Edible Coating Berbasis Pati Porang dan Gliserol Sebagai Plasticizer Untuk Meningkatkan Mutu Simpan Cabai Merah (Capsicum Annuum L.) Pada Suhu Ruang

Abstract

Red chili (Capsicum annuum L. is one of the horticultural commodities with a short shelf life due to its perishable nature, which causes rapid quality deterioration during storage. This is mainly caused by the respiration process that continues after harvest, leading to moisture loss, texture changes and decay. One possible solution to overcome this problem is the use of edible coating. This study aims to determine the effectiveness of edible coating based on porang starch and glycerol as plasticizer in maintanaing the quality of red chili. Porang strach was chosen as the main ingredient for the edible coating because of its good biocompability and its ability to form a effective protective layer that reduces water loss, retain moisture and slows down the respiration rate. The research used a Completely Randomized Design (CRD) with two treatment factors; porang starch concentration (3%, 4% , 6%) and storage duration (0, 4, 8, and 12 days). The observed parameters included weight loss, firmness, total soluble solids (TSS), and moisture content. The data obtained were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The result showed that the edible coating based on porang starch and glycerol was effective in maintaining the storage quality of red chili at room temperature compared to the control. The treatment with 3% porang starch concentration produced the best results in preserving the quality, as it provided a balanced coating thickness and permeability, thereby slowing down quality degradation during storage.