Hajar, Ahmad Naufal Setya Fath (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 or have a short shelf life, thus requiring special post-harvest procedures to improve their quality and extend their shelf life. To extend the shelf life of local fruits, edible coatings can be used as a post-harvest alternative. The base material used is starch, combined with chitosan and glycerol. This starch can be found in durian seeds. The carbohydrate content of durian seeds is quite high, amounting to 76.65%. Therefore, a study titled "The Production of Edible Coating from Durian Seed ( Durio zibethinus ) Flour to Extend the Shelf Life of Local Fruits" was conducted, aiming to determine the effect of an edible coating using durian seed starch with chitosan and glycerol. This study used chitosan weight variables of 0.5 grams; 1 gram; 1.5 grams; 2 grams; 2.5 grams, and starch weights of 1 gram; 2 grams; 3 grams; 4 grams; 5 grams. The application of the edible coating successfully extended the shelf life of grapes up to 17 days with the lowest weight loss of 25.443%, compared to the control fruit (uncoated) at 47.310%. The edible coating produced a good formulation in the viscosity range of 113-255 cP. The pH of the edible coating indicated an acidic pH in the range of 3-4. Based on the research results obtained from the FTIR test, several functional groups were formed such as C-H, O-H, N-H, C-O, C=O, and C=C, which are characteristic traits 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: | Ahmad Naufal Setya Fath Hajar | ||||||||
| Date Deposited: | 23 Jul 2026 06:57 | ||||||||
| Last Modified: | 23 Jul 2026 07:26 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/57650 |
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