<![CDATA[Chilies are one of the agricultural commodities that are always a major concern and need in Indonesia. Post-harvest handling of fresh red chilies in Indonesia is generally still simple and results in very high damage to the product. One of the factors that accelerate damage to chilies is the rate of transpiration and respiration in the product itself. One method to slow down the rate of transpiration and respiration is by applying an edible coating. In order to preserve the chilies, they are coated with a formulation made from glucomannan and chitosan to reduce the rates of transpiration and respiration. The objective of the research is to determine the optimum formula based on different amounts of porang (elephant yam) flour, calcium chloride, chitosan, and storage time in the application of an edible coating for curly red chilies. The experiment was conducted by coating curly red chilies with mixtures of chitosan, porang flour, and calcium chloride, and storing them at room temperature (25 ± 3°C) for 10, 15, and 20 days. Response Surface Methodology (RSM) was used to determine the optimal combination of edible coating formulation and storage time based on parameters of weight loss, color, and texture. Based on the results of the experiment, the optimal formulation for the edible coating is composed of 1.58% chitosan, 0.42% porang flour, and 1.53% calcium chloride, with a storage time of 15 days. This treatment resulted in curly red chilies with a weight loss of 32.29%, color a* of 20.43, and a texture of 15.7 N under room temperature storage. In conclusion, the edible coating formulated from chitosan, porang flour, and calcium chloride is proven to be an effective alternative to extend the shelf life of curly red chilies.]]>
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