Sirait, V. A. A. and Zulkifli, Zulkifli and Handayani, T.T. and Lande, Martha L. (2018) Pengaruh Penambahan Asam Sitrat Terhadap Proses Non- Enzimatik Browning Jus Buah Pir Yali (Pyrus bretschneideri Rehd.). Jurnal Penelitian Pertanian Terapan, 18 (3). ISSN 1410-5020 (In Press)


Download (441kB) | Preview


The purpose of this research was to find out how effective citric acid to prevent the nonenzymatic process of browning Yali Pear juice. The research was conducted in a complete randomized design consisting of 5 replications. The non-enzymatic browning inhibition process was tested with citric acid treatment as the main factor 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. The results showed that decrease in dehydrogenase enzyme activity occurs along with increasing the concentration of citric acid. The level of reducing sugar has increased along with the increase of citric acid concentration. The 7,5% w/v citric acid concentration effectively inhibited non-enzymatic browning of Yali Pear juice with a 21% reduction in the browning index. Total soluble carbohydrate content increased 7% at 7.5% w/v citric acid concentration. From the results of the study it was concluded that citric acid at 7,5% w / v concentration was the inhibitor of non-enzymatic browning and dehydrogenase enzyme activity, but stimulator of total soluble carbohydrate and reducing sugar level.

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: 28 Jun 2018 01:58
Last Modified: 28 Jun 2018 01:58

Actions (login required)

View Item View Item