scholarly journals ANALISIS BROWNING BUAH PISANG KEPOK (Musa paradisiaca L.) SETELAH PERLAKUAN ASAM ASKORBAT DAN LIDAH BUAYA (Aloe barbadensis L.)

2019 ◽  
Vol 19 (1) ◽  
pp. 72
Author(s):  
Ratri Mauluti Larasati ◽  
Martha Lulus Lande ◽  
Zulkifli Zulkifli ◽  
Sri Wahyuningsih
Keyword(s):  
Ascorbic Acid ◽  
Enzyme Activity ◽  
Carbohydrate Content ◽  
Total Carbohydrate ◽  
Aloe Barbadensis ◽  
Design Factor ◽  
Browning Index ◽  
Dehydrogenase Enzyme ◽  
Levene Test ◽  
Dehydrogenase Enzyme Activity

Fruit is a necessity for most Indonesian people. Kepok banana is a climacteric fruit that can experience browning quickly. Therefore, this study was conducted to find a safe and effective material to prevent the browning process of kepok bananas. This study aims to determine the differences in the browning index, and the activity of the enzyme dehydrogenase in kepok banana cells. This study was conducted using a 2x3 factorial design. Factor A is ascorbic acid with 2 concentration levels namely 0% (b / v) and 5% (b / v). Factor B is Aloe (Aloebarbadensis L.) leaf extract with 3 levels, namely 0%, 5%, and 10%. The quantitative parameters are browning index and total dissolved carbohydrate content. The qualitative parameter is dehydrogenase enzyme activity. Levene test and variance analysis were carried out with 5% real level. The results obtained were kepok bananas with treatments coloured brighter than control. Ascorbic acid and Aloe (Aloe barbadensis L.) affect the browning index and dissolved total carbohydrate content of the sample. A decrease in dehydrogenase enzyme activity happened in the ascorbic acid treatment. Conclusions obtained from the study are ascorbic acid with a concentration of 5% can reduce the browning index of kepok banana by 31%, ascorbic acid with a concentration of 5% can maintain total dissolved carbohydrate content kepok banana as much as 53%, and Aloe extract 10% retain total dissolved carbohydrate content sample is 20%.

scholarly journals Karakterisasi Bahan Anti Browning dari Ekstrak Air Buah Jambu Batu (Psidium guajava Linn) pada Buah Apel Malang (Malus sylvestris (L.) Mill)

2017 ◽  
Vol 17 (2) ◽  
Author(s):  
Oktarina Husaini ◽  
Zulkifli Zulkifli ◽  
Martha L. Lande ◽  
E. Nurcahyani
Keyword(s):  
Enzyme Activity ◽  
Citric Acid ◽  
Water Extract ◽  
Carbohydrate Content ◽  
Final Conclusion ◽  
Soluble Carbohydrate ◽  
Browning Index ◽  
Guava Fruit ◽  
Dehydrogenase Enzyme ◽  
Dehydrogenase Enzyme Activity

The purpose of this study was to prove that the water extract of guava pulp can hinder the process of browning in apples Malang. The research was conducted in October - November 2016 in the Laboratory of Plant Physiology, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung. This study uses a completely randomized design (CRD) with 6 degree of concentration of water extract of the fruit flesh guava: control (Citric acid 2% w/v), 0% v/v, 25% v/v, 50% v/v, 75 % v/v, 100% v/v. Browning index is determined based on the absorbance of the extract of apple Malang at a wavelength of 420 nm. Total soluble carbohydrate content was determined by the phenol-sulfuric method, while estimating dehydrogenase enzyme activity by methylene blue method. Levene's test for homogeneity, analysis of variance and LSD test was carried out at 5% significance level. Water extract of guava fruit has the same effectiveness with citric acid 2% w/v in inhibiting browning apples Malang. Similarly, the water extract of guava fruit as well as citric acid 2% w/v has the same effect on total soluble carbohydrate content and the activity of the enzyme dehydrogenase. Water extract of guava fruit has the same effectiveness with citric acid 2% w/v except for 100% concentration on reducing sugar level. The final conclusion is that the water extract of guava fruit has the different characteristics as citric acid 2% w/v in inhibiting browning in apples Malang. Keywords: water extract of guava fruit, browning index, total soluble carbohydrate content, dehydrogenase enzyme activity.

scholarly journals Potential of Pineapple Madu Shell (Ananas comosus (L.) Merr.) As Anti-Browning Agent in Apples Manalagi (Malus sylvestris Mill)

2017 ◽  
Vol 17 (1) ◽  
Author(s):  
Rizka Devi Anggita ◽  
Zulkifli Zulkifli ◽  
Martha L Lande
Keyword(s):  
Water Extract ◽  
Reducing Sugar ◽  
Carbohydrate Content ◽  
Soluble Carbohydrate ◽  
Browning Index ◽  
Malus Sylvestris ◽  
Dehydrogenase Enzyme ◽  
Sugar Levels ◽  
The Relationship ◽  
Dehydrogenase Enzyme Activity

The purpose of this study was to determine the effect of water extract of pineapple shell in the process of browning apple manalagi  (Malus sylvestris Mill). The research was conducted from October to November 2016 in the Laboratory of Plant Physiology Department of Biology, Faculty of Mathematics and Natural Sciences, University of Lampung. As variables were browning index, total soluble carbohydrate content, dehydrogenase enzyme activity, and reducing sugar levels, while the parameter is the mean of all variables. The experiment was conducted in completely randomizes design. The main factor was the water extract of the  pineapple shell with 5 concentration levels:  0% v / v, 25% v / v, 50% v / v, 75% v / v, 100% v / v. Levene test, analysis of variance and LSD test was carried out at 5% significance level. The results showed that the water extract pineapple shell was significantly lower the browning index of apples manalagi, and the relationship between the concentration and browning index is quadratic (y = 9E-05x2 - 0.013x + 1.018 R² = 0665). Extract of pineapple shell did not significantly affect total soluble carbohydrate content of apples manalagi but a downward  trend in total soluble carbohydrate content with increasing concentrations of the extract (y = -0.049x + 29.66   R² = 0.923). The relationship between the concentration of water extract pineapple shell with dehydrogenase enzyme activity was negative linear (y = -0.082x + 12.04   R² = 0.969). Reducing sugar levels increase at the concentration of 50% v/v,75% v/v, and 100% v/v. The final conclusion was that the water extract of pineapple shell was potential as anti-browning agent for apples manalagi because it was able to reduce browning index 51.89%, and influence other physiological processes.Keywords: Pineapple shell, Apples manalagi, Browning, carbohydrate, dehydrogenase.

IN VITRO STEROIDOGENESIS IN NORMAL HUMAN OVARIAN TISSUE

1966 ◽  
Vol 52 (3) ◽  
pp. 455-464 ◽  
Author(s):  
Lakshmi Kumari ◽  
Joseph W. Goldzieher
Keyword(s):  
Enzyme Activity ◽  
Luteal Phase ◽  
Ovarian Tissue ◽  
Human Ovarian Tissue ◽  
Dehydrogenase Enzyme ◽  
Normal Human ◽  
Dehydrogenase Enzyme Activity

ABSTRACT Eleven samples of normal human ovarian tissue from the various phases of the cycle were incubated with 7-3H progesterone and 4-14C-5-pregnenolone. Isolation, identification and quantitation of the metabolites showed clearly that pregnenolone is a far better substrate than progesterone for the production of C19 steroids. Under the conditions of these incubations, 3β-ol dehydrogenase enzyme activity converted the majority of the metabolites into androstenedione. The accumulation of radioactive androstenedione at the end of the incubation exceeded that of testosterone except in the later part of the luteal phase.

scholarly journals Pengaruh Penambahan Asam Sitrat Terhadap Proses Non-Enzimatik Browning Jus Buah Pir Yali (Pyrus bretschneideri Rehd.)

2020 ◽  
Vol 18 (3) ◽  
pp. 186
Author(s):  
Victoria Agatha Angela Sirait ◽  
Zulkifli Zulkifli ◽  
Tundjung Tripeni Handayani ◽  
Martha Lulus Lande
Keyword(s):  
Enzyme Activity ◽  
Citric Acid ◽  
Acid Concentration ◽  
Reducing Sugar ◽  
Enzymatic Browning ◽  
Soluble Carbohydrate ◽  
Citric Acid Concentration ◽  
Dehydrogenase Enzyme ◽  
Yali Pear ◽  
Dehydrogenase Enzyme Activity

The purpose of this study was to find out how effective citric acid is against the nonenzymaticprocess of browning Yali Pear fruit juice (Pyrus bretschneideri Rehd. Theresearch was conducted in a complete randomized design consisting of 5 replications. Thenon-enzymatic browning inhibition process was tested with citric acid treatment as the mainfactor with five concentrations ie 0% w/v, 2,5% w/v, 5% w/v, 7,5% w/v and 10% w/v.Qualitative parameters were dehydrogenase enzyme activity and reducing sugar level.Quantitative parameters were browning index and total soluble carbohydrate content.Levene test, analysis of variance, and Tukey test were performed at 5% significant level. Theresults showed that decrease in dehydrogenase enzyme activity occurs along with increasingthe concentration of citric acid. The level of reducing sugar has increased along with theincrease of citric acid concentration. The 7,5% w/v citric acid concentration effectivelyinhibited non-enzymatic browning of Yali Pear juice with a 21% reduction in the browningindex. Total soluble carbohydrate content increased 7% at 7.5% w/v citric acidconcentration. From the results of the study it was concluded that citric acid at 7,5% w / vconcentration was the inhibitor of non-enzymatic browning and dehydrogenase enzymeactivity, but stimulator of total soluble carbohydrate and reducing sugar level.

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