TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints55104
UR  - http://digilib.unila.ac.id/55104/
A1  - YOLA SEPTIKA, 1317021084
Y1  - 2019///
N2  - The purpose of this study was to determine whether the dipping of snake fruit (Salacca
edulis) in hot water before the treatment of citric acid effectively slowed the process of
browning of snake fruit flesh. The study was conducted at the Botanical Laboratory,
Department of Biology, Faculty of Mathematics and Natural Sciences, University of
Lampung, from July to August 2018. The research was carried out in 2 x 3 factorial
experiment. Factor A was the water temperature with 2 levels: 27oC and 100oC. Factor B
was citric acid with three levels of concentration: 0%, 5% and 10%. The parameters were
Browning Index, Total Dissolved Carbohydrate Content, and Dehydrogenase Enzyme
Activity. Homogeneity test of variance and analysis of variance and LSD Test was
carried out at 5% significance level. The results showed that the immersion of snake fruit
in hot water (100oC) increased the Browning Index from 0.12 to 0.18, and there was no
significant effect on the total dissolved carbohydrate content and the activity of snake
fruit dehydrogenase enzyme. Subsequent immersion in citric acid solution did not
significantly affect all parameters. From the results of the study it was concluded that the
dipping of snake fruit in hot water before soaking in citric acid solution was not effective
in slowing the process of browning of snake fruit.

Keywords: browning, citric acid, enzyme dehydrogenase, snake fruit
Tujuan penelitian ini adalah untuk mengetahui apakah pencelupandaging buah
salak (Salacca edulis) dalam air panas sebelum perlakuan asam sitrat efektif
memperlambat proses browning daging buah salak. Penelitian dilaksanakan di
Laboratorium Botani, Jurusan Biologi, Fakultas Matematika dan Ilmu
Pengetahuan Alam, Universitas Lampung, dari Juli-Agustus 2018. Penelitian
dilaksanakan dalam percobaan faktorial 2 x 3. Faktor A adalah temperatur air
dengan 2 taraf: 27oC dan 100oC. Faktor B adalah asam sitrat dengan tiga taraf
konsentrasi: 0%, 5% dan 10%. Sebagai parameter adalah Indeks Browning,
Kandungan Karbohidrat Terlarut Total, dan Aktivitas Enzim Dehidrogenase. Uji
homogenitas ragam dan analisis ragam serta Uji BNT dilakukan pada taraf nyata
5%. Hasil penelitian menunjukkan bahwa perendaman daging buah salak dalam
air panas (100oC) selama 5 detik meningkatkan Indeks Browning dari 0,12
menjadi 0,18dan tidak ada efek yang signifikan terhadap kandungan karbohidrat
terlarut total dan aktivitas enzim dehidrogenase daging buah salak. Perendaman
selanjutnya dalam larutan asam sitrat tidak berpengaruh nyata terhadap semua
parameter. Dari hasil penelitian disimpulkan bahwa pencelupan buah salak dalam
air panas sebelum perendaman dalam larutan asam sitrat tidak efektif
memperlambat proses browning buah salak.

Kata kunci: asam sitrat, browning, enzim dehidrogenase, salak
PB  - FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM
TI  - KONTROL BROWNING ENZIMATIK BUAH SALAK (Salacca edulis)
DENGAN AIR PANAS DAN PENCELUPAN ASAM SITRAT
AV  - restricted
ER  -