Pengaruh Edible Coating Lidah Buaya Dankaragenan Serta Lama Perendaman terhadap Mutu Cabai Merah

Abstract

This research aimed to determine the effect of edible coating interactions from aloe vera gel (Aloe vera linne) and carrageenan along with soaking time on the quality of red chillies during room temperature storage. This study used a factorial Completely Randomized Design (CRD) method, the following is the ratio of edible coating gel aloe vera and carrageenan (A = 500 ml : 1%, 500 ml : 2%, 500 ml : 3%, 500 ml : 4%) and soaking time of red chillies in edible coating solution (P = 4 minutes, 6 minutes, 8 minutes, 10 minutes). The parameters observed included water content, weight loss, vitamin C content, hardness level, colour, total plate count, respiration rate, viscosity, colour, aroma, texture, and general acceptance. The results showed that the percentage of carrageenan content on the coat had a highly significant effect on the water content, weight loss, vitamin C content, respiration rate, and viscosity parameters. Soaking time had a highly significant effect on the water content, weight loss, vitamin C content, and respiration rate parameters. The interaction between the percentage of carrageenancontent and the soaking time in the edible coating had a highly significant effect on the water content, weight loss, and vitamin C content parameters.