THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content, color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

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Effects of chitosan concentration on the quality and storage time of poultry eggs

Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam ◽

10.47866/2615-9252/vjfc.1758 ◽

2020 ◽

Vol 3 (4) ◽

pp. 29-35

Author(s):

Tri Nguyen Minh ◽

Cam Ha Che Thi ◽

Quy Vo Van ◽

Hai Nguyen Bao ◽

Hao Tran Thi ◽

...

Keyword(s):

Storage Time ◽

Total Coliforms ◽

Chitosan Coating ◽

Chitosan Concentration ◽

Physicochemical Changes ◽

Poultry Eggs ◽

Chitosan Membranes ◽

And Storage

This paper presents some results associated with physicochemical changes of fresh duck eggs after being preserved by chitosan membranes at different concentrations. Chitosan coating at the concentration of 1.5% worked best for preserving fresh duck eggs at normal temperature. The number of total Coliforms after 30 days was 30 Coliforms/100 g sample. There was no detection of the existence of Salmonella in eggs of experimental samples.

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Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.3.151-157 ◽

2021 ◽

Vol 9 (3) ◽

pp. 151-157

Author(s):

A. Apriantini ◽

S. Adinata ◽

Y. C. Endrawati

Keyword(s):

Shelf Life ◽

Storage Time ◽

Ph Value ◽

Edible Coating ◽

Cooking Loss ◽

Propolis Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Storage Times ◽

And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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POTENSI PEMANFAATAN KITOSAN TERMODIFIKASI ASAP CAIR SEBAGAI BAHAN EDIBLE COATING ANTI MIKROBA UNTUK PENGAWETAN DAGING

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v7i2.1639 ◽

2018 ◽

Vol 7 (2) ◽

pp. 6-11 ◽

Cited By ~ 1

Author(s):

M. Hanafiah, ◽

M. Faisal ◽

Izarul Machdar

Keyword(s):

Chitosan Solution ◽

Edible Coating ◽

Coating Material ◽

Gas Chromatography Mass Spectrometry ◽

Coating Solution ◽

Liquid Smoke ◽

Chitosan Concentration ◽

Shrimp Shell ◽

Shrimp Shell Waste ◽

Meat Samples

This research is a preliminary study of the utilization of chitosan modified with liquid smoke to produce edible coating material that can be used as a preservative of beef. Chitosan compounds obtained from shrimp shell waste, while liquid smoke produced from pyrolysis of palm shells at a temperature of 340oC. Edible coating solution with various concentrations was made by dissolving chitosan (1-1.5%) into 3% liquid smoke, which was then applied as a meat preservative. Meat samples that have been dipped edible coating for 15 minutes, then stored in the refrigerator and observed decreased endurance every 24 hours for 8 days. Analysis results of Gas Chromatography-Mass Spectrometry (GC-MS) showed that liquid smoke contains phenol and acetic acid compounds that have antimocrobial properties. Meat endurance test was done by analyzing the aroma, texture and color of meat. The results showed that the beef that has been coated liquid chitosan solution can last up to 7 days. Chitosan concentration affects the endurance of meat, the greater the chitosan concentration, the better the meat endurance. The optimum concentration was obtained at 1% of chitosan, the meat still has an acceptable aroma, texture and color for up to 6 days. This suggests that chitosan-liquid smoke can be used as an edible coating material.

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Effect of edible coating formulations and storage time on physical, sensory and microbiology properties of fresh-cut papaya

Journal of Applied Science ◽

10.14416/j.appsci.2020.02.013 ◽

2020 ◽

Vol 19 (2) ◽

pp. 158-174

Author(s):

Suthida Akkarachaneeyakorn ◽

Wasitthi Niamsuwan ◽

Sutheera Khantaphant

Keyword(s):

Storage Time ◽

Edible Coating ◽

Fresh Cut ◽

And Storage ◽

Coating Formulations

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PEMANFAATAN KITOSAN DARI CANGKANG BEKICOT (Achatina fulica) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias batrachus)

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v3i4.1656 ◽

2015 ◽

Vol 3 (4) ◽

pp. 51-57

Author(s):

Sari Wahyu Waryani ◽

Rika Silvia ◽

Farida Hanum

Keyword(s):

Storage Time ◽

Chitosan Solution ◽

Clarias Batrachus ◽

Antimicrobial Compounds ◽

Optimal Conditions ◽

Achatina Fulica ◽

Total Volatile ◽

And Storage

The efforts that should be made to maintain the quality of fish is by using antimicrobial compounds, one of which is chitosan. In this research, characterization of chitosan from shell snail (Achatina fulica) has a water content of 5.07%, ash content of 1.8% and the degree of deacetylation (DD) 75.13%. The use of chitosan in this study was to determine the optimal conditions on chitosan concentration and storage time of mackerel (Rastrelliger sp) and catfish (Clarias batrachus) from the microbiological and organoleptic aspects. This research used a variation of the concentration of chitosan was 1%, 1.5%, 2% and 2.5% dissolved in 1% acetic acid. Observations were do with variation the storage time 10 hours, 15 hours, 20 hours and 25 hours and the provision of chitosan solution by soaking and spraying with the observation parameters Total Volatile Base (TVB), organoleptic and pH of fish. Based on the analysis, the results showed that the maximum concentration of chitosan on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) is 1,5% and treatment by means of immersion is the best treatment. The use of chitosan solution on mackerel (Rastrelliger sp) survived 20 hours while catfish (Clarias batrachus) survived 15 hours.

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Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

Jurnal Ilmiah Ecosystem ◽

10.35965/eco.v21i2.1126 ◽

2021 ◽

Vol 21 (2) ◽

pp. 374-382

Author(s):

Suriana Laga ◽

Saiman Sutanto ◽

Fatmawati Fatmawati ◽

Abd. Halik ◽

Aylee Christine Alamsyah Sheyoputri

Keyword(s):

Weight Loss ◽

Experimental Design ◽

Moisture Content ◽

Water Content ◽

Storage Time ◽

Edible Coating ◽

Coating Application ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Masalah yang sering muncul pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating. Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage

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Extension of Shelf-Life of Tomato Using Irradiated Chitosan and its Physical and Biochemical Characteristics

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.67.16 ◽

2018 ◽

Vol 67 ◽

pp. 16-23

Author(s):

Nehar Parvin ◽

M.A. Kader ◽

Roksana Huque ◽

M.E. Molla ◽

Mubarak A. Khan

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Storage Period ◽

Chitosan Solution ◽

Natural Preservative ◽

Biochemical Characteristics ◽

Post Harvest ◽

Chitosan Coating ◽

And Control ◽

Total Bacteria

The effect of irradiated chitosan coating on post-harvest preservation of tomato was observed in this study. Irradiated chitosan (40 kGy) solution of various concentrations (500, 750, 1000, 1500 and 2000 ppm) were applied on post-harvest preservation of tomato. Both chitosan treated and untreated (control) tomato were stored at room temperature in open and zip bag conditions. The effect of coating of various chitosan solutions on tomato were observed during storage period. The percentage of weight loss and spoilage rate of the preserved and control tomato samples were investigated. Several parameters (such as total bacteria count, total mold count, moisture, ash, acidity, vitamin C, sugar, protein and fat) were analyzed for irradiated chitosan coated tomato in open condition after 3-weeks storage period. In addition, the same parameters were also analyzed for control tomato. Considering all parameters, the results revealed that 1500 ppm chitosan solution performed better in extending the shelf- life of tomato as compared to the control and other treated samples. Thus, this observation recommend that irradiated chitosan coating have the potential to be used as natural preservative to maintain quality and extending shelf-life of tomato.

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Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Mutu Bubuk Andaliman

Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) ◽

10.54367/retipa.v1i1.909 ◽

2020 ◽

pp. 30-37

Author(s):

Apul Sitohang ◽

Baang Soyun Marbun

Keyword(s):

Water Content ◽

Storage Time ◽

Ash Content ◽

Agricultural Product ◽

Content Increase ◽

Glass Bottle ◽

Total Acid ◽

Storage Duration ◽

And Storage

This study aims to determine the effect of packaging types and storage duration on the quality of andaliman powder. The study was conducted at the Laboratory of Processing and Management of Agricultural Products, Agricultural Product Technology Study Program, Faculty of Agriculture, Catholic University of St. Thomas Medan. This research was conducted using Factorial Complete Random Design method. The first factor is packaging with a password (K), consisting of 4 types, namely: K1 is Glass bottle, K2 is Plastic bottle, K3 is Flip plastic and K4 is Paper. The second factor is the storage time with L code which consists of four levels, namely: L0 is 0 weeks, L1 is 2 weeks, L2 is 4 weeks and L3 is 6 weeks. The results showed that the type of packaging had a very significant effect on water content, total acid, oleoresin content and organoleptic value, but it was not significant for ash content. The highest water content, ash content and total acid were found in paper plastic packaging, while the lowest was in glass bottle packaging, while the highest oleoresin content and highest organoleptic value were found in glass bottle packaging, while the lowest was on paper packaging. Storage time has a very significant effect on water content, total acid, oleoresin content and organoleptic value, but not significant to ash content. The longer the storage, the moisture content, ash content and total acid content increase, while the oleoresin content and organoleptic values decrease. The interaction between the type of packaging and storage duration gave no significant effect on water content, ash content, total acid, oleoresin content and organoleptic value. The best quality of andaliman powder is obtained in the type of glass bottles and plastic bottles which can be seen from the water content, oleoresin content and organoleptic value.Â Â

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NILAI TBA, FFA, KADAR AIR DAN SIFAT SENSORI KERIPIK KENTANG BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN

Jurnal Pangan dan Gizi ◽

10.26714/jpg.9.2.2019.54-68 ◽

2019 ◽

Vol 9 (2) ◽

pp. 54

Author(s):

Azqia Fajriyani ◽

Wikanastri Hersoelistyorini ◽

Nurhidajah Nurhidajah

Keyword(s):

Shelf Life ◽

Water Content ◽

Storage Time ◽

Solanum Tuberosum L ◽

Aluminum Foil ◽

Statistical Test ◽

Potato Chips ◽

Randomized Design ◽

Effect Level ◽

And Storage

Potato (Solanum tuberosum L.) is one type of tubers are widely consumed by the community because it tastes good and contains high carbohydrates. Potato damage easily occurs because the water content in potatoes is high enough that is 80 percent. Based on that, it is necessary to do the processing to extend the life of the potato store. This study aims to determine the effect of packaging type and storage time to the value of TBA, FFA, Water Content and Sensory Character of Potato Chips. This study used a factorial completely randomized design consisting of 2 factors: packaging type (PP, PE, and aluminum foil) with each thickness of 0.5 mm and storage time (0 days, 7 days, 14 days, 21 days and 28 day) in room temperature. The result of statistical test showed that the type of packaging and storage time had an effect on FFA value, water content and sensory character of potato chips while the value of TBA had no significant effect. Level of potato chip TBA at end of shelf in packing PP 2,412 mg malonaldehid / kg sample, PE 3,365 mg malonaldehid / kg and aluminum foil 2,787 mg malonaldehid / kg sample. FFA value at end of shelf life on packing PP1,173% ALB sample, PE 1,548% ALB sample, and Alumunium foil 1.173% ALB sample. Water content at end of shelf life on PP 7.040%, PE 3,933%, and Alumunium foil 3,003%. The result of statistical test shows that there is influence of packaging type and storage time to FFA value, water content and sensory character of potato chips.

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