Effect of Sago Starch Concentration as Edible Coating For Quality of Red Peppers (Capsicum annum L.) During Storage Andi Siska Ayu Angraini(*1), Diyah Yumeina (2) and Sitti Nur Faridah (2)
*1) Student of Agriculture Engineering Study Program, Universitas Hasanuddin, Makassar, 90245, Indonesia
2) Lecturer of Agriculture Engineering Study Program, Universitas Hasanuddin, Makassar, 90245, Indonesia
Abstract
Red bell pepper is categorized as one of the perishable horticultural commodities and therefore has a short shelf life. The shelf life of bell peppers after harvest is around 8-11 days. Damage that occurs in red bell peppers is generally characterized by changes texture of fruits, wrinkled and other damage due to improper storage. Proper post-harvest handling needs to be done to maintain product quality and prevent spoilage. Efforts are being made to maintain the freshness and shelf life of red bell pepper by applying the edible coating. This study aimed to determine the effect of the concentration of sago starch as the ingredient for edible coatings with the addition of glycerol to maintain the quality of red bell pepper (Capsicum Annum L.) during storage at cold temperatures of 10oC and room temperature of 27oC. The edible coating based on sago starch application method used is the dipping method with different concentrations (control, 100 g sago starch, and 200 g sago starch) stored at a cold temperature of 10oC and a temperature of room 27oC. Data analysis was carried out by measuring several parameters, weight loss, color, hardness, and total dissolved solids. The results of analysis of variance (ANOVA) showed that the application of edible coating based on sago starch to red peppers could significantly affect the percentage of weight loss and the level of fruit hardness, but had no significant effect on changes color and total dissolved solids contained in red peppers. Overall result treatment, the best treatment for maintaining the quality of red peppers during storage was edible coating based on sago starch with a concentration of 200 g with the addition of 10% glycerol with cold storage
at 10oC (A3B1).
Keywords: Edible Coating, Red Bell Peppers, and Sago Starch
Topic: Food processing, safety and diversification
