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.
Husaini, O., Zulkifli, Z., Lande, M. L., & Nurcahyani, E. (2017). Karakterisasi Bahan Anti Browning dari Ekstrak Air Buah Jambu Batu (Psidium guajava Linn) pada Buah Apel Malang (Malus sylvestris (L.) Mill). Jurnal Penelitian Pertanian Terapan, 17(2). https://doi.org/10.25181/jppt.v17i2.285