PENGARUH PENAMBAHAN EKSTRAK JAHE EMPRIT PADA EDIBLE COATING BERBAHAN DASAR PATI BIJI NANGKA TERHADAP UMUR SIMPAN CABAI MERAH

Red chili peppers are horticultural products that had a short shelf life and easily damaged. The use of an edible coating was effective in helping to overcome problems in red chili by using jackfruit seed starch as the base material, which had a high starch content. The addition of ginger extract used as an antimicrobial compound to extend the shelf life by preventing microbiological damage. This study aimed to determine the effect of adding ginger extract in jackfruit seed starch-based edible coating and determine the best concentration of ginger extract to maintain quality and extend the shelf life of red chili. The method used was a Completely Randomized Design with different concentrations of ginger extract, namely control (without coating), 0%, 3%, 6%, and 9% (v/v). Data obtained were analyzed using ANOVA and continued with the DMRT test at the 5% significance level. The results showed that red chili could be stored for up to 9 days at room temperature and there is a significant effect between the addition of different concentrations of ginger extract on weight loss, water content, vitamin C, color intensity (a* and b* values) and total microbes. The best treatment was the addition of 9% ginger extract concentration with a weight loss of 27.30%, moisture content of 76.15%, vitamin C content of 21.47 mg/100 g, hardness of 4.06 N, brightness color intensity of 39.80, redness of 17.23, yellowness of 4.60 and total microbes of 2,97 × 106 CFU/g on the 9th day of storage.