EFEKTIVITAS PENAMBAHAN BAHAN ALAMI (LINDUR, JAHE DAN BAWANG PUTIH) PADA FORMULASI COATING KITOSAN TERHADAP LAMA PENYIMPANAN PRODUK HOLTIKULTURA

Risman Rifaldi

Abstract


Kitosan meupakan turunan dari kitin yang berasal dari cangkang udang atau rajungan yang mengandung 20-30% senyawa kitin, protein 21%, dan 40-50% mineral. Kitosan dapat digunakan untuk coating produk-produk pangan seperti produk holtikultura. Kitosan mengandung antibakteri yang mampu menghambat pertumbuhan mikroba serta memperpanjang masa simpan suatu produk. Untuk menambah nilai gizi dan mutu suatu produk pangan kitosan dapat dikombinasikan dengan bahan alami yang mengandung senyawa bioaktif dan antioksidan sehingga manfaat yang diperoleh lebih besar. Dari penelitian sebelumnya ekstrak lindur, jahe dan bawang putih mengandung senyawa bioaktif yang dapat diformulasikan kedalam edible coating produk holtikultura. Ekstrak lindur 2%, jahe 8% dan bawang putih 2%  masing-masing merupakan formulasi terbaik yang didapat dalam menghambat pertumbuhan mikroba dan memperpanjang masa dimpan produk.

 


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