Jambu air merupakan jenis buah berkulit tipis yang sangat mudah mengalami pembusukan, sehingga rusak fisik sedikit saja pada buah akan mempercepat terjadinya pembusukan buah. Buah jambu air juga memiliki kadar air yang tinggi dan masa simpan yang pendek. Sebanyak 50% dari limbah kulit udang mengandung kitin yang dapat dimanfaatkan sebagai edible coating. Tujuan dari penelitian ini ialah untuk mengetahui pengaruh kulit udang sebagai bahan edible coating dalam memperpanjang masa simpan buah jambu air dan untuk mengetahui konsentrasi bahan edible coating yang tepat dalam memperpanjang masa simpan buah jambu air. Penelitian ini menggunakan rancangan acak kelompok (RAK) 1 faktor yaitu konsentrasi kitosan yang terdiri 6 perlakuan yaitu C0 = Tanpa pemberian kitosan, C1 = Kitosan konsentrasi 1%, C2 = Kitosan konsentrasi 1,5%, C3 = Kitosan konsentrasi 2%, C4 = Kitosan konsentrasi 2,5, C5 = Kitosan konsentrasi 3%. Parameter pengamatan dalam penelitian ini terdiri dari analisis kadar abu kitosan, analisis kadar air kitosan, derajat deasetilasi kitosan, kadar air jambu air, susut bobot jambu air, dan kadar vitamin C jambu air. Hasil dari penelitian ini menunjukkan pada hari ke-12 setelah diberi edible coating kitosan kulit udang kadar air tertinggi buah jambu air ialah pada perlakuan C3 (Kitosan konsentrasi 2%) yaitu sebesar 83,00% dan kadar air terendah pada perlakuan kontrol P0 (Tanpa pemberian kitosan) yaitu sebesar 71,57%. Pada kadar vitamin C, jambu air yang memiliki kadar vitamin C tertinggi yaitu pada perlakuan C3 (Kitosan konsentrasi 2%) yaitu sebesar 43,03% dan kadar vitamin C terendah pada perlakuan kontrol P0 (Tanpa pemberian kitosan) yaitu sebesar 31,07%. Parameter susut bobot jambu air menunjukkan perlakuan konsentrasi kitosan kulit udang pada jambu air tidak memberikan pengaruh nyata terhadap susut bobot jambu air.

Kata Kunci: Jambu Air, Kulit Udang, Edible Coating

Water apple, characterized by its thin-skinned fruit and high water content, poses a challenge due to its susceptibility to rapid decay 50% of shrimp shell waste contains chitin which can be utilized as edible coating. The objective of this study was to determine the effect of shrimp shells as an edible coating material in extending the shelf life of water apples and to determine the appropriate concentration of edible coating material in extending the shelf life of water apples. A randomized block design with a single factor, namely chitosan concentration, was employed, featuring six treatments. CO (without chitosan application), C1 (1% chitosan concentration), C2 (15% chitosan concentration), C3 (2% chitosan concentration), C4 (2.5% chitosan concentration), and C5 (3% chitosan concentration). Various parameters were observed, including chitosan ash content, chitosan moisture content, chitosan deacetylation degree, water apple moisture content, water apple weight loss, and water apple vitamin C content. Results indicated that on the 12th day after being given the shrimp skin chitosan edible coating, the highest water content in water apple was observed in the C3 treatment (2% chitosan concentration) at 83.96%, while the lowest was in the PO control treatment (without chitosan) at 72 89%. Regarding vitamin C content, the C3 treatment exhibited the highest concentration at 47.46% and the lowest was observed in the PO control treatment at 37.26%. However, the water apple weight loss parameter did not show significant variation among treatments. This study provided valuable insights into the potential use of shrimp shell chitosan as an edible coating to extend the shelf life of water apples. Keywords: Water Apple, Shrimp Shell, Edible Coating