Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Study Of Chitosan Concentration Level As An Edible Coating Toward Chemical Properties And Acceptability Of Beef

Chitosan is a natural food preservative subtance which can be consumed safely by human. Chitosan can be obtained from crustacea’s by-product such as crab and shirmp. In addition, chitosan is potential to be utilized for more extensive utilization such as edible coating. The purpose of this research was to find out how the effect of chitosan’s concentration level as an edible coating on the chemical properties and acceptability level (color, taste, smell and total acceptance) of beef coated by the chitosan. The experiment used completely randomized design with four treatments which were chitosan’s concentration at 0%, 1%, 2% and 3% replicated 5 times. The research’s result showed that the level of chitosan’s concentration as an edible coating of beef had a significant effect toward the decrease of moister content, the increase of protein content the smell and total acceptance but did not had a significant effect to the color and taste of beef. Chitosan at concentration of 2% gives the optimum result to obtain the chemical properties (moister content, protein content) the highest acceptability level.