Damayanti, Cici and Prof. Dr. Ir. Bambang Dwi Argo,, DEA and La Choviya Hawa,, STP. MP., PhD (2022) Pengaruh Variasi Suhu dan Lama Waktu Pasteurisasi Terhadap Aktivitas Enzim Polifenol Oksidase (PPO) Pada Sari Buah Pisang Cavendish (Musa cavendish). Sarjana thesis, Universitas Brawijaya.
Abstract
Pisang Cavendish (Musa cavendishii) merupakan produk hortikultura buah-buahan tropis unggulan di Indonesia yang kaya akan kandungan potasium, antioksidan, protein, serat kasar, vitamin B6, vitamin C dan karbohidrat sehingga sangat berpotensi untuk dijadikan produk olahan buah pisang. Namun memiliki sifat yang mudah rusak (perishable) dan merupakan jenis buah klimaterik. Selain itu, buah pisang dengan cepat dan mudah berubah warna menjadi coklat yang diakibatkan adanya reaksi pencokelatan enzim (browning enzymatis) oleh enzim polifenol oksidase (PPO). Pasteurisasi Mild Temperature Long Time (MTLT) merupakan salah satu proses pengolahan termal yang dapat menginaktivasi enzim PPO. Minuman sari buah akan berpotensi mengalami kerusakan kandungan dan aktivitas antioksidan apabila dalam pengolahannya tidak menggunakan suhu dan lama waktu pasteurisasi yang tepat. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan suhu dan lama waktu pasteurisasi terhadap kualitas dan aktivitas enzim polifenol oksidase sari buah pisang Cavendish dengan pasteurisator double jacket. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu suhu (55, 60, 65, 70 dan 75oC) dan lama waktu pasteurisasi (5, 10 dan 15 menit) dengan pengulangan 3 kali. Kemudian dianalisis dengan Analysis of Variance (ANOVA) menggunakan aplikasi SPSS dan dilanjut dengan uji DMRT (Duncan’s Multiple Range Test). Suhu dan lama waktu pasteurisasi berpengaruh signifikan terhadap total padatan terlarut, viskositas, pH dan aktivitas spesifik enzim polifenol oksidase sari buah pisang Cavendish. Hasil terbaik didapat pada perlakuan pasteurisasi suhu 75oC selama 15 menit karena menghasilkan nilai aktivitas spesifik enzim PPO terendah yaitu sebesar 0.0032 U/mg dan inaktivasi enzim sebesar 97.08%. Dimana nilai total padatan terlarut sebesar 15.800 oBrix, viskositas sebesar 2.2833 Pa.s, pH sebesar 4.8067, total perubahan warna sebesar 1.5700
English Abstract
Cavendish banana (Musa cavendishii) is a horticultural product of superior tropical fruits in Indonesia which is rich in potassium, antioxidants, protein, crude fiber, vitamin B6, vitamin C and carbohydrates, so it has the potential to be used as processed banana products. However, it has perishable and is a type of climacteric fruit. In addition, bananas quickly and easily change color to brown due to the enzyme browning reaction (enzymatic browning) by the polyphenol oxidase (PPO) enzyme. Pasteurization Mild Temperature Long Time (MTLT) is a thermal treatment process that can inactivate the PPO enzyme. Fruit juice drinks will potentially experience damage to the content and antioxidant activity if the processing does not use the right temperature and pasteurization time. This study aims to determine the effect of changes in temperature and length of pasteurization time on the quality and activity of the Cavendish banana juice polyphenol oxidase enzyme with double jacket. The research design used a Randomized Block Design (RAK) with two factors, namely temperature (55, 60, 65, 70 and 75oC) and pasteurization time (5, 10 and 15 minutes) with 3 repetitions. Then analyzed by Analysis of Variance (ANOVA) using the SPSS application and continued with the DMRT test (Duncan's Multiple Range Test). Pasteurization temperature and time had a significant effect on total dissolved solids, viscosity, pH and specific activity of the Cavendish banana juice polyphenol oxidase enzyme. The best results were obtained in the pasteurization treatment at 75oC for 15 minutes because it produced the lowest specific activity value of the PPO enzyme, which was 0.0032 U/mg and the inactivation of the enzyme was 97.08%. Where the total value of dissolved solids is 15,800 oBrix, viscosity is 2.2833 Pa.s, pH is 4.8067, total color change is 1.5700
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100218 |
| Uncontrolled Keywords: | Pisang Cavendish, Pasteurisasi, Polifenol Oksidase,Cavendish Banana, Pasteurization, Polyphenol Oxidase |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Nov 2022 02:56 |
| Last Modified: | 03 Nov 2022 02:56 |
| URI: | http://repository.ub.ac.id/id/eprint/196073 |
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