English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The research aimed to study the effect of various concentration of L-arginine and time of immersion in inhibiting enzymatic browning on fresh-cut Salacca. The experiment was conducted in Single Factor Completely Randomized Design with treatments as follows: (P0) Control, (P1) L-arginine 50 mM and immersion time 5 min, (P2) L-arginine 50 mM and immersion time 10 min, (P3) L-arginine 50 mM and immersion time 15 min, (P4) L-arginine 100 mM and immersion time 5 min, (P5) L-arginine 100 mM and immersion time 10 min, (P6) L-arginine 100 mM and immersion time 15 min, (P7) L-arginine 150 mM and immersion time 5 min, (P8) L-arginine 150 mM and immersion time 10 min, (P9) L-arginine 150 mM and immersion time 15 min. The result showed that L-arginine prevented synthesis of phenolic compound that promotes browning development. However color measurement of fresh-cut Salacca indicated that L-Arginine was able to prevent browning only up to 9 days. Meanwhile various immersion times did not give significant difference in preventing browning. Based on weight loss and hardness analysis, L-Arginine was able to prolong the quality of fresh-cut Salacca. The result in this study will be elaborated and used as a reference to develop non-destructive method using SVM (Support Vector Machine) to analyze the degree of browning on fresh-cut Salacca.

L-Arginine to inhibit browning on fresh-cut salacca (Salacca edulis Reinw)