Application of Edible Coating from Konjac Flour added with Chitosan on the Quality of Red Chili
Andrew Setiawan Rusdianto(1*), Ridatul Winda Hidayah(2), Winda Amilia(3)
(1) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas of Jember
(2) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas of Jember
(3) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas of Jember
(*) Corresponding Author
Abstract
Red chilies have a relatively short shelf life and are highly perishable. Red chili is one type of vegetable with a water content (60 - 90 %) at the time of harvest and an increase in respiration rate. Therefore, it is necessary to pack a coating that can reduce and suppress respiration and transpiration rates to prevent vegetable damage. One potential way to reduce the damage to red chilies is by applying edible coatings. Edible coating is one technique that can be developed and applied to maintain quality and extend the shelf life of red chili. This study aims to determine the quality characteristics of red chili (Capsicum annuum L) before and after coating edible coating. In addition, to analyze the effect of Konjac flour concentration on the quality characteristics of red chili (Capsicum annuum L) with the addition of chitosan and to find out the best treatment for the application of edible coating with the basic ingredients of Konjac flour with the addition of chitosan. This study used a completely randomized design (CRD) and three replications. The treatment in this study was the storage time of coated red chilies edible coating for 1, 3, 6, and 9 days. The results showed that the storage time of coated red chilies edible coating affects the pH, water content, weight loss, respiration rate, and color. The analysis of the characteristics of red chilies showed that the coating done on red chilies can reduce and suppress the process of respiration rate.
Keywords
Full Text:
PDFReferences
Al Suhendra, Ridawati, & Santoso, A. I. 2019. Pengaruh penggunaan edible coating terhadap susut bobot, pH, dan karakteristik organoleptik buah potong pada penyajian hidangan dessert. Seminar Nasional FMIPA-UT, 52(1), 1–5. Doi: http://repository.ut.ac.id/id/eprint/2377
Amalia, U. N, Maharani, S, & Widiaputri, S. I. 2020. Aplikasi edible coating pati umbi Konjac dengan penambahan ekstrak lengkuas pada buah pisang. Jurnal Edufortech, 5(1), 36-43. Doi: http://ejournal.upi.edu/index.php/edufortech
Association of Official Analytical Chemists [AOAC]. 2012. Official Methods of Analysis of AOAC International, 19 th edition. Washington DC (US): AOAC International.
Badan Pusat Statistik. 2022. Distribusi Perdagangan Komoditas Cabai Merah Indonesia 2022. 3. BPS RI. Doi: https://www.bps.go.id/publication/2022/10/24/1c3eb22e94bf4523bc029d1b/distribusi-perdagangan-komoditas-cabai-merah-di-indonesia-2022.html
Gunal, H, Ersahin, S, Yetgin, B, & Kutlu, T. 2008. Use of chroma meter-measured color parameters in esti- mating color-related soil variables. Communications in Soil Science and Plant Analysis, 39(5), 726-740. Doi: http://dx.doi.org/10.1080/00103620701879422
Inaya, N, Meriem, S, & Masriany. 2022. Identifikasi morfologi penyakit tanaman cabai yang disebabkan oleh patogen dan serangan hama lingkup kampus UIN Alauddin Makassar. Jurnal Mahasiswa Biologi, 2(1), 1-4. Doi: https://doi.org/10.24252/filogeni.v2i1.27092
Jonathan, R. 2011. Perubahan kandungan β-karoten dan warna pada cabai rawit merah selama pengeringan dengan menggunakan cabinet dryer, solar tunnel dryer, dan freeze dryer. Universitas Katolik Soegijapranata, Semarang.
Kusumiyati, Farida, W, Sutari, J.S, Hamdani, S, & Mubarok. 2018. Pengaruh waktu simpan terhadap nilai total padatan terlarut, kekerasan dan susut bobot buah mangga arumanis. Jurnal Kultivasi, 17(3), 766-771. Doi: https://doi.org/10.24198/kultivasi.v17i3.18698
Lamona, A, Purwanto, Y. A, & Sutrisno, S. 2015. Effect of different packaging and low temperature storage on the quality changes of fresh red curly chili. Jurnal Keteknikan Pertanian, 3(2),1–8. Doi: http://journal.ipb.ac.id/index.php/jtep
Maftoonazad, N, & Ramaswamy, H. S. 2019. Application and evaluation of a pectin-based edible coating process for quality change kinetics and shelf-life extension of lime fruit. Coatings, 285 (9), 1-14. Doi: https://doi.org/10.3390/coatings9050285
Marlina, L, Purwanto, Y. A, & Ahmad, U. 2014. Aplikasi pelapisan kitosan dan lilin lebah untuk meningkatkan umur simpan salak pondoh. Jurnal Keteknikan Pertanian, 2(1), 65–72. Doi: https://doi.org/10.19028/jtep.02.1.%25p
Marwina, R, Agustina, R, & Putra, B. S. 2016. Perubahan mutu tomat dengan variasi konsentrasi pelapisan gel lidah buaya dan suhu penyimpanan. Jurnal Ilmiah Mahasiswa Pertanian, 1(1), 985–994. 6 Doi: www.jim.unsyiah.ac.id/JFP
Mikasari, W. 2016. Peningkatan nilai tambah komoditas cabai melalui penerapan inovasi penyimpanan dan pengeringan di Provinsi Bengkulu. Badan Pengkajian Teknologi Pertanian Bengkulu.
Moalemiyan, M., dan Ramaswamy, H. S. 2012. Quality retention and shelf-life extension in mediterranean cucumbers coated with a pectin-based film. Journal of Food Research, 1(3), 159-166. Doi: http://dx.doi.org/10.5539/jfr.v1n3p159
Murni, S.W., Pawignyo H., Widyawati D., dan Sari N. 2015. Pembuatan Edible Film dari Tepung Jagung dan Kitosan. Jurnal Pengembangan Teknologi Kimia untuk Pengolahan Sumber Daya Alam Indonesia, B17, 1-9. http://jurnal.upnyk.ac.id/index.php/kejuangan/article-/view/407.
Mutia A.K., Purwanto Y.A., dan Pujantoro L. 2014. Perubahan kualitas bawang merah (Allium Ascalonicum L) selama penyimpanan pada tingkat kadar air dan suhu yang berbeda. jurnal pascapanen, 11(2), 108- 115. Doi: https://repository.pertanian.go.id/items/28124dcf-93b3-440a-bd73-135af37d7bc8/full
Nawab, A, Alam, F, & Hasnain, A. 2017. Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato fruit. International Journal of Biological Macromolecules, 103, 581–586. Doi: 10.1016/j.ijbiomac.2017.05.057
Nurlatifah, D, Cakrawati, & Nurcahyani, P. R. 2017. Aplikasi edible coating dari pati umbi Conjac dengan penambahan ekstrak lengkuas merah pada buah langsat. Jurnal Edufortech, 2 (1), 7-14. Doi: https://doi.org/10.17509/edufortech.v2i1.6166
Pratiwi, I. 2019. Pengaruh suhu dan waktu exhausting terhadap kualitas puree cabai merah selama penyimpanan. Universitas Jambi, Jambi.
Rahayu, D, Bintoro, N, & Saputro, A. D. 2021. Pemodelan laju respirasi buah klimakterik selama penyimpanan pada suhu yang bervariasi. Jurnal Agrointek, 15(1), 80–91. Doi: https://journal.trunojoyo.ac.id/agrointek/article/view/7625/pdf
Rohim, M, Destiarti, L, & Zaharah, T. A. 2015. Uji organoleptis produk tahu tersalut kitosan. Jurnal Kimia Khatulistiwa, 4(3), 54–58. Doi: https://jurnal.untan.ac.id/index.php/jkkmipa/article/view-/10623
Sembara, E. L., Yurnalis & Salihat, R. A. 2021. Aplikasi edible coating pati talas dengan gliserol sebagai plasticizer pada penyimpanan cabai merah. Journal of Scientech Research and Development, 3(2), 134-145. Doi: http://idm.or.id/JSCR
Sidabalok, I, Fitria, E. A, Susanto, A, & Karina, I. 2012. Application of edible coating breadfruit starch against cayenne pepper storage at room temperature. Jurnal Teknologi Industri Pertanian, 33(1), 72-78. Doi: https://doi.org/10.24961/j.tek.ind.pert.2023.33.1.72
Sitorus, R. F, Karo, T, & Lubis, T. 2014. Pengaruh konsentrasi kitosan sebagai edible coating dan lama penyimpanan terhadap mutu buah jambu buah merah. Jurnal Rekayasa Pangan dan Pertanian, 2(1), 37-46. Doi: https://talenta.usu.ac.id/index.php/jrpp
Sulistyaningrum, A, & Darudriyo. 2018. Penurunan kualitas cabai rawit selama penyimpanan dalam suhu ruang. Jurnal Agronida, 4(2), 64-71. Doi: https://ojs.unida.ac.id/JAG
Susilowati, P. E, Fitri, A, & Natsir, M. (2017). Penggunaan pektin kulit buah kakao sebagai edible coating pada kualitas buah tomat dan masa simpan. Jurnal Aplikasi Teknologi Pangan, 6(2), 1- 4. Doi: http://dx.doi.org/10.17728/jatp.193
Vázquez, D. C, Ramos, H, Rivera, D. M, Barrios, M. E, & Mercado, E. M. 2016. Effects of waxing, microperforated polyethylene bag, 1-methylcyclopropene and nitric oxide on firmness and shrivel and weight loss of “Manila '' mango fruit during ripening. Postharvest Biology and Technology, 111, 398–405. Doi: 10.1016/j.postharvbio.2015.09.030
DOI: https://doi.org/10.22146/aij.v11i1.90047
Article Metrics
Abstract views : 1655 | views : 1074Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Andrew Setiawan Rusdianto, Ridatul Winda Hidayah, Winda Amilia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.