DOI: https://doi.org/10.14710/jtp.2024.20712

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

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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.

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Keywords: HIO, apple, enzymatic browning

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Section: Artikel Penelitian
Language : EN
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