Chemistry Changes in Minimally Process Snake Fruit Variety Pondoh during Storage in Room Temperature which Coating Used Edible Coating from Starch of Jackfruit Seed

This research aimed to know the effect of jackfruit seed starch concentrates and natrium metabisulfit in edible coating to the chemistry changes in minimally process snake fruit variety pondoh during storage at room temperature. The target of this research to look into the phenomenon of chemical changes in minimally process snake fruit bar pound which coating with edible coating from the starch of jackfruit seed that contained anti browning agent during storage in room temperature. This research methods include starch extract from jackfruit seed and coat the fresh-cut with a starch of jackfruit seed that incorporation anti browning enzyme. Also, do the characterization of chemical changes in minimally process snake fruit variety pondoh during storage. This research use Complete Random Design with 2 factors.First factor is starch of jackfruit that consist 3 levels are (B1=1% b/v; B2=3% b/v; B3=5% b/v) and second factor is concentration of natrium metabisulfit that consist 3 levels are (N1=200 ppm b/bstarch of jackfruit seed; N2=400 ppm b/bstarch of jackfruit seed; N3=600 ppm b/bstarch of jackfruit seed) with 3 repetition. The result showed that giving edible coating from starch of jackfruit seed in level B2=3% b/v can defended sugar reduction rates of minimally process snack fruit variety pondoh at 4,01% and tanin rates at 0,08% but giving the natrium metabisulfit at all levels can’t give real influences to chemistry changes of minimally process snake fruit variety pondoh.