Ariyanto, Desrika Nadzifa (2026) Pembuatan Edible Coating Dari Tepung Biji Durian (Durio Zibethinus) Untuk Memperpanjang Daya Simpan Buah Lokal. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Local fruits are perishable and do not keep well, so they require special post-harvest procedures to improve quality and extend shelf life. To extend the shelf life of local fruits, edible coatings can be used as an alternative post-harvest treatment. The base material used is starch mixed with chitosan and glycerol. This starch is found in durian seeds. The carbohydrate content of durian seeds is quite high, at 76.65%. Therefore, a study titled “Production of an Edible Coating from Durian Seed Flour (Durio zibethinus) to Extend the Shelf Life of Local Fruits,” was conducted to determine the effect of an edible coating made from durian seed starch combined with chitosan and glycerol. This study used the following variables: chitosan weights of 0.5 grams, 1 gram, 1.5 grams, 2 grams, and 2.5 grams; and starch weights of 1 gram, 2 grams, 3 grams, 4 grams, and 5 grams. The results showed that the edible coating could extend the shelf life of grapes by up to 17 days, with the lowest weight loss of 25.443% compared to the control fruit (without coating) at 47.310%. The edible coating formulation yielded good results within the range of 113–255 cP. The pH of the edible coating was acidic, ranging from 3 to 4. Based on the results of the FTIR analysis, several functional groups were identified, such as C-H, OH, N-H, C-O, C=O, and C=C, which are characteristic of polysaccharides, chitosan, and glycerol.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Unnamed user with email 22031010059@student.upnjatim.ac.id | ||||||||
| Date Deposited: | 23 Jul 2026 07:06 | ||||||||
| Last Modified: | 23 Jul 2026 07:50 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/57475 |
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