PHYSICAL CHARACTERISTICS OF COATING FILM COMBINATION OF CORN STARCH-CHITOSAN AND THE DETERMINATION OF VITAMIN C LEVELS IN FRUIT AND VEGETABLE

I Kadek Bagiana (Sekolah Tinggi Ilmu Farmasi "Yayasan Pharmasi Semarang")
Bekti Nugraheni (Sekolah Tinggi Ilmu Farmasi "Yayasan Pharmasi Semarang)
Dyan Wigati (Sekolah Tinggi Ilmu Farmasi "Yayasan Pharmasi Semarang)

Jurnal Farmasi Sains dan Praktis
Vol 6 No 1 (2020)

Coating films is an effort to improve quality and extend the shelf life of a food ingredient. Coating film functions to coat food as well as can be consumed. The study aims to determine the best physical characteristics of the combination of corn starch-chitosan and find out the smallest % decrease in vitamin C levels from chili, tomatoes, and strawberries coated with the coating film. The materials used in this study were a combination of corn starch and chitosan 0.25%; 0.50% and 0.75%. The results showed that the coating film of 0.75% corn starch -chitosan combination has the best physical characteristics. The smallest percent decrease in vitamin C levels in chili, tomatoes, and strawberries that are dipped in coating film on a combination of corn starch-chitosan at a level of 0.75%.