Perubahan Fisikokimia Keripik Pisang selama Proses Penggorengan dan Mekanisme Browning (Tinjauan Literatur Sistematik dan Studi Kasus Pencokelatan Keripik Pisang Produk UMKM ”MA”)
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Abstract
Keripik pisang merupakan produk olahan buah yang digemari karena cita rasa dan teksturnya yang khas. Namun, proses penggorengan sering memicu reaksi pencokelatan (browning) yang menurunkan mutu visual dan sensorik produk. Penelitian ini bertujuan untuk menganalisis perubahan kualitas minyak dan warna keripik pisang akibat proses penggorengan serta mengidentifikasi tahapan reaksi yang memengaruhi mutu produk. Penelitian menggunakan pendekatan studi kasus one-shot observational yang dikombinasikan dengan Systematic Literature Review (SLR). Parameter yang diamati meliputi bilangan peroksida minyak yang diukur dengan metode titrasi iodometri dan indeks warna (L, a, b*)** sebelum dan sesudah penggorengan. Hasil uji t berpasangan menunjukkan bahwa bilangan peroksida meningkat signifikan (p = 0,0000000435), menandakan terjadinya oksidasi lemak selama penggorengan. Nilai L* dan b* menurun signifikan (p = 4,498x10-5; p = 4,505x10-6), menunjukkan penggelapan warna akibat reaksi Maillard dan karamelisasi, sedangkan nilai a* tidak berubah signifikan. Secara keseluruhan, proses penggorengan memicu reaksi oksidasi dan pencokelatan non-enzimatis yang menurunkan kestabilan mutu produk. Penggunaan minyak segar, pengaturan suhu dan waktu penggorengan yang optimal, serta penambahan antioksidan alami disarankan untuk mempertahankan warna, cita rasa, dan stabilitas mutu keripik pisang.
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How to Cite
Oksilia, O., Pratama, M., Priyanto, G., & Pratama, F. (2026). Perubahan Fisikokimia Keripik Pisang selama Proses Penggorengan dan Mekanisme Browning (Tinjauan Literatur Sistematik dan Studi Kasus Pencokelatan Keripik Pisang Produk UMKM ”MA”). Agroteknika, 9(2), 317-331. https://doi.org/10.55043/agroteknika.v9i2.644
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Bork, L. V., Stobernack, T., Rohn, S., & Kanzler, C. (2024). Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants. Food Chemistry, 449, 139189. https://doi.org/10.1016/j.foodchem.2024.139189
Cano, M. P., De Ancos, B., Lobo, M. G., & Santos, M. (1997). Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: Relationship between browning, phenols and polyphenol oxidase and peroxidase activities. Zeitschrift For Lebensmitteluntersuchung Und -Forschung A, 204(1), 60–65. https://doi.org/10.1007/s002170050038
Chaisakdanugull, C., Theerakulkait, C., & Wrolstad, R. E. (2007). Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA Group) Gros Michel]. Journal of Agricultural and Food Chemistry, 55(10), 4252–4257. https://doi.org/10.1021/jf0705724
Delgado-Andrade, C., Seiquer, I., Haro, A., Castellano, R., & Navarro, M. P. (2010). Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds. Food Chemistry, 122(1), 145–153. https://doi.org/10.1016/j.foodchem.2010.02.031
Göncüoğlu Taş, N., & Gökmen, V. (2017). Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study. Food Chemistry, 221, 1911–1922. https://doi.org/10.1016/j.foodchem.2016.11.159
Hamdan, N., Lee, C. H., Wong, S. L., Fauzi, C. E. N. C. A., Zamri, N. M. A., & Lee, T. H. (2022). Prevention of enzymatic browning by natural extracts and genome-editing: A review on recent progress. Molecules, 27(3), 1101. https://doi.org/10.3390/molecules27031101
Hidalgo, F. J., & Zamora, R. (2000). The role of lipids in nonenzymatic browning. Grasas y Aceites, 51(1–2), 35–49. https://doi.org/10.3989/gya.2000.v51.i1-2.405
Hu, J., Li, X., Yu, Q., Wang, W., & Bi, J. (2023). Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing. International Journal of Biological Macromolecules, 240, 124347. https://doi.org/10.1016/j.ijbiomac.2023.124347
Huang, P.-H., Cheng, Y.-T., Lu, W.-C., Chiang, P.-Y., Yeh, J.-L., Wang, C. C., & Li, P.H. (2024). Changes in nutrient content and physicochemical properties of cavendish bananas var. Pei Chiao during ripening. Horticulturae, 10(4), 384. https://doi.org/10.3390/horticulturae10040384
Iqbal, A., Murtaza, A., Hu, W., Ahmad, I., Ahmed, A., & Xu, X. (2019). Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. Food and Bioproducts Processing, 117, 170–182. https://doi.org/10.1016/j.fbp.2019.07.006
Kanzler, C., Schestkowa, H., Haase, P. T., & Kroh, L. W. (2017). Formation of reactive intermediates, color, and antioxidant activity in the Maillard reaction of maltose in comparison to D -glucose. Journal of Agricultural and Food Chemistry, 65(40), 8957–8965. https://doi.org/10.1021/acs.jafc.7b04105
Liu, H., Ma, L., Chen, J., Zhao, F., Huang, X., Dong, X., Zhu, B.W., & Qin, L. (2023). Effect of aliphatic aldehydes on flavor formation in glutathione–ribose Maillard reactions. Foods, 12(1), 217. https://doi.org/10.3390/foods12010217
Mastrocola, D., & Munari, M. (2000). Progress of the Maillard reaction and antioxidant action of maillard reaction products in preheated model systems during storage. Journal of Agricultural and Food Chemistry, 48(8), 3555–3559. https://doi.org/10.1021/jf000278a
Milani, A., Jouki, M., & Rabbani, M. (2020). Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties. Food Science & Nutrition, 8(7), 3768–3776. https://doi.org/10.1002/fsn3.1666
Moon, K. M., Kwon, E. B., Lee, B., & Kim, C. Y. (2020). Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules, 25(12). https://doi.org/10.3390/molecules25122754
Murata, M. (2021). Browning and pigmentation in food through the Maillard reaction. Glycoconjugate Journal, 38(3), 283–292. https://doi.org/10.1007/s10719-020-09943-x
Nurrosyidah, S. W., & Machfud, A. (2024). Pengaruh konsentrasi larutan Ca(OH)2 (kapur terhidrasi) pada karakteristik perendaman keripik kulit pisang dalam berbagai konsentrasi kapur terhidrasi pada periode yang berbeda. UMSIDA Preprints Server, 1-11. https://archive.umsida.ac.id/index.php/archive/preprint/view/4811/34457
Pour, A. K., Khorram, S., Ehsani, A., Ostadrahimi, A., & Ghasempour, Z. (2022). Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process. Innovative Food Science & Emerging Technologies, 76, 102945. https://doi.org/10.1016/j.ifset.2022.102945
Qi, Y., Zhang, H., Wu, G., Zhang, H., Wang, L., Qian, H., & Qi, X. (2018). Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips. Journal of the Science of Food and Agriculture, 98(14), 5294–5301. https://doi.org/10.1002/jsfa.9068
Qin, F., Hu, C., Dou, T., Sheng, O., Yang, Q., Deng, G., & Bi, F. (2023). Genome-wide analysis of the polyphenol oxidase gene family reveals that MaPPO1 and MaPPO6 are the main contributors to fruit browning in Musa acuminate. Frontiers in Plant Science, 14, 1125375. https://doi.org/10.3389/fpls.2023.1125375
R, S., Rasane, P., Singh, J., Kaur, S., Bakshi, M., Gunjal, M., & Mahato, D. K. (2024). Strategic advances in the management of browning in fruits and vegetables. Food and Bioprocess Technology, 17(2), 325–350. https://doi.org/10.1007/s11947-023-03128-8
Rathod, M., & Rathod, B. (2021). Comparative study of effect of frying temperature and hydrocolloid treatment on color and sensory characteristics of banana chips. The Pharma Innovation Journal, 10(2), 144–149. https://www.thepharmajournal.com/archives/2021/vol10issue2/PartB/10-1-63-941.pdf
Santos, J. S. P. D., Leonel, M., Jesus, P. R. R. D., Leonel, S., Fernandes, A. M., & Ouros, L. F. D. (2023). Hydrocolloid coatings as a pre-frying treatment in the production of low-fat banana chips. Horticulturae, 9(10), 1139. https://doi.org/10.3390/horticulturae9101139
Sarkar, S., Akhter, S., Roy, J., Wazed, Md. A., Abedin, R., Neogie, S., Mishat, K. B., & Sarker, M. S. H. (2024). Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water. Food Science & Nutrition, 12(9), 6612–6626. https://doi.org/10.1002/fsn3.4284
Shi, B., Guo, X., Liu, H., Jiang, K., Liu, L., Yan, N., & Liu, L. (2024). Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation. Food Chemistry, 438, 137994. https://doi.org/10.1016/j.foodchem.2023.137994
Shrestha, L., Kulig, B., Moscetti, R., Massantini, R., Pawelzik, E., Hensel, O., & Sturm, B. (2020). Optimisation of physical and chemical treatments to control browning development and enzymatic activity on fresh-cut apple slices. Foods, 9(1), 76. https://doi.org/10.3390/foods9010076
Singh, M. K., Kumar, A., Kumar, P. S., Selvaumar, P., & Chourasia, A. (2022). Effects of repeated deep frying on refractive index and peroxide value of selected vegetable oils. International Journal for Research in Applied Sciences and Biotechnology, 9(3), 28–31. https://doi.org/10.31033/ijrasb.9.3.6
Song, M. B., Tang, L. P., Zhang, X. L., Bai, M., Pang, X. Q., & Zhang, Z. Q. (2015). Effects of high CO2 treatment on green-ripening and peel senescence in banana and plantain fruits. Journal of Integrative Agriculture, 14(5), 875–887. https://doi.org/10.1016/S2095-3119(14)60851-0
Starowicz, M., & Zieliński, H. (2019). How maillard reaction influences sensorial properties (color, flavor and texture) of food products? Food Reviews International, 35(8), 707–725. https://doi.org/10.1080/87559129.2019.1600538
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