Potential of Pineapple Madu Shell (Ananas comosus (L.) Merr.) As Anti-Browning Agent in Apples Manalagi (Malus sylvestris Mill)
AbstractThe purpose of this study was to determine the effect of water extract of pineapple shell in the process of browning apple manalagiÂ (Malus sylvestris Mill). The research was conducted from October to November 2016 in the Laboratory of Plant Physiology Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung. As variables were browning index, total soluble carbohydrate content, dehydrogenase enzyme activity, and reducing sugar levels, while the parameter is the mean of all variables. The experiment was conducted in completely randomizes design. The main factor was the water extract of theÂ pineapple shell with 5 concentration levels:Â 0% v / v, 25% v / v, 50% v / v, 75% v / v, 100% v / v. Levene test, analysis of variance and LSD test was carried out at 5% significance level. The results showed that the water extract pineapple shell was significantly lower the browning index of apples manalagi, and the relationship between the concentration and browning index is quadratic (y = 9E-05x2 - 0.013x + 1.018 RÂ² = 0665). Extract of pineapple shell did not significantly affect total soluble carbohydrate content of apples manalagi but a downwardÂ trend in total soluble carbohydrate content with increasing concentrations of the extract (y = -0.049x + 29.66Â Â RÂ² = 0.923). The relationship between the concentration of water extract pineapple shell with dehydrogenase enzyme activity was negative linear (y = -0.082x + 12.04Â Â RÂ² = 0.969). Reducing sugar levels increase at the concentration of 50% v/v,75% v/v, and 100% v/v. The final conclusion was that the water extract of pineapple shell was potential as anti-browning agent for apples manalagi because it was able to reduce browning index 51.89%, and influence other physiological processes.Keywords: Pineapple shell, Apples manalagi, Browning, carbohydrate, dehydrogenase.
Christin, F., Jeroen Lammertyn, Quang Tri Ho, Pieter Verboven, Bert Verlinden. Bart M. Nicolai. 2007.Browning disorders in pear fruit. Postharvest Biology and Technology. 43(1) : 1â€“13.
George, E.F. and P.D. Sherrington 1984. Plant Propagation by Tissue Culture. Hand Book and Directory of Comercial Laboratories. Eastern Press, Reading, Berks. England. p. 9-449.
Jeong, H.,J, W.,Kwang, D., and Lu, W.2004.Effect of Anti-Browning Agens on Polyphenol Oxidase Activity and Total Phenolics as Related to Browning of Fresh-cut â€˜Fujiâ€™ Apple.ASEAN Food Journal.15(1):79-87.
Kader,A.A.2002. Postharves Biology and Technology: An Overview.In: Kader,A.A.(ed) Postharvest Technology of Horticultura Crops. 3rd ed. Pub. No.3311.Oakland : University of California.
Larrauri J.A., P. Ruperez and F.S. Calixto.1997.pinneaple shell as a sorce dietary fiber with associated polypenols. J.Agric.Food Chem. 45: 4028-4031.
Lerch K. 1981. Tyrosinase kinetics: A semi-quantitative model of the mechanism of oxidation of monohydric and dihydric phenolic substrates. InSigel, H. (Ed.). Metal Ions in Biology System. 13 Marcel Dekker Inc., New York, Basel. p. 143-186.
Nazaruddin, F.Muchlisah. 2009. Buah komersial. Penebar Swadaya. Jakarta. P.17-20.
Theerakulkait C.and Saisung P. 2006. Effect of Pineapple Shell Extracts on Browning in Fresh vegetable and Fruit puree and Slices. Kasetsart 182 Kasetsart J. (Nat Sci..) 40: 182-188 (2006)
Variyar P.S.M.B. Penddharkar A. Banerje, and Bandyopadhyay C.1988. Blackening in Green Papper Berries.Phytochemistry. 27(3): 715-717.
Weller A., Sims C.A., Matthews R.F, Bates R.P., and Brecht, J.K. 1997. Browning Sesceptibility and Changes in Compotition during Storage of Carambola Slices. Journal of Food Science. 62(2):256-260.
Wijana et al. 1991. Kulit nanas Mengandung AsamAsetat yang Cukup Tinggi. Teknologi Pertanian 4:38-42.
Witham H., Francis, Blaydes D.F. and Delvin R.M.1986.Exercise in Plant Physiologi.Psw Publisher.Hal 150.
How to Cite
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under aÂ Creative Commons Attribution LicenseÂ that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post theirÂ work onlineÂ (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeÂ The Effect of Open Access).
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.