skip to main content

Uji Penghambatan Reaksi Pencoklatan pada Buah Apel Potong oleh Asam Hypoiodous (HIO) Berdasarkan Deteksi Perubahan Warna

*Maulana Yusuf  -  Jurusan Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Anang M. Legowo  -  Jurusan Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Ahmad N. Al-Baarri  -  Jurusan Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro
Received: 21 May 2018; Published: 30 Aug 2024.
Editor(s): Siti Susanti, Ph.D

Citation Format:
Abstract

Abstrak

                Reaksi pencoklatan enzimatis pada buah merupakan reaksi yang terjadi karena adanya oksidasi fenol dan melibatkan enzim polifenol oksidase (PPO). Pencegahan reaksi pencoklatan dapat dilakukan dengan menghambat aktivitas PPO, salah satu alternatifnya adalah dengan menggunakan asam hipoiodous (HIO). Tujuan penelitian ini adalah untuk mengetahui kemampuan HIO dalam menghambat reaksi pencoklatan berdasarkan pada perubahan warna pada buah apel. Perubahan warna dianalisis dengan mengamati perubahan warna berdasarkan nilai L*. Hasil penelitian yang diperoleh adalah penurunan nilai L* HIO 0,068 dan 0,090 lebih rendah dibanding HIO 0. Kesimpulannya yaitu  HIO terbukti menghambat proses pencoklatan enzimatis pada buah apel

Abstract

            Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use hypoodous acid (HIO). The purpose of this study was to determine the ability of HIO to inhibit the browning reaction and to know the mechanism inhibition type based on the color change in apples. The color change was analyzed by observing the color change based on the L * value. The result of this research is HIO proven to inhibit enzymatic browning process on apple fruit by yielding three Michaelis-Menten curves and has Vmax, Vmax ', Vmax ", Km, Km', Km 'and Ki values respectively of 6,05 ; 5.60; 5.25; 3.05; 2.80; 2.61; and 0.659. In conclusion, HIO can inhibit the process of browning apple with non-competitive inhibition type.

Fulltext View|Download
Keywords: HIO, apple, enzymatic browning

Article Metrics:

  1. Adyanthaya, I., Y. I. Kwon, E. Apostolidis, and K. Shetty. 2008. Health benefits of apple phenolics from postharvest stages for potential type 2 diabetes management using in vitro models. Journal of Food Biochemistry 34: 31-49. DOI: 10.1111/j.1745-4514.2009.00257.x
  2. Adyanthaya, I., Y. I. Kwon, E. Apostolidis, and K. Shetty. 2009. Apple post-harvest preservation linked to phenolics and SOD activity. Journal of Food Biochemistry. 33: 535–556. DOI: 10.1111/j.1745-4514.2009.00236.x
  3. Al-Baarri A. N., M. Ogawa., and S. Hayakawa. 2010. Application of lactoperoxidase system using bovine whey and the effect of storage condition on lactoperoxidase activity. International Journal of Dairy Science. 2011; 6:72–78. DOI: 10.3923/ijds.2011.72.78
  4. Altunkaya, A. and V. Gokmen. 2008. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (lactuca sativa). Journal of Food Chemistry 107: 1173-1179. DOI: 10.1016/j.foodchem.2007.09.046
  5. Aprillia, Dhita, dan W. H. Susanto. 2014. Pembuatan sari apel (malus sylvestris mill) dengan ekstraksi metode osmosis (kajian varietas apel dan lama osmosis). Jurnal Pangan dan Agroindustri 1(2) :86-96
  6. Arslan, O., M. Erzengin, S. Sinan, and O. Ozenzoy. 2004. Purification of mulberry (Morus alba L.) polyphenol oxidase by affinity chromatography and investigation of its kinetic and electrophoretic properties. Food Chemistry 88: 479-484. DOI: 10.1016/j.foodchem.2004.04.005
  7. Bafort, F., O. Parisi, J. P. Perraudin, and M. H. Jijakli. 2014. Mode of action of lactoperoxidase as related to its antimicrobial activity: a review. Enzyme Research. 14: 1–13. DOI: 10.1155/2014/517164
  8. Cheng, G.W, and C. G. Crisosto. (2005): Browning potential, phenolic composition, and polyphenoloxidase activity of buffer extracts of peach and nectarine skin tissue. J. Amer. Soc. Horts. Sct. 120 (5):835-838
  9. Cortez-Vega, W. R., Becerra-Prado, A. M., Soares, J. M., and Fonscca, G. G. 2008. Effect of L-ascorbic acid and sodium metabisulfite in the inhibition of the enzymatic browning of minimally processed apple, International Journal of Agricultural Research, 3 (3), 196-201. ISSN: 1816-4897
  10. Eissa, H.A., H. H. M. Fadel, G. E. Ibrahim, I. M. Hassan, and A. A. Elrashid. 2006. Thiol containing compounds as controlling agents of enzymatic browning in some apple products. Food Research International 39: 855-863. DOI: 10.1016/j.foodres.2006.04.004
  11. Garcia, E., and Barret, D. M. 2002. Preservative Treatments for Fresh-Cut Fruits and Vegetables.California: Dept. of Food Science and Technology
  12. Ghidelli, C., C. R. Argudo, M. Mateos, M. B. P. Gago. 2013. Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon Rojo brillante. Postharvest Biology and Technology 86: 487-493. DOI: 10.1016/j.postharvbio.2013.07.034
  13. He, Q., Y. Luo, and P. Chen. 2008. Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite. Food Chemistry 110: 847-851. doi: 10.1016/j.foodchem.2008.02.070
  14. Husaini, O., Zulkifli, M. L. Lande, dan E. Nurcahyani. 2017. Karakteristi bahan anti browning dari ekstrak air buah jambu batu (Psidium gujava Linn) pada buah apel malang (Malus sylvestris(L.)Mill. J. Penelitian Pertanian Terapan. 17(2): 85-92. DOI: 10.25181/jppt.v17i2.285
  15. Isobe, N., H. Kubota, A. Yamasaki and Y. Yoshimura. 2011. Lactoperoxidase activity in milk is correlated with somatic cell count in dairy cows. Journal of Dairy Science. 94 (8): 3868–3874
  16. Leon, K., D. Mery, F. Pedreschi, and J. Leon. 2006. Color measurement in L*a*b* units from RGB digital images. Food Research International 39: 1084-1091. DOI: 10.1016/j.foodres.2006.03.006
  17. Lu, S., Y. Luo, E. Turner, and H. Feng. 2006. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry 104: 824–829. DOI: 10.1016/j.foodchem.2006.12.050
  18. Manzocco, L., S. Calligaris, D. Mastrocola, M. C. Nicoli, and C. R. Lerici. 2001. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 11 : 340-346. DOI: 10.1016/S0924-2244(01)00014-0
  19. Pandey, V. P. and, Dwivedi, U. N., 2011. Purification and characterization of peroxidase from Leucaena leucocephala, a tree legume. J. Mol. Catal. B Enzymatic 68: 168–173
  20. Queiroz, C., A. J. R. D. Silva, and M. L. M. Lopes. 2011. Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing. Food Chemistry 125: 128-132. DOI: 10.1016/j.foodchem.2010.08.048
  21. Quevedo, R., M. Jaramillo, O. Diaz, F. Pedreschi, and J. M. Aguilera.2009. Quantification of enzymatic browning in apple slices applying the fractal texture fourier image. Journal Food of Engineering 95: 285-290. DOI: 10.1016/j.jfoodeng.2009.05.007
  22. Sun, J., Y. F. Chu, X. Wu., and R. H. Liu. 2002. Antioxidant and antiproliferative activities of common fruits. Journal Agricultural and Food Chemistry 50: 7449-7454. DOI: 10.1021/jf0207530
  23. Tortoe, C., J. Orchard, and A. Beezer. 2007. Prevention of enzymatic browning of apple cylinders using different solutions. Journal of Food Science and Technology. 42: 1475-1481. DOI: :10.1111/j.1365-2621.2006.01367.x
  24. Valentines, M.C., R. Vilaplana, R. Torres, J. Usall, and C. Larrigaudiere. 2005. Specific roles of enzymatic browning and lignification in apple desease resistance. Postharvest and Technology 36: 227-234. DOI : 10.1016/j.postharvbio.2005.01.002
  25. Veitch, N. C. 2004. Horseradish peroxidase: a modern view of a classic enzyme. Phytochemistry 65: 249–259. DOI: 10.1016/j.phytochem.2003.10.022

Last update:

No citation recorded.

Last update:

No citation recorded.