Pengaruh Konsentrasi Edibel Kitosan dan Lama Penyimpanan terhadap Mutu Buah Strawberry

Abstract

The aim of this research was to find the effect of concentration of edible chitosan and storage time on the quality of strawberry fruit. This study was conducted using compeletly randomized design (CRD) with two factors i.e : the concentration of chitosan (K1 = 0 %, K2 = 0,5 %, K3 = 1 %, K4 = 1,5 %) and storage time (S1 = 2 hari, S2 = 4 hari, S3 = 6 hari, dan S4 = 8 hari). Parameters analyzed were water content, KVC, total acid, TSS, Total microorganism, weight lose, and organoleptic values of texture, colour, and taste. The result showed that the concentration of chitosan had highly significant effect on all parameters except on water content. Storage time had highly significant effect on all parameters. The interaction of the chitosan concentration and storage time had no significant effect on all parameters except on organoleptic values of texture, colour and flavor. The ratio of chitosan concentration of 1,5 % with storage time of 6 days can protect the quality of strawberry and was more acceptable.