Pengendalian Pencoklatan Produk Hasil Restrukturisasi Bubur Buaei Tropis Menggunakan Bahan Tambahan Makanan (Inhibition Of Discoloration In Restructured Tropical Fruits Using Anti Browning Additives)
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2002
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/22941/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5867 |
Daftar Isi:
- Upon peeling and slicing fresh fruits are easily discolored due to enzymatic reaction in the presence of oxygen. Restructured fruit also suffer the discoloration during aerobic storage either at room temperature or under refrigeration. The objective of this study was to find alternatives for preventing or retarding the discoloration rate of calcium-alginate restructured fruits during aerobic refrigerated storage using anti browning additives. Four different fruits including avocado, mango, jack fruit, and soursop were restructured using sodium alginate (1% w/w) and calcium lactate (1% w/w). The additives tested were citric acid 0.5% (w1w), ascorbic acid 0.05% (w/w), sodium disulfite 0.01% (w/w), N-acetyl-cysteine 0.05% (wiw), and combination of citric acid 0.05% (w/w) and Nacetyl-cysteine 0.05% (w/w). Addition of anti browning additives at the specified concentration was effective in delaying the discoloration of restructured fruits during aerobic storage at 4"C for up to 6 days. Among the additives tested the use of combination of citric acid 0.05% (w/w) and N-acetyl-cysteine 0.05% (wlw) was the most. effective in retarding the discoloration across the fruits. Restructured soursop, in particular, was not undergoing significant discoloration for 11 days of refrigerated storage. Keywords : Restructured fruit, anti browning agents.