| dc.description.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. | en_US |
