PHYSICAL CHARACTERISTICS OF COATING FILM COMBINATION OF CORN STARCH-CHITOSAN AND THE DETERMINATION OF VITAMIN C LEVELS IN FRUIT AND VEGETABLE

• Main Authors: I Kadek Bagiana (Author), Bekti Nugraheni (Author), Dyan Wigati (Author)
• Format: Book
• Published: Universitas Muhammadiyah Magelang, 2020-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 10.31603/pharmacy.v6i1.3069; 2549-9068; 2579-4558
• Keywords: Coating film; Corn Starch; Chitosan; Physical Characteristics; Vitamin C; Medicine; R; Pharmacy and materia medica; RS1-441
• Source: Jurnal Farmasi Sains dan Praktis, Vol 6, Iss 1 (2020)

Coating films is an effort to improve quality and extend the shelf life of a food ingredient. Coating film functions to coat food as well as can be consumed. The study aims to determine the best physical characteristics of the combination of corn starch-chitosan and find out the smallest % decrease in vitamin C levels from chili, tomatoes, and strawberries coated with the coating film. The materials used in this study were a combination of corn starch and chitosan 0.25%; 0.50% and 0.75%. The results showed that the coating film of 0.75% corn starch -chitosan combination has the best physical characteristics. The smallest percent decrease in vitamin C levels in chili, tomatoes, and strawberries that are dipped in coating film on a combination of corn starch-chitosan at a level of 0.75%.