PENGARUH KONSENTRASI KITOSAN SEBAGAI EDIBLE COATING DAN LAMA PENYIMPANAN TERHADAP MUTU BUAH JAMBU BIJI MERAH
ABSTRACT: The aim of this
research was to find the effect of concentration of chitosan and storage time
on the quality of guava fruits. This
research was performed
in February-March 2013
at the Laboratory
of Food Technology,
Faculty of Agriculture, University of
North Sumatera, Medan,
using completely randomized
design with 2
factors, i.e. : the concentration
of edible coating (K) :
(1%, 2%,
3% and 4%)
and storage time
(S) : (2
days, 4 days,
6 days and
8 days). Parameters analyzed were
weight loss, moisture
content, level of
vitamine C, total
acid, total soluble
solid, total microorganism, hardness, color
score, organoleptic values
of color, flavor
and taste. The results
showed that the
concentration of chitosan had
highly significant effect on all parameters. Storage time had highly significant
effect on all parameters. The interactions of the two factors had significant
effect on weight loss and had highly significant effect on level of vitamine C,
lavor and taste. The chitosan concentration of 3 % with storage time of 8 days
could protect the quality of guava and was more acceptable.
Penulis: Randy Fernando
Sitorus, Terip Karo-Karo, Zulkifli Lubis
Kode Jurnal: jppertaniandd140228
