EFFECT OF EDIBLE COATING APPLICATION WITH A VARIETY OF CHITOSAN CONCENTRATION ON QUALITY OF SALAK PONDOH (Salacca zalacca (Gaertn.) Voss) PEELED OF SKIN

• Main Author: Ika Damayanti, Vita
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43677
• Institution: Institut Teknologi Bandung

Salak pondoh (zalacca) is a fruit that is quite popular with the people of Indonesia. Zalacca has characteristic physiology of hard, thorny, and scaly skin. Presenting zalacca ready to eat is one of the innovations to make it easier for consumers to consume zalacca fruit practically without having to peel the fruit skin directly. However, zalacca peeled off skin has a risk of decreasing quantity and quality during the storage periods, because it doesn’t have a protector that can maintain direct contact of the surface of the flesh with environmental conditions. Zalacca peeled off easily experience respiration and transpiration that support the damage. Edible coating is a method that can be used as an effort to maintain the quality and quantitity of zalacca peeled off. This study aims to determined potential of chitosan which is an active ingredient of bio-based film as a coating to maintain the quality of salak pondoh (Salacca zalacca (Gaertn.) Voss) peeled off skin during the dtorage periods. The research design used was RAL with 4 threaatments variations of chitosan concentration that is without coating, 1%, 2%, and 3% chitosan. Each threatment was carried out 3 repetition and kept at cold temperatures (4±2oC) and room temperatures (25±2oC). Each repetition consist of 3 salak pondoh. The threatment was observed for ten storage days, with data retrieval every two days of storage. Observaton parameters are organoleptic including color, aroma, texture, taste, and physicochemical including weight loss, browning index, total soluble solid, acidity (pH), hardness, and respiration rate. The result showed that the threatment of 3% chitosan concentration in cold temperatures could maintain up to eight days of storage, and significantly affected the parameters of aroma, taste, weight loss, and total soluble solids. Whereas at room temperature the concentration 1% chitosan is able to maintain acceptance up to four days of storage and has a significant effect on color parameters, weight loss, and acidity (pH).