EFFECT OF COMBINATION CHITOSAN AND PROPOLIS EDIBLE COATING ON QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) DURING STORAGE

• Main Author: Hidayat, Taofik
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67510
• Institution: Institut Teknologi Bandung

Strawberry (Fragaria ananassa) is one type of fruit that is widely known by the public. National strawberry production from 2015 to 2020 tends to decline. One of the problems with strawberries is their short shelf life. Strawberry is a non-climacteric fruit with perishable properties. One way that can be done to extend shelf life and minimize damage to fresh products is the edible coating method. One of the potential edible coating materials for strawberries is propolis. Besides propolis, chitosan is a material that has been widely developed for edible coating applications. The synergistic effect of propolis and chitosan has great potential to be developed. The purpose of this study was to determine the effect of the combination of chitosan and propolis as an edible coating on the quality of strawberries (Fragaria ananassa). This study used a completely randomized design (CRD) with various combinations of concentrations of propolis (5%, 10%, and 15%) and chitosan in a ratio of 1:8 (v:v). The data obtained were then analyzed by ANOVA test and Tukey's further test with a significance level (alpha) of 5%. For organoleptic test, data were tested using Friedman test and Wilcoxon test. The best effect was the combination of 15% (P4) chitosan and propolis edible coating based on weight loss, water content, TPT, number of bacteria and pH. As for firmness and organoleptic, the combination treatment of chitosan and propolis edible coating has not been able to significantly affect the quality of strawberries (Fragaria ananassa).