Skripsi
STUDI AKTIVITAS ENZIM PENCOKLATAN PADA KULIT BUAH DUKU SETELAH PERENDAMAN DALAM LARUTAN KALSIUM KLORIDA
Hospital, Palembang. The experiment used factorial completely randomized design with two treatment factor that was calcium chloride concentration (0,5 %, 1 % and 1,5 %) and three periods of dipping in calcium chloride solution (3 minutes, 6 minutes and 9 minutes) with three replications. The results indicated that calcium chloride concentration and the period of dipping decreased significantly polyphenol oxidation (PPO) and peroxidase (PO) activity, but had no significant on affect total protein content. Dipping in 1 % calcium chloride for 6 minutes was the best treatment to extend the storage life of duku up to nine days at 28°±2° C.
Inventory Code | Barcode | Call Number | Location | Status |
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0507001358 | T68394 | T683942005 | Central Library (Referens) | Available but not for loan - Not for Loan |
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