Efektivitas Antioksidan Sintetis dan Alami terhadap Stabilitas Oksidatif dan Mutu Minyak Goreng: Suatu Telaah Literatur Sistematis
DOI:
https://doi.org/10.54387/semnasbun.v1i1.152Keywords:
antioksidan sintetis, antioksidan alami, stabilitas oksidatif, oksidasi lipid, minyak gorengAbstract
Minyak goreng rentan mengalami kerusakan oksidatif selama penyimpanan dan penggorengan yang ditandai dengan peningkatan peroxide value (PV), p-anisidine value (p-AnV), total polar compounds (TPC), dan free fatty acid (FFA), sehingga menurunkan mutu, umur simpan, serta nilai gizi minyak. Berbagai penelitian telah mengevaluasi penggunaan antioksidan sintetis maupun alami untuk menghambat oksidasi, namun hasil yang dilaporkan masih menunjukkan variasi efektivitas pada berbagai jenis minyak dan kondisi pengolahan. Hingga saat ini belum terdapat Systematic Literature Review (SLR) yang mengintegrasikan bukti secara komprehensif mengenai efektivitas kedua kelompok antioksidan berdasarkan indikator stabilitas oksidatif, retensi senyawa bioaktif, dan mutu minyak goreng. Penelitian ini bertujuan mengevaluasi dan membandingkan efektivitas antioksidan sintetis dan alami dalam mempertahankan mutu minyak goreng melalui pendekatan Systematic Literature Review (SLR). Kajian dilakukan mengikuti pedoman PRISMA 2020 dengan menelusuri artikel dari Scopus, ScienceDirect, SpringerLink, Wiley Online Library, dan Google Scholar yang dipublikasikan pada periode 2005–2025. Artikel diseleksi berdasarkan kriteria inklusi dan eksklusi, kemudian dilakukan ekstraksi data serta sintesis secara deskriptif-komparatif. Sebanyak 50 artikel memenuhi kriteria inklusi dan digunakan sebagai dasar sintesis. Analisis difokuskan pada indikator kestabilan oksidatif (PV, p-AnV, TPC, FFA, total oxidation value (Totox), dan induction period (IP)) serta retensi senyawa bioaktif. Hasil kajian menunjukkan bahwa TBHQ merupakan antioksidan sintetis yang paling konsisten dilaporkan efektif dalam mempertahankan kestabilan oksidatif minyak selama penggorengan suhu tinggi melalui penekanan peningkatan PV, TPC, p-AnV, dan FFA, sedangkan BHT dan BHA menunjukkan efektivitas yang lebih rendah akibat stabilitas termal yang terbatas. Sebaliknya antioksidan alami seperti tokoferol, tea polyphenols, γ-oryzanol, rosemary extract, dan karotenoid lebih unggul dalam mempertahankan retensi senyawa bioaktif, kualitas nutrisi, dan mutu fungsional minyak. Temuan ini memberikan dasar ilmiah bagi pemilihan strategi penggunaan antioksidan sesuai tujuan aplikasi, yaitu peningkatan kestabilan oksidatif melalui antioksidan sintetis atau preservasi retensi senyawa bioaktif melalui antioksidan alami, serta mendukung pengembangan formulasi minyak goreng yang lebih stabil, aman, dan berkelanjutan bagi industri pangan.
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