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PENGARUH APLIKASI EDIBLE FILM BERBASIS PATI UMBI GARUT DENGAN PENAMBAHAN EKSTRAK TEMU KUNCI TERHADAP CABAI MERAH KERITING
Curly red chili (Capsicum annuum L.) is one of the perishable horticultural crops and has a short shelf life. Therefore, it is necessary to package using edible film based on arrowroot tuber starch with fingerroot extract (Boesenbergia pandurata) to maintain the quality of curly red chili. This study aims to determine the best combination of arrowroot tuber starch and fingerroot extract concentration and edible film application method that is more effective in maintaining the quality of curly red chili. Edible film was made by dissolving arrowroot tuber starch and adding fingerroot extract (0%, 3%, 5%, 8%) and then applied to curly red chili with two methods, namely wrapping and dipping. The parameters observed included changes in color, texture, and weight loss of curly red chili, as well as the total number of fungi after 12 days of storage at room temperature. The results showed that edible film with the addition of 5% fingerroot extract was the best combination in inhibiting changes in color, texture, and fungal growth. The dipping method is more effective in suppressing weight loss, while the wrapping method is more effective in inhibiting mold growth. Thus, edible film based on arrowroot tuber starch with the addition of fingerroot extract has the potential as an alternative packaging to extend the shelf life of curly red chili in an environmentally friendly manner.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
PENGARUH APLIKASI EDIBLE FILM BERBASIS PATI UMBI GARUT DENGAN PENAMBAHAN EKSTRAK TEMU KUNCI TERHADAP CABAI MERAH KERITING (Text)
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