Ditemukan 2 dokumen yang sesuai dengan query
Pardede, Erika, author
Color plays an important role in appearance and acceptability of fruits and vegetables. Changes in color of fruits and vegetables take place through enzymatic mechanism in which polyphenol oxidases (PPOs) catalyze the oxidation of phenolic compounds to quinones, which subsequently produce brown pigments through spontaneous non-enzymatic polymerization. Browning coloration of...
Universitas HKBP Nonmensen, 2017
050 VISI 25:2 (2017)
Artikel Jurnal Universitas Indonesia Library
Kusuma Kariyana, author
ABSTRAK
The research was conducted to determine the effect of ascorbic acid (50 mgl-1, 100 mgl-1, 200 mgl-1) and activated charcoal (0.5 gl-1, 1 gl-1, 2 gl-1) independently with different light duration (4 weeks in darkness, 2 weeks in darkness followed by 2 weeks in 16 hours light and 4 weeks...
2013
T35181
UI - Tesis (Membership) Universitas Indonesia Library
