Jurnal Penelitian Pendidikan IPA (JPPIPA)
Vol. 10 No. 2 (2024): February

The Effect of Taro Starch (Colocasia esculenta L Schoott) Edible Coating on the Quality of Red Chili (Capsicum annuum L)

Nining Purwati (Universitas Islam Negeri Mataram)
Ervina Titi Jayanti (Unknown)
Wiwik Ariska (Unknown)

Article Info

Publish Date
28 Feb 2024

Abstract

Edible coating is a barrier, thin layer of consumable material to maintain moisture and slow down the respiration process of a product. In order to preserve the quality of red chili, this study aims to find the ideal taro starch concentration to use as an edible covering. Six treatments of taro starch concentration—0, 1, 2, 3, 4, and 5%—were used in experimental research utilizing a completely randomized design (CRD). Hedonic organoleptic testing produced the data. Analysis of variance (ANOVA) is then performed based on the level of panelist preference, and an LSD test is applied if there is a significant difference. The findings indicated that a 5% concentration of taro starch works best as an edible covering material to preserve the quality of red chili

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Journal Info
Jurnal Penelitian Pendidikan IPA (JPPIPA)
Website

Abbrev

jppipa

Publisher

Universitas Mataram

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

Description

Science Educational Research Journal is international open access, published by Science Master Program of Science Education Graduate Program University of Mataram, contains scientific articles both in the form of research results and literature review that includes science, technology and teaching ...