ANALISIS BROWNING BUAH PISANG KEPOK (Musa paradisiaca L.) SETELAH PERLAKUAN ASAM ASKORBAT DAN LIDAH BUAYA (Aloe barbadensis L.)
DOI:
https://doi.org/10.25181/jppt.v19i1.1400Keywords:
Kepok Banana, Aloe barbadensis L, Ascorbic Acid, BrowningAbstract
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 (Aloebarbadensis 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%.Downloads
References
Abbasi, N. A., Akhtar, A., Hussain, A., & Ali, I. 2013. Effect Of Anti-Browning Agents on Quality Changes
of Loquat [ Eriobotrya japonica ( Thunmb .) Lindley ] Fruit after Harvest. Journal of Botany, 45(4),
–1396.
Arista, M. L., Widodo, W. D., Suketi, K., Agronomi, D., Pertanian, F., & Bogor, I. P. 2017. Penggunaan
Kalium Permanganat sebagai Oksidan Etilen untuk Memperpanjang Daya Simpan Pisang Raja Bulu.
Buletin Agrohorti, 5(3), 334–341.
Hu, M., Peng, W., Liu, Y., Yan, D., Chen, X., & Wu, C. 2016. Maillard reaction induces changes in
saccharides and amino acids during stir-baking of areca nuts. Tropical Journal of Pharmaceutical
Research, 15(October), 2107–2112.
Husaini, O., Zulkifli, Lande, M. L., & Nurcahyani, E. 2017. Karakterisasi Bahan Anti Browning dari Ekstrak
Air Buah Jambu Batu (Psidium guajava Linn) pada Buah Apel Malang (Malus sylvestris (L.) Mill).
Jurnal Pertanian Terapan, 17, 85–92.
Javdani, Z., Ghasemnezhad, M., & Zare, S. 2013. A comparison of heat treatment and ascorbic acid on
controlling enzymatic browning of fresh-cuts apple fruit. Journal of Agriculture and Crop Sciences.
Manolopoulou, E., & Varzakas, T. 2011. Effect of Storage Conditions on the Sensory Quality , Colour and
Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid , Citric Acid
and Calcium Chloride. Journal of Food and Nutrition Sciences, 2011(November), 956–963.
https://doi.org/10.4236/fns.2011.29130
Purwanto, Y. A., & Effendi, R. N. 2016. Penggunaan Asam Askorbat dan Lidah Buaya untuk Menghambat
Pencokelatan pada Buah Potong Apel Malang. Jurnal Keteknikan Pertanian, 4, 203–210. Retrieved
from http://journal.ipb.ac.id/index.php/jtep
Puspaningrum, D. A., Zulkifli, Handayani, T. T., & Lande, M. L. 2017. Pengaruh Penambahan Asam
Askorbat Terhadap Proses Non-Enzimatik Browning Jus Buah Salak Pondoh (Salacca zalacca
Gaertn.)e. Jurnal Penelitian Pertanian Terapan, (2017).
Rachman, B. N., Mustika, I. G., & Kusumawati, I. G. A. W. 2017. Faktor yang berhubungan dengan perilaku
konsumsi buah dan sayur siswa SMP di Denpasar. Jurnal Gizi Indonesia, 6(1).
Rosaria, G., Alberio, A., Muratore, G., Licciardello, F., Giardina, G., & Spagna, G. 2015. Aloe vera extract
as a promising treatment for the quality maintenance of minimally-processed table grapes. Journal of
Food Science and Technology, 35(2), 299–306.
Sridevi, P., Bhaskar, V. V., Subbaramamma, P., & Suneetha, D. R. S. 2018. Effect of Aloe vera Gel on the
Physiological , Biochemical and Quality Parameters of Pomegranate Arils cv . ‘ Bhagwa .’ Journal
of Current Microbiology and Applied Sciences, 7(01), 1757–1766.
Downloads
Published
How to Cite
Issue
Section
License
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 a Creative Commons Attribution License 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 their work online (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 (See The Effect of Open Access).
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.