Pengaruh Konsentrasi Kitosan Udang dan Kepiting sebagai <i>Edible Coating</i> terhadap Mutu dan Daya Simpan Tomat Ceri (<i>Solanum lycopersicum</i> var. Cerasiforme)

Abstract

Cherry tomatoes are one of horticultural comodity which have high prices. Lost of postharvest of cherry tomatoes causing a proper postharvest management. Chitosan is one of method which can be applied and have edible coating character. This study aims to determine better source and optimum concentration of chitosan to mantain quality and make longer shelf life cherry tomatoes fruit. This study held in Sub-Laboratory of Horticulture, Agriculture of Universitas Gadjah Mada on July until August 2019. This study has designed by random group complete design (RCBD) with one factore and three blocks as reiteration. Treatments tested were source and concentration of chitosan. Source of chitosan consists of crab and shrimp with five concentrations which are 1%, 1,5%, 2%, 2,5%, and 3%. Observation were made on several microclimate variables in the laboratory, several variables of fruit quality, and shelf life of cherry tomatoes. Data analyzed by analysis of variance (ANOVA) a 95% confidence level and continued with Honestly Significance Difference (HSD) test if there are significant differences between treatments. The result shows that crab and shrimp application to 3% concentration have not positive contribution to mantain quality and make longer shelf life cherry tomatoes. Further study is needed with crab and shrimp chitosan coating with more than 3% concentrations.