Abstract
The objective of this study was to examine the use of ascorbic acid and oxygen absorbent as anti browning agent for minimally processed cassava. The solution of 0% and 1% (w/v) ascorbic acid combined with packaging treatment by adding oxygen absorbent (+OA) and without oxygen absorbent (-OA) were use as anti browning system. Peeled cassava was dipped in the solutions for 30 minutes then packed into polyethylene plastic with packaging treatment and stored at 5°C. The results showed that dipping in 1% ascorbic acid solutions and oxygen absorbent packaging treatment could inhibit oxidation of polyphenol oxidase (PPO) of minimally processed cassava indicated by lower Browning Index.
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