This study aims to determine the effect of the addition of grape leaf extract to chitosan edible coating on vitamin C and phenolic content of red grapes on day 0 and 7 storage at room temperature. This study used a completely randomized design (CRD) with four concentrations of grape leaf extract (0%, 3%, 4%, and 5%). Measurement of vitamin C and phenolic content was done using UV-Vis spectrophotometric method. The results showed that the addition of grape leaf extract significantly increased the vitamin C content of grapes both on day 0 and day 7, with the highest level found in the 5% treatment. Phenolic content increased at 3% concentration on day 0 but decreased at 3% concentration on day 7. Two Way Anova statistical test showed a significant effect of extract concentration and storage time on vitamin C and phenolic content. The addition of grape leaf extract into chitosan edible coating was effective in maintaining vitamin C and phenolic content and extending the shelf life of grapes at room temperature. These findings support the potential use of natural materials as plant-based preservatives in food coating systems.
