Pengaruh Penambahan Zat Anti-browning Alami pada Kentang

Maria Inggrid, Daniel Setiadi Lokasurya, Herry Santoso, Yansen Hartanto


Browning reactions often occur in the processing of potatoes, browning can change the taste or texture of food, so it can lead to lower the value of food quality. Browning can be caused by enzymatic or non-enzymatic reactions. Enzymatic browning occurs because the substrate containing the phenol group reacts with the polyphenol oxidase enzyme to form a brown colored pigment.To inhibit the browning reaction can be done with the addition of acid or the addition of firmness agent. In this study used salt kitchen, lemon juice, and citric acid to inhibit browning in potatoes. The addition of antibrowning agent was done on various variations of 0,5%, 1,0%, and 1,5% (w/v). Antibrowning activity test was analyzed by measuring the color intensity of the solution using spectrophotometer. The results will be analyzed using ANOVA with design expert software. Experimental results obtained that NaCl, lemon juice, and citric acid can inhibit the occurrence of browning in potatoes by producing a lower absorbance when added antibrowning substances. Analysis of variance (ANOVA) showed significant results on the effect of different antibrowning substances, while the effect of variation in levels did not give significant results. The best result is the addition of citric acid with a level of 1,5% (w/v) with inhibition of 76,34%.


potato, browning, enzymatic browning, antibrowning, spectrophotometer

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