Pengaruh Pemberian Active Edible Coating Terhadap Masa Simpan Rimpang Jahe Muda (Zingiber Officinale Rosc)

Abstract

Fresh ginger is marketed after going through several post-harvest processes, one of which is storage. Improper storage processes can result in post-harvest product degradation, such as weight loss, easy sprouting, attack by fungi or microbes and changes in the compounds contained therein. Coating technique is one way that can be used to maintain the quality of post-harvest products by adding active ingredients such as antioxidants and antibacterials which can be obtained from melinjo seed extract. This research was carried out using a Completely Randomized Design (CRD) with 3 factors, namely coating with 3 levels, temperature with 2 levels and storage time with 3 levels and repeated 3 times. The parameters observed were antifungal resistance tests, weight loss, water content and biochemical compounds such as phenolics, flavonoids and antioxidants against DPPH, superoxide and hydroxyl, as well as detection of gingerol and shogaol compounds. The results of the research show that coating with the addition of active ingredients can protect ginger rhizomes. young from attacks by the fungus Fusarium sp. Different coatings, temperatures and storage times can influence the observed parameters. where the highest decrease in water content was 83.3 – 65.9%, the lowest was 86.4 – 81.3%. the lowest weight shrinkage is 0.47 – 13.56% and the highest is 5.83 – 25.20%. phenolic content ranged from 0.73 - 2.45 mg GAE/g. flavonoids 0.58 - 2.61 mg QE/g. DPPH antioxidant 7.37 - 8.90 µg/mL. hydroxyl 40.67% - 57.64%, superoxide 40.61 - 58.85%. Gingerol and shogaol compounds in all samples were detected by reading using the DPPH methods. In this study it can be concluded that coating, temperature and storage time can influence the biochemical compounds of young ginger rhizomes. Treatment with carrageenan coating, temperature 4oC and storage for 15 days is the best treatment