APPLICATION OF EDIBLE COATING BREADFRUIT STARCH AGAINST CAYENNE PEPPER

Inawaty  Sidabalok; Eddwina Aidila  Fitria; Andal  Susanto; Indira  Karina

Inawaty Sidabalok Department of Agricultural Products Technology, Faculty of Agriculture, Universitas Ekasakti
Eddwina Aidila Fitria Department of Agricultural Products Technology, Faculty of Agriculture, Universitas Ekasakti
Andal Susanto Department of Agricultural Products Technology, Faculty of Agriculture, Universitas Ekasakti
Indira Karina Department of Agribusiness, Faculty of Sciences, Universitas Nahdlatul Ulama Sumatera Barat

Abstract

This study aimed to determine the effect of edible coating of breadfruit starch on the quality of cayenne pepper and to find out how long the optimal storage of cayenne pepper coated with an edible coating breadfruit starch and stored at room temperature. This study used a complete randomized design with 5 treatments and 3 data tests. The observation results were analyzed using ANOVA and the continued test DNMRT at the rate of 1%. The treatment in this study was the duration of storage of cayenne pepper coated with edible coating for 3, 6, 9, 12, and 15 days. The results showed that the length of storage of cayenne pepper coated with edible coating had a significant effect on water content, vitamin C, pH, and weight loss. Based on the color and texture test results of cayenne pepper coated with edible coating, it was shown that storage up to day 3 was most preferred by the panelists, with a moisture content of 85.32%, vitamin C content of 268.36 mg/100 g, pH of 3.35, and weight loss of 22.44%.

Keywords: edible coating, breadfruit starch, cayenne pepper

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