke. Cardiovascular diseases causing 17.9 million people die or 31% from global deaths in 2016. The crude lipase enzyme extracted from coconut haustorium can efficiently hydrolyze chicken meat fat into free fatty acids and glycerol. This research was started by reducing the size of coconut haustorium, then mixed with chicken meat and buffers with formulation 1:10:40. After that, sample is reacted in water bath shaker with 200 rpm of agitation, (30, 40, 50, and 60)°C temperature, and (3, 6, 9, and 12) hours reaction time. The yield of this study was the highest reduction in chicken fat is treatment of 50°C for 6 hours that can decrease 60% of chicken fat. The highest cholesterol reduction was at a temperature of 60°C for 12 hours that can decrease 97% cholesterol.

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