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)
Winanti_2019_IOP_Conf._Ser.__Earth_Environ._Sci._309_012013.pdf Download (538kB) | Preview |
Abstract
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 |
Actions (login required)
 |
View Item |