Pemanfaatan Pati Kulit Ubi Kayu sebagai Bahan Baku Edible Coating dengan Penambahan Kitosan untuk Memperpanjang Umur Simpan Jeruk Rimau Gerga Lebong (RGL) Bengkulu

Abstract

Province has a superior local citrus commodity, namely the Rimau Gerga Bengkulu (RGL) orange. RGL oranges have specifications including elliptic fruit (clavate-ovoid), yellow-orange,
thick fruit skin (0.4-0.5 cm), large fruit size (173-347 grams), fresh sour sweet fruit flesh taste , 89.2% water content, 10.51% sugar content, 0.92% acid content, and vitamin C content 18.34mg / 100g. One of the constraints to developing RGL oranges is the low shelf life of citrus fruits (easy to rot) ) especially if stored at room temperature due to poor post-harvest handling. Cassava skin starch is very potential to be used as the basic material for making edible coatin. Every 1 kg of cassava will usually produce ± 20% of cassava skin with starch content ranging from 44-59%. Although cassava starch has good properties as an ingredient in making edible coatings, starch has the disadvantages of low water resistance and low water vapor barrier so that it is easily damaged / torn and the storage is less than optimal so it needs the addition of biopolymers, hydrophobic in nature and or which have antimicrobial properties. one of them is chitosan. This research is a basic research to (1) determine the quantity of starch from cassava peel produced (2) Determine the amount of starch to be made for the use of cassava starch concentration that will be applied to grapefruit gerga rhythm (RGL). The yield resulting from the manufacture of cassava peel starch is 9.1%. The application of starch from cassava and chitosan to citrus gerong lebong (RGL) is still considered feasible because with 405 grams of starch from cassava peels can smear up to 243 oranges.