APPLICATION OF EDIBLE COATING PACKAGING BASED ON APPLE PECTIN AND CHITOSAN ON PAPAYA FRUIT IN ROOM TEMPERATURE
Muryeti, Rina Ningtyas, Alsya Tasyamara

Politeknik Negeri Jakarta

Abstract

The edible coating is a thin layer that is applied on the surface of food products to extend the shelf life and maintain quality of food products. In this study, the edible coating from apple pectin applied and chitosan was applied on fresh cut papaya, to obtain the optimal concentrations of pectin and chitosan in the manufacture of edible coatings, to obtain the characteristics of papaya that have been applied to edible coatings, and to analyze the effect of using pectin and chitosan on edible coatings as an increase in the quality and shelf life of papaya. The concentration of pectin applied were 1%, 2%, 3% and the concentration of chitosan applied were 0.5%, 1%, and 1.5% with 3 repetitions of each treatment. The Fresh cut papaya that has been coated with an edible coating then was stored at room temperature for 7 days. The test results showed that 1% pectin concentration was efficient in maintaining acidity (pH) and total dissolved solids (TPT). However, based on the overall assessment, 2% pectin concentration was considered optimal in extending shelf life and maintaining the quality of fresh cut papaya.

Keywords: edible coating, apple peel pectin, chitosan, fresh cut papaya

Topic: Printing Technology Engineering