Preparation of Poliblend Suweg Starch-Chitosan with Addition of Essential Oil from Sweet Orange Peel as Edible Coating on Malang’s Apples

Abstract Poliblend edible coating of suweg starch-chitosan (SSC) was prepared as a package with the addition essential oil from sweet orange peel antibacterial because high limonene content (95%) to increase shelf life malang’s apples. There are 6 variations formulation starch: chitosan, namely 10: 0, 9: 1, 8: 2, 7: 3, 6: 4 and 5: 5 in total volume 60 mL. Essential added concentration is 0%; 2%; 4%, 6%.). Furthermore, characterization carried out by mechanical testing, Water Vapor Transmission Rate (WVTR), solubility, swelling SSC polyblend film activity test SSCO on Staphylococcus Aureus bacteria before it applied Organoleptic tests physical observations apples were after application SSCO. The result functional groups showed absorption wave number 3373.64 cm −1 ; 1646.32 1570.12 1416.78 1337.69 1040.64 groups-OH, N-H, C=C, CH 3 , C-O. variation composition affects properties test, WVTR, WVP optimum while solubility reach 5. had an effect maximum inhibition zone 16.55 mm 6% for S. aureus bacteria. Based organoleptic consumers prefer lowest can last 22 days performance observations.