Inhibition of the Enzymatic Browning Reaction in Dried Pisang Mas Banana

Abstract

Enzymatic browning is a major concern in dried Pisang Mas bananas impacting customer satisfaction. Herein, we aimed at developing the methods to inhibit the browning reaction of dried Pisang Mas bananas. The pretreated dried Pisang Mas bananas were evaluated using the color comparison with the commercial products. The results showed the pretreatment of Pisang Mas bananas with the optimum conditions of ascorbic acid at pH 5.5 for 20 min and citric acid at pH 4.5 for 10 min had the ability to inhibit the browning reaction that improved banana’s color closing to the color of the commercial products. Moreover, we proposed pineapple juice and saline solution as the available and low-cost approach to resolve the browning problem. The results showed pretreating Pisang Mas bananas with pineapple juice at pH 4.0 for 10 min and 0.5% w/v saline solution for 20 min was able to inhibit the browning reaction. This finding would be useful for increasing dried banana cost that will be further beneficial to society, economics, and database information.