Antioxidant Activity of Chitosan Fishery Products combine gambir with glucose as a functional natural preservative for processed food

The purposed study was to re-optimize preservation before it becomes a preservative solution, so this carried out find the right formulation between glucose and gambir concentrations. experimental design used complete Randomized Rancagan conducted with three groups. treatment concentration (A): A1 = 2% A2 4% A3 6%, using same of chitosan 1%. research during proposal included sample preparation modification into solution. Antioxidant testing is DPPH method best antioxidant in lowest IC50 value 75.91% highest brown color treatment, namely 6%.