PENCEGAHAN PENCOKLATAN ENZIMATIS TEPUNG REBUNG BAMBU BETUNG (Dendrocalamus asper) DENGAN PERENDAMAN MENGGUNAKAN ASAM ASKORBAT DAN ASAM SITRAT Prevention of Enzymatic Browning of Betung's Bamboo (Dendrocalamus asper) Flour by Soaking with Ascorbic Acid and Citrid Acid

DEBBY, SELASTRI YOGAYANA and Yanuriati, Anny and Hermanto, Hermanto (2019) PENCEGAHAN PENCOKLATAN ENZIMATIS TEPUNG REBUNG BAMBU BETUNG (Dendrocalamus asper) DENGAN PERENDAMAN MENGGUNAKAN ASAM ASKORBAT DAN ASAM SITRAT Prevention of Enzymatic Browning of Betung's Bamboo (Dendrocalamus asper) Flour by Soaking with Ascorbic Acid and Citrid Acid. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to study the effects of organic acids on the quality of betung's bamboo flour. The research was conducted at agricultural laboratory, Sriwijaya University, from April 2018 to May 2019. The experiment used a factorial completely randomized design with two factors and each treatment was repeated three times. First factor was kinds of organic acid (ascorbic acid and citric acid) and the secound factor was organic acid concentrations (0.2%, 0.3%, 0.4%, 0.5%). If between acid types and acid concentrations interact significantly, then proceed to the second analysis phase, namely non Factorial Completely Randomized Design. Observed parameters were physical characteristics (colour L* a* b*), chemical characteristics (water content, ash content, crude fiber content, vitamin C content and pH). The results showed that kinds of organic acid and organic acid concentrations were not significantly affected for water content and crude fiber. Citrid acid with 0.5% significantly affected the lightness enhancement (L*), reduction of redness (a*) and pH. However, 0.5% ascorbic acid significantly affected the enhancement of redness (a*), yellowness ( b*) and reduction pH. Citric acid could inhibit browning by lowering the pH of soaking solution from 5.58 to pH 3.17, causing the PPO enzyme to become inactive. In addition, citric acid inhibited browning because it could bind copper ions which acted as catalysts for polyphenol oxidase enzymes in browning reactions. The best treatment based on physical test was soaked in 0.5% citric acid.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: ascorbic acid,citrid acid, betung's bamboo flour, soaking
Subjects: T Technology > T Technology (General)
T Technology > TD Environmental technology. Sanitary engineering
Divisions: 05-Faculty of Agriculture > 54211-Agricultural Technology (S1)
Depositing User: Users 15 not found.
Date Deposited: 15 Jul 2019 05:00
Last Modified: 24 Jul 2019 15:07
URI: http://repository.unsri.ac.id/id/eprint/259

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