diki, winanti (2019) Minimally Processed for Cassava Browning Inhibition by Ascorbic Acid and Oxygen Absorbent. In: International Conference of Postharvest Handling & Processing (ICAPHP), 29-31 Agustus 2018, Bali.

Text (Minimally Processed for Cassava Browning Inhibition by Ascorbic Acid and Oxygen Absorbent)

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Official URL: https://iopscience.iop.org/article/10.1088/1755-13...


The objective of this study was to examine the use of ascorbic acid and oxygen absorbent as anti browning agent for minimally processed cassava. The solution of 0% and 1% (w/v) ascorbic acid combined with packaging treatment by adding oxygen absorbent (+OA) and without oxygen absorbent (-OA) were use as anti browning system. Peeled cassava was dipped in the solutions for 30 minutes then packed into polyethylene plastic with packaging treatment and stored at 5°C. The results showed that dipping in 1% ascorbic acid solutions and oxygen absorbent packaging treatment could inhibit oxidation of polyphenol oxidase (PPO) of minimally processed cassava indicated by lower Browning Index.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: ascorbic acid, browning, cassava, oxygen absorbent
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: M.Si. Diki Winanti
Date Deposited: 01 Jun 2020 00:56
Last Modified: 01 Jun 2020 00:56
URI: http://repository.lppm.unila.ac.id/id/eprint/21320

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