PENGARUH KONSENTRASI CHITOSAN SEBAGAI BAHAN PENGAWET TERHADAP MASA SIMPAN MIE BASAH
ABSTRACT: The objective of
this research was to asses the optimal chitosan concentration as wet noodle
preservative. The study conducted two stage 1) . to know the best concentration
and storage duration of wet noodle. The
first factor was chitosan concentration (K) K0 (0 ppm), K1 (50 ppm), K2 (100
ppm), K3 (150 ppm), K4 (200 ppm) and the second factor was storage duration H0
(0 hour), H1( 24 hours), H2 (48 houurs)
and H3 (72 hours). 2). To know the best
chitosan concentration’s compared with using of formalin.
The result shows that higher chitosan concentration will give higher
quality wet noodle which was showed by parameter microba total account,
texture, rancidity, and overall acceptance. Optimal chitosan concentration was
150 ppm with optimal storage duration 24 hours. Chitosan can be developed and
used to avoid formalin and the other kinds of hazard material using for food product.
Keywords: Chitosan, formalin.
antibacterial activities
Penulis: Wisnu Satyajaya, Otik
Nawansih
Kode Jurnal: jppertaniandd080039
