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

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

KAJIAN PENGARUH PELAPISAN KITOSAN DAN SUHU PENYIMPANAN PADA BUAH SALAK (Salacca zalacca) UNTUK MEMPERPANJANG UMUR SIMPAN

Penelitian ini bertujuan memperpanjang umur simpan buah salak dengan perlakuan pelapisan kitosan kulit udang dan suhu penyimpanan. Penelitian ini dilaksanakan pada bulan September sampai dengan Desember 2014 di Laboratorium Teknik Pengolahan Pangan dan Hasil Pertanian, Program Studi Teknik Pertanian dan Laboratorium Kimia dan Biokimia Hasil Pertanian dan Pangan, Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas, Padang. Penelitian ini menggunakan analisis Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor dan 3 ulangan. Perlakuan yang diberikan adalah suhu (suhu ruang, suhu 15 oC) dan konsentrasi pelapisan kitosan (tanpa pelapisan, pelapisan kitosan konsentrasi 0,5 %, pelapisan kitosan konsentrasi 1 % dan pelapisan kitosan konsentrasi 1,5 %). Hasil penelitian menunjukkan bahwa jenis pelapisan kitosan konsentrasi 0,5 % pada suhu 15 oC lebih baik digunakan untuk penyimpanan buah salak jika dibandingkan dengan konsentrasi 1 %, konsentrasi 1,5 % dan tanpa pelapisan yang memiliki umur simpan selama 24 hari. Perlakuan suhu dan konsentrasi kitosan pada penyimpanan buah salak berpengaruh terhadap nilai total padatan terlarut, tetapi tidak berpengaruh terhadap nilai susut berat, kekerasan, kadar air, dan vitamin C. Kata kunci – buah salak, kitosan, suhu, penyimpanan, umur simpa

Effects of Methods and Durations of Extraction on Total Flavonoid and Phenolic Contents and Antioxidant Activity of Java Cardamom (Amomum compactum Soland Ex Maton) Fruit

Free radicals contribute to the pathophysiology of degenerative diseases which increase mortality globally, including mortality in Indonesia. Amomum compactum Soland. Ex Maton fruit from the Zingiberaceae family, also known as Java cardamom, contains secondary metabolites that have high antioxidant activities. The antioxidant activity of the methanol extract of Java cardamom fruit correlates with its flavonoid and phenolic compound contents, which can be affected by different methods and durations of extraction. This study aimed to measure and compare the effects of extraction methods and durations on total flavonoid and phenolic contents (TFCs and TPCs) and subsequent antioxidant activities by the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical, ferric reducing antioxidant power (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS), and cupric ion reducing antioxidant capacity (CUPRAC) assays. Methanol extracts of Java cardamom were produced by continuous shaking (CSE), microwave-assisted (MAE), or ultrasonic-assisted extractions (UAE) for three different durations. CSE for 360 min resulted in the highest TFCs (3.202 mg Quercetin Equivalent/g dry weight), while the highest TPCs (1.263 mg Gallic Acid Equivalent/g dry weight) were obtained by MAE for 3 min. Out of the investigated methods, MAE for 3 min resulted in the highest antioxidant activity results for the extracts. We conclude that the polyphenolic antioxidant yield of Java cardamom depends on two parameters: the method and the duration of extraction