Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Abstract Sapodilla fruit ( Manilkara zapota ) is one of the annual tropical plants that have a shelf life only 3-4 days at room temperature. One way to extend by coating. Chitosan has an excellent potential be applied as edible The addition essential oils, namely Vanilla and Betel, expected improve characteristics coating act antimicrobial antioxidant. This research was conducted using Chitosan, adding Betel material. arranged in Completely Randomized Design (CRD) with single factor design consisting four treatments three replications. included: K0 = Control, K1 K2 Chitosan+Vanilla, K3 Chitosan+Betel. results showed coatings can reduce weight loss, maintain vitamin C levels, lower reduced sugar levels. And did not reveal its effect on hardness, total titrated acid, dissolved solids. Edible Chitosan+Vanilla most effective treatment fruit, maintaining seven days.