| dc.description.abstract | Enzymatic browning is a chemical process by phenolic compounds that produce brown-color of several cut fruits. The aim of this study was to observe the effectiveness of ascorbic acid and aloe vera to prevent enzymatic browning of Malang Apple as cut fruits. Rome Beauty cultivar of Malang apples were carefully prepared in this study. Fast cutting and peeling was conducted in order to minimize the oxidation occured to apple slices. Apple slices then dipped in 1% ascorbic acid solution, 3% ascorbic acid solution, 5% aloe vera solution, and 10% aloe vera solution for 2 minutes respectively. A group of apple slice did not receive any dipping treatment and used as control and used as control treatment. Several physical properties test were conducted to observe the effect of given treatments. Result showed that dipping treatments can prevent rapid PPO enzyme oxidation process. Based on the physical property parameters, ascorbic acid was the effective solution that can prevent rapid browning of apple slices and the optimum storage time was 2 days. | en |
