ISOLASI CHITOSAN KULIT UDANG DAN PEMANFAATANNYA PADA BUAH STRAWBERRY(Fragrariaananassa)

• Main Author: Alfiah, Nurul (Author)
• Format: Book
• Published: 2013-08-19.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/296/1/S_BIO_0801345_TITLE.pdf; http://repository.upi.edu/296/2/S_BIO_0801345_ABSTRACT.pdf; http://repository.upi.edu/296/3/S_BIO_0801345_TABLE%20OF%20CONTENT.pdf; http://repository.upi.edu/296/4/S_BIO_0801345_CHAPTER1.pdf; http://repository.upi.edu/296/5/S_BIO_0801345_CHAPTER2.pdf; http://repository.upi.edu/296/6/S_BIO_0801345_CHAPTER3.pdf; http://repository.upi.edu/296/7/S_BIO_0801345_CHAPTER4.pdf; http://repository.upi.edu/296/8/S_BIO_0801345_CHAPTER5.pdf; http://repository.upi.edu/296/9/S_BIO_0801345_BIBLIOGRAPHY.pdf; http://repository.upi.edu/296/10/S_BIO_0801345_APPENDIX.pdf
• Keywords: Program Studi Biologi (non kependidikan)

Chitosan merupakan salah satu jenis bahan organik yang dapat digunakan untuk pelapisan buah. Dalam penelitian ini kami menganalisis kadar chitosan yang diisolasi secara standar (Puspawati dan Simpen, 2010) dari kulit udang Windu dan pengaruh edible coating chitosan pada buah strawberry. Konsentrasi chitosan yang digunakan untuk edible coating yaitu 0.25%, 0.5%, 0.75% and 1% (b/v). Pengaruh pelapisan chitosan juga dibandingkan dengan plastik yang divakum. Hasil penelitian menunjukkan bahwa isolasi dengan prosedur standar menghasilkan chitosan sebesar 65%. Pengaruh chitosan dan plastik yang divakum terhadap pH buah dan uji organoleptik tidak menunjukkan perbedaan yang menonjol. Pelapisan chitosan lebih menguntungkan untuk menjaga kadar gula terlarut, khususnya pada pelapisanchitosan 1%. Di sisi lain, pelapisan dengan plastik yang divakum lebih efektif untuk mencegah kehilangan berat segar buah. Kata Kunci: chitosan, edible coating, strawberry Chitosan is a kind of organic subtance that can be usedfor fruit coating. In this stydy we analyzed the level of chitosan isolated by standar procedur (Puspawati and Simpen, 2010) from Windu's shrimp shells and the effect of chitosan edible coating on strawberry fruit. Chitosan concentrations used for edible coating were 0.25%, 0.5%, 0.75% and 1% (w/v). The effects of chitosan coating were also compared with vacuumed plastic. The results showed that chitosan isolated with standard procedure were 65%. The effects of chitosan and vacuumed plastic coating on pH and orgnoleptic test were not highly different. Chitosan coating had advantage to preserve sugar content, especially in 1% chitosan coating. In other hand, vacuumed plastic coating was effective to prevent fruit fresh weight lost. Keyword: chitosan, edible coating, strawberry