Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak

Abstract

<jats:p>&lt;p&gt;Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades.&lt;/p&gt;&lt;p&gt; &lt;/p&gt;&lt;p&gt;&lt;strong&gt;Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca Fruit&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;Browning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;br /&gt;&lt;/strong&gt;&lt;/p&gt;</jats:p>

Production Process Technology and Physic-Chemical Characterization of Beneng Taro Flour

“…The color change is caused by a browning reaction, browning can occur because the material contains a lot of phenolic compounds. Al-Baarri [30] added that the browning process causes the polyphenoloxidase enzyme to catalyze the hydroxylation process of monophenol compounds into ortho-diphenol compounds, then proceed to catalyze the oxidation process of diphenols into o-quinones. Theo-quinone compound formed becomes very reactive and undergoes a polymerization reaction due to the meeting of o-quinone with trihydroxy benzene which produces red, brown and black pigments called melanin pigments.…”