ANALISIS BROWNING BUAH PISANG KEPOK (Musa paradisiaca L.) SETELAH PERLAKUAN ASAM ASKORBAT DAN LIDAH BUAYA (Aloe barbadensis L.)

Ratri Mauluti Larasati, Martha Lulus Lande, Zulkifli Zulkifli, Sri Wahyuningsih

Abstract


Fruit is a necessity for most Indonesian people. Kepok banana is a climacteric fruit that can
experience browning quickly. Therefore, this study was conducted to find a safe and effective
material to prevent the browning process of kepok bananas. This study aims to determine the
differences in the browning index, and the activity of the enzyme dehydrogenase in kepok
banana cells. This study was conducted using a 2x3 factorial design. Factor A is ascorbic
acid with 2 concentration levels namely 0% (b / v) and 5% (b / v). Factor B is Aloe (Aloe

barbadensis L.) leaf extract with 3 levels, namely 0%, 5%, and 10%. The quantitative 

parameters are browning index and total dissolved carbohydrate content. The qualitative
parameter is dehydrogenase enzyme activity. Levene test and variance analysis were carried
out with 5% real level. The results obtained were kepok bananas with treatments coloured
brighter than control. Ascorbic acid and Aloe (Aloe barbadensis L.) affect the browning
index and dissolved total carbohydrate content of the sample. A decrease in dehydrogenase
enzyme activity happened in the ascorbic acid treatment. Conclusions obtained from the
study are ascorbic acid with a concentration of 5% can reduce the browning index of kepok
banana by 31%, ascorbic acid with a concentration of 5% can maintain total dissolved
carbohydrate content kepok banana as much as 53%, and Aloe extract 10% retain total
dissolved carbohydrate content sample is 20%.


Keywords


Kepok Banana, Aloe barbadensis L, Ascorbic Acid, Browning

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DOI: http://dx.doi.org/10.25181/jppt.v19i1.1400

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