<![CDATA[ABSTRACTThe purpose of this study was to determine the effect of the edible coating application of aloe vera with the addition of galangal filtrate on the organoleptic characteristics and vitamin C content in curly red chilies. This study used a completely randomized design (CRD), with 5 treatments P0 (0%), P1 (1%), P2 (3%), P3 (6%) and P4 (9%) galangal filtrate. The fruit is stored for 3, 6, 9, and 12 days. The test method used is the sensory test covering (color, texture and aroma) and the vitamin C content during storage. The results showed that there was a decrease in the sensory quality of curly red chilies during storage using edible coating with the addition of galangal filtrate, but the decrease in sensory quality of curly red chilies was not as significant as without the addition of galangal filtrate. Sample P4 had the better results on the color sensory test of 4.60 (Very Like), texture of 4.10 (Like), and aroma of 3.57 (Like) during storage than control. In addition, the test results of vitamin C levels in the selected treatment P4 (9%) during storage decreased less than the control.Keywords: Edible coating, aloe vera, curly red chili, and galangal filtrate.ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh aplikasi edible coating dari aloe vera dengan penambahan filtrat lengkuas terhadap karakteristik organoleptik dan kadar vitamin C pada cabai merah keriting. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan 5 perlakuan P0 (0%), P1 (1%), P2 (3%), P3 (6%) dan P4 (9 %) filtrat lengkuas. Buah disimpan selama 3, 6, 9, dan 12 hari. Metode pengujian yang dilakukan yaitu uji sensori meliputi (warna, tekstur dan aroma) serta uji kadar vitamin C selama penyimpanan. Hasil penelitian menunjukkan bahwa terjadi penurunan mutu sensori pada buah cabai merah keriting selama penyimpanan menggunakan edible coating dengan penambahan filtrat lengkuas, namun penurunan mutu sensori cabai merah keriting tidak sesignifikan dibandingkan tanpa penambahan filtrat lengkuas. Sampel P4 mempunyai hasil yang lebih baik terhadap uji sensori warna 4,60 (Sangat Suka), tekstur 4,10 (Suka), dan aroma 3,57 (Suka) selama penyimpanan dibandingkan dengan kontrol (0%). Selain itu hasil uji kadar vitamin C perlakuan terpilih P4 (9%) selama penyimpanan mengalami penurunan lebih sedikit dibandingkan kontrol. Hal ini memperlihatkan adanya pengaruh menggunakan edible coating dengan penambahan filtrat lengkuas pada cabai merah keriting selama peyimpanan.Kata kunci: Edible coating, aloe vera, cabai merah keriting, dan filtrat lengkuas.]]>
