Application of Edible Coating from Chitosan Skin Shrimp (Paneus Monodon) to Apple (Malus Sylvestris) Minimum Processed

Andi Abriana, Suriana Laga


The minimum processed fruit is a series of the fresh fruit treatment with a view to removing the parts could not be consumed and reduced the size of the product to speed up their performance in the market. The aim of study to determine effect of chitosan edible coating from shrimp waste against shrinkage and chemical changes during storage of apple with minimum processed. Chitosan as the edible coating isolated from of waste skin shrimp. Chitosan used as a coating material in minimum processed apples during storage. The treatment used of edible coating and no coating as the control with storage time 3 days. Edible coating from shrimp (Paneus monodon) skin can be used as a coating material processed apple during storage. Using of edible coating waste shrimp contain chitosan as a coating can reduce the occurrence of several shrinkage and retain moisture and vitamin C during storage. Edible coatings for minimum processed apple coating can provide the result of the use of edible coating treatment is the best for weight reduction in shrinkage, moisture content and vitamin C during storage. The use chitosan as the edible coatings on apples in minimum processed is the one solution avoid weight reduction, water content and vitamin C during storage.

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Copyright (c) 2016 Andi Abriana, Suriana Laga

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Journal of Food Studies (ISSN 2166-1073)

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