Yolanda, Septika and Zulkifli, Zulkifli and Handayani, T.T. and Lande, Martha L. KONTROL BROWNING ENZIMATIK BUAH SALAK (Salacca edulis) DENGAN AIR PANAS DAN PENCELUPAN ASAM SITRAT. Jurnal Penelitian Pertanian Terapan. ISSN 1410-5020 (Submitted)

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Abstract

The purpose of this study was to determine whether the dipping of snake fruit (Salacca edulis) in hot water before the treatment of citric acid effectively slowed the process of browning of snake fruit flesh. The study was conducted at the Botanical Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung, from July to August 2018. The research was carried out in 2 x 3 factorial experiment. Factor A was the water temperature with 2 levels: 27oC and 100oC. Factor B was citric acid with three levels of concentration: 0%, 5% and 10%. The parameters were Browning Index, Total Dissolved Carbohydrate Content, and Dehydrogenase Enzyme Activity. Homogeneity test of variance and analysis of variance and LSD Test was carried out at 5% significance level. The results showed that the immersion of snake fruit in hot water (100oC) increased the Browning Index from 0.12 to 0.18, and there was no significant effect on the total dissolved carbohydrate content and the activity of snake fruit dehydrogenase enzyme. Subsequent immersion in citric acid solution did not significantly affect all parameters. From the results of the study it was concluded that the dipping of snake fruit in hot water before soaking in citric acid solution was not effective in slowing the process of browning of snake fruit.

Item Type: Article
Subjects: Q Science > QK Botany
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA) > Prodi Biologi
Depositing User: T. T. HANDAYANI
Date Deposited: 10 May 2019 02:34
Last Modified: 10 May 2019 02:34
URI: http://repository.lppm.unila.ac.id/id/eprint/12401

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