CD Skripsi

Aplikasi Kitosan Sebagai Edible Coating Pada Buah Anggur Merah

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ABSTRACT
Red grapes are fruits that contain relatively high water content and have a
soft texture, which makes them highly susceptible to damage and spoilage.
Postharvest handling efforts are necessary to prevent early damage and extend the
shelf life of red grapes through the application of an edible coating derived from
chitosan. Chitosan is suitable as an edible coating because it meets the criteria for
coating materials and forms a strong and compact matrix. The purpose of this
study was to obtain the best concentration of chitosan as an edible coating in
maintaining the quality of red grapes during storage. This research used an
experimental method by using a completely randomized design with four
treatments and four replications. The treatment in this study was the application of
different chitosan concentrations, namely K0 (control), K1 (1% chitosan), K2 (2%
chitosan), and K3 (3% chitosan). The observed parameters included weight loss,
firmness, total soluble solids, vitamin C, and sensory evaluation of color. Data
were statistically analyzed using analysis of variance (ANOVA) and continued by
duncan’s multiple range test (DMRT) at 5%. The results of the analysis of
variance showed that the best treatment was K2 (2% chitosan) after 15 days of
storage the coated grapes showed a weight loss of 20.11%, a firmness of 1.55 kgf,
total soluble solids of 19.08 % Brix, and a sensory color score of 3.10 (purplish).
Keywords: Chitosan, edible coating, red grapes

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006114053

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI INDUSTRI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006114053

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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