The Effect of Edible Coating Sago Starch on Quality of Big Red Chili (Capsicum annuum L.) During Storage NURAFNI, DIYAH YUMEINA R.DATU and JUNAEDI MUHIDONG
Universitas Hasanuddin
Abstract
The background of this research is that chili is a horticultural plant that is easily damaged and quite difficult to maintain freshness, this affects the shelf life of large red chilies, there are many ways that can be done to maintain the quality of large red chilies, edible coating technique is one of the alternatives. The purpose of this study was to determine the effect of sago starch edible coating on the quality of large red chilies during storage at room temperature and cold temperatures. The method in this study was carried out with two treatments, namely large red chilies without edible coating of sago starch and large red chilies with edible coating of sago starch. The results obtained from this study are the weight loss value of fruit without edible coating of sago starch at room temperature storage is higher than the weight loss value of large red chilies with edible coating of sago starch at room temperature storage, large red chilies without edible coating of sago starch on storage at room temperature on the 9th day had the highest total dissolved solids, namely 14.67% Brix. Sago starch edible coating treatment and storage temperature can affect the color change in large red chilies. Edible coating of sago starch has a barrier against damaging microorganisms so that it can reduce respiration rate and ethylene production so that it can inhibit the process of changing the color of large red chilies.
Keywords: Edible coating, sago starch, big red chilies.
