?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=UJI+EFEKTIVITAS+EKSTRAK+DAGING+BUAH+NANAS+%0D%0A(Ananas+comosus+L.)+DALAM+MENURUNKAN+INDEKS+BROWNING+UMBI+KENTANG+(Solanum+tuberosum+L.)&rft.creator=Putri+Wardanis%2C+1417021097&rft.subject=Q+Science+(General)&rft.subject=QH301+Biology&rft.description=Tujuan+dari+penelitian+ini+adalah+untuk+mengetahui+apakah+ekstrak+daging+buah+nanas+dapat+menghambat+proses+browning+pada+umbi+kentang.+Penelitian+ini+menggunakan+Rancangan+Acak+Lengkap+(RAL)+dengan+5+taraf+konsentrasi+ekstrak+daging+buah+nanas+yaitu+0%25+v%2Fv%2C+25%25+v%2Fv%2C+50%25+v%2Fv%2C+75%25+v%2Fv%2C+dan+100%25+v%2Fv+serta+terdiri+dari+5+kali+ulangan.+Parameter+kualitatif+dalam+penelitian+ini+adalah+warna+permukaan+umbi+kentang+sedangkan+parameter+kuantitatif+adalah+indeks+browning%2C+kandungan+karbohidrat+terlarut+total%2C+dan+aktivitas+enzim+dehidrogenase.+Homogenitas+ragam%2C+analisis+ragam%2C+dan+uji+Tukey+dilakukan+pada+tingkat+signifikan+5%25.+Korelasi+antar+variabel+dependen+dan+independen+ditentukan+oleh+regresi+linier.+Hasil+penelitian+menunjukkan+bahwa+permukaan+warna+umbi+kentang+yang+diolah+dengan+konsentrasi+ekstrak+nanas+75%25+v%2Fv+tidak+mengalami+pencoklatan+dibanding+kontrol+dan+konsentrasi+lainnya.+Indeks+browning+umbi+kentang+yang+diberi+perlakuan+dengan+konsentrasi+75%25+v%2Fv+secara+signifikan+menurun.+Konsentrasi+ekstrak+daging+buah+nanas+berkorelasi+linear+negatif+dengan+indeks+browning+umbi+kentang.+Konsentrasi+ekstrak+daging+buah+nanas+berkorelasi+linear+positif+dengan+karbohidrat+terlarut+total.+Aktivitas+enzim+dehidrogenase+umbi+kentang+yang+diberi+perlakuan+dengan+konsentrasi+100%25+v%2Fv+meningkat+secara+signifikan+dan+berkorelasi+kuadratik.%0D%0A%0D%0AKata+Kunci%3A+Browning%2C+Ekstrak+Nanas%2C+Umbi+kentang%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+purpose+of+this+study+was+to+determine+whether+the+pineapple+fruit+extract+can+inhibit+the+process+of+browning+on+the+potato+tubers.+This+study+used+Completely+Randomized+Design+(RAL)+with+5+levels+of+pineapple+fruit+concentration+of+0%25+v%2Fv%2C+25%25+v%2Fv.+50%25+v%2Fv%2C+75%25+v%2Fv%2C+and+100%25+v%2Fv+and+consist+of+5+replications.+Qualitative+Parameters+in+this+study+was+the+colo+surface+of+potato+tubers+while+quantitative+parameters+were+browning+index%2C+total+soluble+carbohydrate+content%2C+and+dehydrogenase+enzyme+activity+homogeneity+of+variance%2C+analysis+of+variance%2C+and+Tukey+test+were+conducted+at+5%25+significant+level.+Correlations+between+dependent+and+independent+variables+were+determined+by+linear+regression.+The+result+showed+that+the+color+surface+of+potato+tuber+treated+with+the+concentration+of+pineapple+extract+75%25+v%2Fv+was+less+brown+than+control+and+other+concentrations.+Index+browning+of+potato+tuber+treated+with+concentration+75%25+v%2Fv+was+significantly+decreased.++Concentration+of+pineapple+extract+was+negative+linearly+correlated+to+browning+index+of+potato+tubers.++The+concentration+of+pineapple+extract+was+positive+linearly+correlated+to+total+soluble+carbohydrate.+The+activity+of+dehydrogenase+enzyme+of+potato+tuber+treated+with+concentration+100%25+v%2Fv+was+significantly+increased.+The+concentration+of+pineapple+extract+was+quadratic+correlated+to+the+activity+of+dehydrogenase+enzyme.%0D%0A%0D%0AKeywords%3A+Browning%2C+Extract+Pineapple%2C+Potato+tubers.&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-02-15&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30635%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30635%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30635%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Putri+Wardanis%2C+1417021097++(2018)+UJI+EFEKTIVITAS+EKSTRAK+DAGING+BUAH+NANAS+(Ananas+comosus+L.)+DALAM+MENURUNKAN+INDEKS+BROWNING+UMBI+KENTANG+(Solanum+tuberosum+L.).++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM+.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F30635%2F