<![CDATA[Enzymatic browning reaction in pandan tikar (Pandanus tectorius Park.) fruit flour (PTF) is a major problem, which can be inhibited by enzyme inactivation. This study aims to determine the effect of various enzymatic browning prevention methods on the physicochemical characteristics of PTF flour. The research method used was a completely randomized design with 4 treatments, namely (a) control (no treatment); (b) blanching (steaming at 80˚C, 3 min); (c) citric acid soaking (0.5% citric acid soaking, 20 minutes) and (d) combination (0.5% citric acid soaking 20 minutes and blanching at 80˚C 3 min). The results showed that all enzymatic browning prevention treatments had a significant effect on the physicochemical properties of PTF flour, namely the L value (brightness), a value (redness), b value (yellowness), gelatinization temperature, proximate content, crude fiber content, and total carotenoids of PTF flour. Prevention of enzymatic browning with blanching treatment can produce PTF flour with dark yellow color, L value 71.12, a value 5.98, b value 46.69, moisture content 9.91% (wb), ash 5.6% (db), fat 3.52% (db), protein 7.47% (db), carbohydrates 83.40% (db), crude fiber 15.49% (db), and total carotenoids 325 mg/Kg (db). The blanching method effectively inhibits enzymatic browning, retains carotenoid content, and produces a distinctive dark yellow color in PTF flour. However, the combination method can also prevent browning and produce a brighter flour color (closer to the natural fruit color).]]>
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