KAJIAN PENGARUH JENIS PELAPIS DAN SUHU PENGERINGAN TERHADAP SIFAT FISIKA DAN KIMIA BUAH STROBERI (Fragraria sp) SELAMA PENYIMPANAN

The purpose of this research was to determine the effect of the type of coating and drying temperatures on the chemical and physical properties in strawberry fruit during storage.The model of experimental design methods used in the research is a randomized block design (RAK) with two (2) factors. The first factor is consisted of a type of coating that is beeswax 4% ,chitosan crab 2,5 % and composite of chitosan crab 2,5 % and beeswax 4% and the drying temperature as a second factor of 25 0 C, 30 0 C and 35 0 C. Response conducted on strawberries are determining the weight loss, pH, and total dissolved solids (% brix) as a response to the physical as well as the determination of water content and the levels of vitamin C as a chemical response.The research result indicated that type of coating and drying temperature affect the water content and fruit weight loss, but does not affect the pH, otal dissolved solids and levels of vit. C fruit. The best treatment on the 6 th day of storage were obtained, namely in treatment a1b1 (using 4% beeswax coating and drying temperature of 25 ° C) with a water content of 92.49%, pH of 3.47, TSS 4.1% Brix and Vitamin C content of 54.63% Keywords: chitosan, beeswax, strawberries, drying temperatur