ANTI-BROWNING MATERIAL CHARACTERIZATION OF THE WATER EXTRACT OF GUAVA FRUIT (Psidium guajava L.) IN MALANG APPLES (Malus sylvestris (L.) Mill.)

OKTARINA HUSAINI, 1317021059 (2017) ANTI-BROWNING MATERIAL CHARACTERIZATION OF THE WATER EXTRACT OF GUAVA FRUIT (Psidium guajava L.) IN MALANG APPLES (Malus sylvestris (L.) Mill.). FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

ABSTRAK Tujuan dari penelitian ini adalah untuk membuktikan bahwa ekstrak air buah jambu batu dapat menghambat proses browning pada buah apel malang. Penelitian ini dilaksanakan pada bulan Oktober –November 2016 di Laboratorium Botani, Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Lampung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 taraf konsentrasi air buah jambu batu yaitu 0% v/v, 25% v/v, 50% v/v, 75% v/v, 100% v/v dan kontrol (Asam sitrat 2% b/v). Indeks browning ditentukan berdasarkan absorbansi ekstrak daging buah apel malang pada panjang gelombang 420 nm. Kandungan karbohidrat terlarut total ditentukan berdasarkan metode fenol sulfur, sedangkan pendugaan aktivitas enzim dehidrogenase dengan metode methylene blue. Uji Levene untuk Homogenitas, analisis ragam, dan uji BNT dilakukan pada taraf nyata 5%. Ekstrak air buah jambu batu memiliki efektivitas yang sama dengan asam sitrat 2% b/v dalam menghambat browning buah apel malang, demikian pula ekstrak air buah jambu batu sama halnya asam sitrat 2% b/v memiliki efek yang sama terhadap kandungan karbohidrat terlarut total dan aktivitas enzim dehidrogenase. Ekstrak air buah jambu batu memiliki efektivitas yang sama dengan asam sitrat 2% b/v kecuali konsentrasi 100% v/v terhadap level gula preduksi. Dari hasil penelitian disimpulkan bahwa ekstrak air buah jambu batu memiliki karakteristik yang berbeda dengan asam sitrat 2% b/v yang meliputi penurunan indeks browning dan peningkatan aktivitas enzim dehidrogenase lebih besar dibandingkan asam sitrat 2% b/v dalam menghambat browning pada buah apel malang. Kata kunci : Jambu batu, Apel malang, Indeks browning, kandungan karbohidrat terlarut total, aktivitas enzim dehidrogenase. ABSTRACT The purpose of this study was to prove that the water extract of guava pulp can hinder the process of browning in apples Malang. The research was conducted in October - November 2016 in the Laboratory of Botanical, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung. This study uses a completely randomized design (CRD) with 6 degree of concentration of water extract of the fruit flesh guava: 0% v/v, 25% v/v, 50% v/v, 75 % v/v, 100% v/v and control (Citric acid 2% w/v). Browning index is determined based on the absorbance of the extract of apple Malang at a wavelength of 420 nm. Total soluble carbohydrate content was determined by phenol-sulfuric method, while estimating dehydrogenase enzyme activity by methylene blue method. Levene's test for homogeneity, analysis of variance and LSD test was carried out at 5% significance level. Water extract of guava fruit has the same effectiveness with citric acid 2% w/v in inhibiting browning apples Malang, similarly, the water extract of guava fruit as well as citric acid 2% w/v has the same effect on total soluble carbohydrate content and the activity of the enzyme dehydrogenase. Water extract of guava fruit has the same effectiveness with citric acid 2% w/v except 100% concentration on reducing sugar level. The final conclusion is that the water extract of guava fruit has the different characteristics as citric acid 2% w/v which includes a decrease browning index and enhancement dehydrogenase enzyme activity greater than citric acid 2% w/v in inhibiting browning in apples Malang. Keywords : Guava fruit, apples Malang, browning index, total soluble carbohydrate content, dehydrogenase enzyme activity.

Jenis Karya Akhir:	Skripsi
Subyek:	> QH Natural history > QH301 Biology
Program Studi:	FAKULTAS MIPA > Prodi Biologi
Pengguna Deposit:	8602505 . Digilib
Date Deposited:	17 Apr 2017 03:32
Terakhir diubah:	17 Apr 2017 03:32
URI:	http://digilib.unila.ac.id/id/eprint/26245

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