OPTIMASI PELAPISAN KITOSAN UNTUK MENINGKATKAN MASA SIMPAN PRODUK BUAH-BUAHAN SEGAR POTONG
ABSTRACT: This study was aimed
to obtain the optimal concentration of chitosan and the longest shelf life of
melon, watermelon and pineapple slices. The experiment was factorial, and
arranged in a completely randomized block design with 3 replications. The first factor: the
concentration of chitosan consisted of 5 levels (0%, 0.5%, 1%, 1.5% and 2%).
The second factor was 4 level duration of storage (0 day, 4 days, 8 days and 12 days).
Homogenity and additivity of the data were tested using Bartlet and Tukey
tests, then they were analyzed
using analysis of variance and
followed by least significant difference test (LSD). The best results for melon
fruit slices were obtained at a
concentration of 1% chitosan 4 days of storage with the number of yeast and
mold plate count 8.03 x 102 colonies/g
and 9.03 x 103 colonies/g respectively. The best results for watermelon fruit
slices were at a concentration of 1.5% chitosan 4 days storage time with the
number of yeast and mold plate count 6.06 x 102 colonies/g and 6.66 x 102
colonies/g respectively. The best results of pineapple fruit slices obtained at
a concentration of 1.5% chitosan 4 days storage time with the number of yeast
and mold plate count 9.56 x 102
colonies/g and 1.76 x 102 colonies/g respectively.
Penulis: Nurhayati, Tirza Hanum,
Azhari Rangga, Husniati
Kode Jurnal: jppertaniandd140043
