TY - JOUR AU - Setyaputri, Niken Ayu AU - Kurnia, Theresa Dwi PY - 2019/09/19 Y2 - 2024/03/29 TI - The Influence of Chitosan Coating and Packaging Treatment to Extend the Shelf Life of Brocolli (Brassica oleracea var. Italica): Pengaruh Pelapisan Kitosan dan Perlakuan Pengemasan Terhadap Masa Simpan Brokoli (Brassica oleracea var. Italica) JF - AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian JA - agrosainstek VL - 3 IS - 2 SE - Research Article DO - 10.33019/agrosainstek.v3i2.76 UR - http://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/76 SP - 65-72 AB - <p><em>The main</em><em> purpose of this study was to analyze the effect of chitosan concentration as a natural coating material combined with packaging treatment on broccoli. The other purpose was</em><em> to extend the shelf life and quality of broccoli during storage at low temperatures, by determining the appropriate concentration of chitosan during storage at low temperatures (5°C)</em><em>. The experimental design used in this study was a factorial completely randomized design. The treatment factor for chitosan concentration was</em><em> control (0%)</em><em>, 0.5%, 1%, and 2%,</em><em> combined with plastic wrapping and without</em><em> packaging treatment. C</em><em>ombination of treatments: (1) not coated with chitosan (0%)</em><em> without packaging treatment, (2) concentration of 0.5% chitosan without packaging treatment, (3) 1% chitosan concentration without packaging treatment, (4 ) 2% chitosan concentration without packaging treatment, (5) not chitosan coated (0%)</em><em> packed with wrapping plastic, (6) 0.5% chitosan concentration packed with wrapping plastic, (7) 1% chitosan concentration packed with wrapping plastic, (8) 2% chitosan concentration is packed with plastic wrapping. The results showed that the coating treatment concentrations of 0.5% chitosan and 1% combined with platinum wrapping packaging treatments stored at low temperatures, were able to provide the best results to extend the shelf life of broccoli</em><em>.</em></p> ER -