Karakterisasi Bahan Anti Browning dari Ekstrak Air Buah Jambu Batu (Psidium guajava Linn) pada Buah Apel Malang (Malus sylvestris (L.) Mill)
Keywords:water extract of guava fruit, browning index, total soluble carbohydrate content, dehydrogenase enzyme activity.
AbstractThe purpose of this study was to prove that the water extract of guava pulp can hinder the process of browning in apples Malang. The research was conducted in October - November 2016 in the Laboratory of Plant Physiology, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung. This study uses a completely randomized design (CRD) with 6 degree of concentration of water extract of the fruit flesh guava: control (Citric acid 2% w/v), 0% v/v, 25% v/v, 50% v/v, 75 % v/v, 100% v/v. Browning index is determined based on the absorbance of the extract of apple Malang at a wavelength of 420 nm. Total soluble carbohydrate content was determined by the phenol-sulfuric method, while estimating dehydrogenase enzyme activity by methylene blue method. Levene's test for homogeneity, analysis of variance and LSD test was carried out at 5% significance level. Water extract of guava fruit has the same effectiveness with citric acid 2% w/v in inhibiting browning apples Malang. Similarly, the water extract of guava fruit as well as citric acid 2% w/v has the same effect on total soluble carbohydrate content and the activity of the enzyme dehydrogenase. Water extract of guava fruit has the same effectiveness with citric acid 2% w/v except for 100% concentration on reducing sugar level. The final conclusion is that the water extract of guava fruit has the different characteristics as citric acid 2% w/v in inhibiting browning in apples Malang.
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.
Jeong, H.L., Jin,W.J., Kwang,D.M. and Kee,J.P. 2008.Effect of Anti-Browning Agents on Poyphenoloxidase Activity and Total Phenolics as Related to Browning of Fresh-Cut â€˜Fujiâ€™ Apple. ASEAN Food Journal. 15(1): 79-8.
Paramita, Octavianti. 2010. Pengaruh memar terhadap perubahan pola respirasi, produksi etilen dan jaringan buah mangga (Mangifera indica L.) Var Gedong Gincu pada berbagai suhu penyimpanan.Jurnal Kompetensi Teknik. 2 (1).
Rachmawan, O. 2001. Pengeringan, Pendinginan dan Pengemasan Komoditas Pertanian.Depdiknas. Jakarta.
Sappers, G. M. and R. L. Miller. 1992. Enzymatic browning control in potato with ascorbic acid-2-phosphates. Journal of Food Science. 57(5):1132-1135.
Soelarso, Bambang. 1997.Budi Daya Apel. Yogyakarta : KANISIUS.
Thipnate, Poonsiri and S. Sukhonthara. 2015. Control of Enzymatic Browning in Apple and Potato Purees by Using Guava Extract.Silpakorn U Science & Tech J Vol.9(2). ISSN 1905-9159.
Witham and Yoshida. 1986. Exercieses in Plant Physiology second Edition ed.Published as: Experiments in Plant Physiology. America.
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.