<![CDATA[ABSTRACT Red chili pepper is a horticulture crop with a high price in the market and is needed in large quantities, but it has a short shelflife. Therefore, we used edible coating to extend shelf life and maintain the quality at room temperature, as well as theaddition of filtrate ginger as an antimicrobial to prolong the shelf life. This study used a completely randomized design (CRD),with five treatments of ginger filtrate concentration, which were J0 (0%), J1 (1%), J3 (3%), J5 (5%), and J7 (7%) with triplereplications. The samples were stored for 3, 6, 9, 12 and 15 days. The samples then tested with sensory tests (color, texture,and aroma) and vitamin C analysis during storage. The results show that there was a decrease of sensory quality in red chilipepper during storage using edible coating and the addition of ginger filtrate, but it was not as significant as the samplewithout the addition of ginger filtrate. The best result was obtained by the J7 sample (7% ginger filtrate) in the sensory test(color, texture, and aroma) during storage. This sample also had the lowest decrease of vitamin C levels during storagecompared to the red chili peppers without edible coating and ginger filtrate. Keywords: Edible coating, sago starch, ginger filtrate. ABSTRAK Cabai merah merupakan tanaman holtikultura yang memiliki harga cukup tinggi di pasaran dan dibutuhkan dalam jumlahyang besar namun memiliki umur simpan yang singkat sehingga perlu adanya penanganan lebih lanjut yaitu denganmenggunakan edible coating untuk memperpanjang umur simpan dan mempertahankan mutu pada suhu ruang, sertapenambahan filtrat jahe sebagai antimikroba agar memperpanjang masa simpan. Penelitian ini menggunakan rancanganacak lengkap (RAL), dengan 5 perlakuan J0 (0%), J1 (1%), J3 (3%), J5 (5%) dan J7 (7%) filtrat jahe dengan 3 kali ulangan,buah disimpan selama 3, 6, 9, 12 dan 15 hari. Metode pengujian yang dilakukan yaitu uji sensori meliputi (warna, tekstur danaroma) serta uji kadar vitamin C selama penyimpanan. Hasil penelitian menunjukkan bahwa terjadi penurunan mutu sensoripada buah cabai merah selama penyimpanan menggunakan edible coating dengan penambahan filtrat jahe, namunpenurunan mutu sensori cabai merah tidak sesignifikan dibandingkan tanpa penambahan filtrat jahe. Perlakuan J7 yaitupenambahan filtrat jahe 7% memberikan hasil yang lebih baik terhadap uji sensori ( warna, tekstur dan arom) selamapenyimpanan dibandingkan dengan penambahn 0%. Selain itu hasil uji kadar vitamin C perlakuan terbaik J7 (7%) selamapenyimpanan memiliki penurunan yang tidak sesignifikan cabai merah yang tanpa menggunakan edible coating denganpenambahan filtrat Jahe selama peyimpanan. Kata kunci: Edible coating, pati sagu, filtrat jahe.]]>
Copyrights © 2017
