Pengaruh Penambahan Asam Sitrat Terhadap Proses Non-Enzimatik Browning Jus Buah Pir Yali (Pyrus bretschneideri Rehd.)
AbstractThe purpose of this study was to find out how effective citric acid is against the nonenzymaticprocess of browning Yali Pear fruit juice (Pyrus bretschneideri Rehd. Theresearch was conducted in a complete randomized design consisting of 5 replications. Thenon-enzymatic browning inhibition process was tested with citric acid treatment as the mainfactor with five concentrations ie 0% w/v, 2,5% w/v, 5% w/v, 7,5% w/v and 10% w/v.Qualitative parameters were dehydrogenase enzyme activity and reducing sugar level.Quantitative parameters were browning index and total soluble carbohydrate content.Levene test, analysis of variance, and Tukey test were performed at 5% significant level. Theresults showed that decrease in dehydrogenase enzyme activity occurs along with increasingthe concentration of citric acid. The level of reducing sugar has increased along with theincrease of citric acid concentration. The 7,5% w/v citric acid concentration effectivelyinhibited non-enzymatic browning of Yali Pear juice with a 21% reduction in the browningindex. Total soluble carbohydrate content increased 7% at 7.5% w/v citric acidconcentration. From the results of the study it was concluded that citric acid at 7,5% w / vconcentration was the inhibitor of non-enzymatic browning and dehydrogenase enzymeactivity, but stimulator of total soluble carbohydrate and reducing sugar level.
Arsa, Made, 2016. Proses Pencoklatan (Browning Process) Pada Bahan Pangan. Jurnal Kimia Udayana.
Azis, R. 2016. Pencoklatan pada Buah Pear. Teknologi Hasil Pertanian Poligon. Gorontalo.
Buckle, K.A. 1987. Ilmu Pangan. Universitas Indonesia Press. Jakarta.
Blackwell, Wiley, 2012. Food Biochemistry and Food Processing. 2nd(ed). New York. Amer. Soc. Horts.
Sct. 120 (5):835-838.
De Man, J.M. 1997. Kimia Makan. Institut Pertanian Bogor. Bogor
Eriksson, C. 1981. Maillard Reaction in Food: Chemical, Physiological and Technological Aspects.
Pergamon Press. Oxford.
Eskin, N.A.M., H.M. Henderson, and R.J. Townsend. 1971. Biochemistry of Foods. Academic Press, New
York, San Francisco. London.
Iyengar,R.J.A. and Evily.1992. Anti Browning Agent : Alternatives to the use of sulfite in
;Trends in food Technology. Elsevier trends Journal. 3: 60-63
Jeong, H.L., Jin, W. J., Kwang, D.M., and Kee, J.P. 2008. Effect of anti-Browning Agents on
Polyphenolozidase Activity and Total Phenolics as Related to Browning of Fresh-Cutfujiâ€™ Apple.
ASEAN Food Journal. 15(1): 79-87.
Manolopoulou, E., and Theodoros Varzakas. 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.
Padmadisastra Y, Sidik, Ajizah S. 2003. Formulasi sediaan cair gel Lidah Buaya (Aloe vera Linn.) sebagai
minuman kesehatan. Fakultas Farmasi. Universitas Padjadjaran. Bandung.
Pradhana, Adhitya Yudha dan Karouw, Steivie. 2016. Pencegahan Pencoklatan dan Kekerutan pada
Permukaan Sabut Kelapa Muda dengan Antioksidan. Balai Penelitian Tanaman Palma. Manado.
Rahmawati F. 2008. Pengaruh vitamin C terhadap aktivitas polifenol oksidase buah Apel merah (Pyrus
malus ) secara in vitro. Skripsi Universitas Muhammadiyah Surakarta. Surakarta.
Wijaya, Belina Arum. 2008. Perbandingan Efek Antibakteri dari Jus Pir (Pyrus bretschneideri) Terhadap
Streptococcus mutans pada Waktu Kontak dan Konsentrasi yang Berbeda. Fakultas Kedokteran
Witham H.F., D.F. Blaydes and R.M.Delvin. 1986. Exercieses in Plant Physiology. Second Edition. Prindle,
Weber and Schmudt Publisher, Boston.
Wulandari, Catur. 2016. Pengaruh Asam Sitrat Terhadap Indeks Browning, Kandungan Karbohidrat Terlarut
Total, dan Aktivitas Enzim Dehidrogenase pada Buah Pir Yali (Pyrus bretschneideri Rehd.).
Universitas Lampung. Lampung.
Whistler R., Daniel JR. 1985. Carbohydrate. Di dalam: Fennema OR (eds). Food Chemistry. New York.
Marcel Dekker. Inc.
Zulfahnur, 2009. Mempelajari Pengaruh Reaksi Pencoklatan Enzimatis Pada Buah Dan Sayur. Institut
Pertanian Bogor. Bogor.
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 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.