PEMANFAATAN LIMBAH CANGKANG KEPITING MENJADI KITOSAN SEBAGAI BAHAN PELAPIS ( COATER) PADA BUAH STROBERI

Abstract

Chitosan is a substance which could be used as a coating on strawberry. The aim of this study is to examine the influence of drying rate on water content of strawberry, the reduction sugar content during storage, the influence of storage temperature, and the total plate count (TPC). Concentration of chitosan used in this research is varied from 1%, 1,5%, 2%, 2,5% w/v, storage duration is 7 days, and the storage temperature ranging from 10, 30, and 45oC. Characteristics of chitosan used on coating strawberry in this research are as follows : deacetilation degree 77,84%, 8,75.103 molecular weight, 2,35% water content, 0,46% ash, 7,69% nitrogen, particle size 5 mesh, 10,41% protein, and yellow-brown in appearance. The results of this study are as follows : the drying rate is ranging from 786 to 2825,16 g water/m2hour. Coating strawberry with chitosan will decrease mass losses of those during storage. This is probably due to the effect of coating on strawberry surface which will restrain the migration rate of water temporarily within the fruit. Reduction sugar content of strawberry obtained with 1%, 1,5%, 2,0%, 2,5% chitosan are 7,36%, 7,46%, 8,02%, and 8,11%, respectively. The highest mass losses is obtained on 45oC temperature; while the lowest is obtained on 10oC. Strawberry without coating, coating chitosan 1%, 1,5% dan 2% until seven days have not unprecditable microba but with coating chitosan 2,5% ranging microba from 4.940 to 9.887 log CFU/gr