Investigation The Effect of Chitosan Coating and Temperature Storageto Extend The Shelf Life Zalacca (Salacca zalacca)

- Santosa, Omil Charmyn Chatib, Khandra Fahmy, Fadillah Artika


The aimed of this research was to exted the shelf life of zalacca by investigation the effectsof chitosan coating and storage-temperature. Fruit was coated in chitosan at concentration 0.5%, 1%, 1.5% and 0% as control. After coating fruits were stored at temperature 15°C and room temperature. The result of this research shows that coating at concentration 0,5% at 15°C was the best condition to exted the shelf life of zalacca compared to concentration 1%, 1,5% and control where the fruit could be stored untilday 24. By coating zallaca fruit with chitosan influenced the total solube content, however, it did not affect to the value weigth loss, hardness, water content, and vitamin C of fruit.


Zalacca; chitosan; temperature; storage; age of storing

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Published by INSIGHT - Indonesian Society for Knowledge and Human Development