Application of Edible Coating Derived from Salacca Seed and Glucomannan on Red Chili (Capsicum annuum L.)

https://doi.org/10.22146/agritech.69155

Evita Nugroho(1), Dian Kharisma Rahmawati(2), Vincentius Ferry(3), Ahmad Yumroni(4), Sri Rahayoe(5*)

(1) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(5) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


Chili is a significant commodity in Indonesia, but its short shelf life often leads to supply shortages and price fluctuations. To address this, post-harvest processing techniques, such as applying edible coating, are employed. This coating forms a thin plastic-like layer on the surface of the product, inhibiting metabolism while ensuring safety for consumption. Therefore, this research aimed to assess the effect of edible coating comprised of salacca seed flour and glucomannan, both at room temperature and under cold storage conditions, on weight loss, hardness, and color, ultimately extending the shelf life of chili. Edible coating procedure involved using salacca sourced from the Sleman market, porang tuber from Gunung Kidul farmer, as well as aqua dest, glycerol, and 96% ethanol. Various concentrations of coating layers were tested, including 1% salacca seed flour, 5% salacca seed flour, 10% salacca seed flour, 0.4% glucomannan, and a non-coated control group. The result showed that the optimal treatment during storage at room and the cold temperature was achieved with a 0.4% glucomannan coating layer and 1% salacca seed flour coating layer. Based on evaluations of weight loss, hardness, and color, it could be concluded that both salacca seed flour and glucomannan can extend the shelf life of chili.


Keywords


Chili; edible coating; glucomannan; salacca seed powder; storage life

Full Text:

PDF


References

Winarti, C., Miskiyah., & Widaningrum. (2012). Teknologi produksi dan aplikasi pengemasan edible antimikroba berbasi pati. Jurnal Litbang Petanian, 85-93. DOI:https://repository.pertanian.go.id/handle/123456789/1209

Anggrahini, S., Marseno, W., Setiyoko, A., & Wahyuningtyas, A. (2017). Carboxymethyl Celulose (CMC) From Snake Fruit (Salaca edulis Reinw) Kernel of “Pondoh Super”: Synthesis and Characterization. Indonesian Food and Nutrition Progress, 0854-6177. http://journal.ugm.ac.id/ifnp

Basuki, E., Prarudiyanto, A, & Wiliyanto, D. U. (2010). Pengaruh konsentrasi NaoH terhdap kulitas mangga CV Madu selama penyimpanan dalam kemasan plastik polietilen. Agroteksos, 31-40.

Hatmi, R. U., Apriyati, E., & Cahyaningrum, N. (2020). Edible Coating Quality with three types of starch and sorbitol plasticizer. E3S Web of Conferences, 142. https://doi.org/10.1051/e3sconf/202014202003

Herawati, H. (2018). Potensi hidrokoloid sebagai bahan tambahan pada produk pangan dan nonpangan bermutu. Jurnal Penelitian Dan Pengembangan Pertanian, 17. https://doi.org/10.21082/jp3.v37n1.2018.p17-25

Mita, F. F., & Ayuluthfi, F. P. (2012). Coating stroberi menggunakan edible film dari glukomanan umbi iles-iles dikombinasikan dengan k-karagenan dari eucheuma cottoni. Ekuilibrium, 7–12. https://jurnal.uns.ac.id/ekuilibrium/article/viewFile/49535/30455

Muchtadi, T., Syugiyono, & Ayustaningwarno, F. (2010). Ilmu Pengetahuan Bahan Pangan. Bandung: Alfabeta.

Putri, D. A., Setiawan, A., & Anggraini, P. D. (2018). Physical properties of edible sorgum starch film added with carboxymethyl cellulose. Journal of Physical Science, 29, 185–194. https://doi.org/10.21315/jps2018.29.s2.14

Sukmawati, D. (2016). Fluktuasi harga cabai merah keriting Capsicum annum L) di sentra produksi induk (Tinjauan Harga Cabai Merah Keriting di Kecamatan Cikajang dan Pasar Induk Kramat Jati Jakarta). Mimbar Agribisnis, 165-172. http://dx.doi.org/10.25157/ma.v1i2.58

Sulistyaningrum, A., & Marendra Kiloes, A. (2020). Analisis regresi penampilan bawang putih sangga sembalun dan lumbu kuning selama penyimpanan dalam suhu ruang. Jurnal Agronida, 33-43. https://doi.org/10.30997/jag.v6i1.2599

Wahid Priyono. (2017). Cara mengetahui buah cabe rawit siap panen dan cara memanennya. DOI: Https://Tipspetani.Com/Cara-Mengetahui-Buah-Cabe-Rawit-Siap-Panen-Dan-Cara-Memanennya/.

Widaningrum., Miskiyah., & Winarti C. (2015). Edible coating berbasis pati sagu dengan penambahan antimikroba minyak sereh pada paprika: preferensi konsumen dan mutu vitamin C. AGRITECH, 53-60. https://doi.org/10.22146/agritech.9419

Yanuriati, A., Marseno, D. W., Rochmadi, & Harmayani, E. (2017). Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume). Carbohydrate Polymers, 56–63. https://doi.org/10.1016/j.carbpol.2016.08.080

Yoga Prabowo, A., Estiasih, T., & Purwantiningrum, I. (2014). Umbi gembili (Dioscorea esculenta L.) sebagai bahan pangan mengandung senyawa bioaktif: kajian pustaka. Jurnal Pangan dan Agroindustri, 129-135. https://jpa.ub.ac.id/index.php/jpa/article/view/60



DOI: https://doi.org/10.22146/agritech.69155

Article Metrics

Abstract views : 868 | views : 698

Refbacks

  • There are currently no refbacks.




Copyright (c) 2023 Evita Nugroho, Dian Kharisma Rahmawati, Vincentius Ferry, Ahmad Yumroni, Sri Rahayoe

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats