Aplikasi Pati Sukun Sebagai Edible Coating Pada Pisang Barangan

ABSTRACT The aims of this research were to study the effect of breadfruit starch coating on barangan banana during storage and to obtain the appropriate breadfruit starch concentration to extend the shelf life of barangan banana. The research was conducted experimentally using a completely randomized design method with treatments OF breadfruit starch concentration: control, 1%, 3%, 5%, and 7%.…