Inhibition on Lightness Reduction of Raja Banana (Musa sapientum) Peel using Specific Acid
Ahmad Nimatullah Al-Baarri1,2*, Anang Mohamad Legowo1, Widayat3, Heni Rzqiati1, Antonius Hintono1, Yoyok Budi Pramono1, Maman Somantri4, Wisnu Broto5, Mulyana Hadipernata5, Velicia Cynthia Santosa1, Taysia Putri Ayu Permatasari1, Robbi Hablis Salam1, Widia Pangestika6

1Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
2Central Laboratory for Research and Services Diponegoro University, Diponegoro University, Semarang, Indonesia
3Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Indonesia
4Electrical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Indonesia
5Agricultural Postharvest Technology, Agency for Agricultural Research Development, Bogor, Indonesia
6Nutrition Science Department, Faculty of Medical, Diponegoro University, Semarang, Indonesia

Abstract

Banana is tropical fruit that has a lot of nutritional content such as carbohydrates, vitamins and minerals but it is prone to enzimatic browning reactions due to polyphenol oxidase (PPO) activity. This research was done to inhibit the reduction of the lightness of banana flesh using Hypoiodous Acid (HIO) as specific acid. Banana flesh was stored for 7 days at room temperature storage (27 degree C). The analysis was done on color change based on L* value. HIO was obtained using reaction mixture between H2O2 and KIO3 using peroxidase as catalyst. The HIO was attached to the crown surface of banana. The lightness was analyzed using digital color meter within three points of area. The result showed that HIO could inhibited the lightness change of banana flesh resulting non-significant decrease in the lightness during 5 days of storage. This research might open the knowledge of the preservation of banana by inhibition of its lightness change in the end-user banana consumer.

Keywords: banana flesh, specific acid, lightness, room temperature, inhihibion

Topic: FOOD SAFETY AND SECURITY