A. Wahyudi, S. Liliasari, T. Supriyanti
PPO is an enzyme that plays a role in the browning reaction. This phenomenon impacted on colour, flavour, nutritional properties, and shelf life of food product. The aim of this research was to isolate and characterize PPO from three types of potatoes. Crude PPO was extracted by three types of potatoes namely Desiree, Granola, and Atlantic at the age of 100 days. This is the same environment as soil conditions, climate, and growing conditions. Phosphate buffer (pH=7) was used as solute of PPO and browning reaction of PPO was stopped by adding 2% NaF. Based on experiments towards PPO in all potatoes types, it was found that (i) PPO had optimum activity when catechol was used as a substrate; (ii) the optimum pH and optimum temperature values of PPO were 7 and 35°C; (iii) the most effective inhibitor was EDTA; (iv) PPO from Atlantic had the highest activity; and (v) molecular weight of PPO from Atlantic was about 50 kDa. This research has found optimum conditions of PPO using age and environmental control. Future research is expected to analyse the influence of age and environment on PPO activities. © School of Engineering, Taylor’s University.
School of post graduate studies, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudi 229, Bandung, 40154, Indonesia; Chemistry education department, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudi 229, Bandung, 40154, Indonesia
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