Abstrak Tujuan penelitian ini adalah untuk menentukan sifat fisikokimia produk food bar ubi jalar ungu yang diperkaya dengan tepung tulang ikan bandeng. Tepung bandeng dicampur bahan lain membuat formulasi adonan (0 % (FB1); 1,2 (FB2); 2,4 (FB3); 3,6 (FB4); 4,8% (FB5) Sifat dianalisis meliputi kadar air dan abu, parameter kekerasan, browning index produk. Penambahan (1,2% sampai 4,8%) dalam dap...

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The inhibitory effect of onion extract on cassava leaf polyphenol oxidase was investigated. The polyphenol oxidase from cassava leaves was strongly inhibited by various anti-browning agents such as L-ascorbic acid and L-cysteine. The percentage of inhibition increased with the increased of anti-browning agents concentrations. The addition of heated onion extract exhibited a stronger inhibitory ...

The aim of this study was to assess the effects pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) ascorbic acid (AA) + citric (CA) antibrowning agents, on weight loss, color values, browning index, firmness, titratable acidity, soluble solids content, total phenolic antioxidant activity...

“Feicheng” peach is popular for its unique aroma, but defect of being highly sensitive to chilling injury (CI) often leads aroma loss and internal browning. Essential oils (EOs) are used enhance the antioxidant capacity plants fruits, as well trigger their defense against biotic/abiotic stresses. This study aimed examine effect cinnamon essential oil (CEO) vapor treatment on quality fruit durin...

Chilling damage under 15ºC in anthurium cut flowers reduces the vase-life, quality and marketability of the product. In the present experiment, GABA postharvest treatment (0, 1 and 5 mM) was studied on the vase-life, total soluble solid (TSS), H2O2 content, proline content, spathe browning, catalase and superoxide dismutase enzymes activity of Anthurium andraeanum...

This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with N-acetyl cysteine as an antibrowning agent, on some physical, chemical, antioxidant properties white button mushrooms. The weight loss, color change, browning index, degree cap opening, soluble solid content, total phenolic activity...