SYNTHESIS AND CHARACTERIZATION OF CHITOSAN FROM CRAB SHELL WASTE AND ITS APPLICATIONS AS EDIBLE COATING

Abstract

Objective: Strawberries are fruit that has high economic value, but strawberries are perishable fruit. Therefore, required proper postharvest handling, one of them is using edible coating from chitosan. Chitosan was synthesized from crab shells waste will be a solution to prevent environmental pollution because of the abundance of crab shell waste. The purpose of this research was the synthesis and characterization of chitosan from craft shell waste and its applications as edible coating to increase strawberries' fruit shelf life.
 Methods: Synthesis synthesis of chitosan has been done using batch methods with sequential processes were demineralization, deproteination, decolorization, and deacetylation using the acid-based solution. Characterization has been done, including chitosan yield, water content, ash content, viscosity, pH, and degree of deacetylation. The synthesized chitosan was formulated as an edible coating and tested for its antimicrobial activity, then used for edible coating on strawberries with a deep coating method and visual and organoleptic analysis of shelf life.
 Results: The results of synthesis obtained 72.76% of chitosan yield with characteristics of water content 6.31%, ash content 0.96%, viscosity 68.19 cps, pH 7.01, and degree of deacetylation 80.17%. The average of inhibitory zone diameter of chitosan edible coating formulated with concentrations of 0.5%, 1%, 1.5%, and 2% were 7.62 mm, 10 mm, 14.27 mm, and 19.47 mm respectively. Chitosan edible coating can extend the shelf life of strawberries 5 d longer at room temperature and 7 d longer in the refrigerator than control.
 Conclusion: Chitosan from crab shell waste can be formulated into an edible coating and can increase the shelf life of strawberries.