Pemanfaatan Pati Biji Alpukat (Persea Americana Mill.) Sebagai Edible Coating dalam Mempertahankan Mutu Cabe Rawit

Chili pepper tends to have a relatively short shelf life if it does not get post-harvest handling that is not appropriate will experience a decrease in quality. Edible coating is one of the right ways to maintain the quality of chili and reduce the level of damage to the chili. This study aims to determine the concentration of avocado seed starch as an edible coating on the quality of chili pepper and know the best concentration of the results of the application of edible coating of avocado seed starch on chili pepper.

In this study using a simple randomized Group Design (RAK) consists of without coating and 3 treatments (1,5%, 3%, 4,5%) with 3 repetitions (day 0, 3, 6, and 9). The method of analysis in this study using ANOVA test at the level of 5%. The results showed that there is an effect of differences in the application of edible coating concentration of avocado seed starch on the quality of chili pepper during the shelf life. The best concentration results obtained from storage for 6 days with the treatment of avocado seed starch concentration of 4.5% (A3) in edible coating can maintain the quality of chili pepper with water content of 65.66%, vitamin C content of 60.27 mg/100 g, weight loss of 16.53%, texture (hardness) of 31.09 N, color intensity L of 44.90, color intensity A* of 30.36, and color intensity b* of 6.73.