Journal of Entomological Research

This study aims to examine the characterization of crickets chitosan with respect to the effect of drying rate on the moisture content of strawberries, acidity (pH), total plate count (TPC) and organoleptic effects on taste, color, texture and aroma for determining the effect of coating on fruit shelf life strawberry. The research method consisted of extracting crickets, making a solution of chitosan and applying coatings for fruit. In experimental method strawberries were dipped in a solution of chitosan crickets with a concentration of 0.5, 1, 1.5 and 2% for one hour. Chitosan solution was made by dissolving chitosan in 1% acetic acid solution. Preparation of chitosan solution includes demineralization, deproteination and deacetylation. The results stated that the degree of deacetylation of the chitosan used for coating strawberries in this study was 87.7%. The coating strawberries using a chitosan solution under optimum conditions was able to inhibit microbial growth so that it can survive within 4 days with coating of 2% concentration. The water content obtained ranged from 90 -94% and the average pH value was 3.7 -3.1. Panelists’ assessment of the organoleptic quality of the fruit showed that the coated fruit could maintain a fairly good quality of color, aroma, taste and texture of the fruit. Chitosan crickets can be used as a preservative for strawberries.