<![CDATA[ABSTRACT This study aimed to investigate the effect of edible coating treatment based on sago starch with the addition of citric acid tothe storage capacity of chili. Sensory tests include assessment of color, texture and aroma and analysis of vitamin C contentduring storage were done in this study. The results showed that the application of edible coatings based on sago starch withthe addition of citric acid decreased the sensory quality of chili during storage, but the decreasing of sensory quality of chiliwas not as significant as compared to the addition of citric acid. Sample A5 had better results on sensory tests (color,texture, and aroma) during storage than controls. In addition, vitamin C content of F5 sample decreased but not as significantas control. Keywords: edible coating, sago starch, citric acid. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan edible coating berbasis pati sagu dengan penambahan asamsitrat terhadap daya simpan cabai rawit selama penyimpanan. Uji sensori meliputi penilaian mutu warna, tekstur dan aromadan analisis kandungan vitamin c selama penyimpanan telah dilakukan pada penelitian ini. Hasil penelitian menunjukkanbahwa aplikasi edible coating berbasis pati sagu dengan penambahan asam sitrat terjadi penurunan mutu sensori padacabai rawit selama penyimpanan, namun penurunan mutu sensori cabai rawit tidak sesignifikan dibandingkan tanpapenambahan asam sitrat. Sampel A5 mempunyai hasil yang lebih baik terhadap uji sensori (warna, tekstur, dan aroma)selama penyimpanan dibandingkan kontrol. Selain itu, kadar vitamin C pada sampel A5 mengalami penurunan tetapi tidaksesignifikan kontrol. Kata kunci: edible coating, pati sagu, asam sitrat.]]>
