APLIKASI PENAMBAHAN EKSTRAK KUNYIT DALAM EDIBLE COATING BERBASIS PATI BIJI ALPUKAT PADA MASA SIMPAN CABAI RAWIT

Abstract

Cayenne pepper (Capsicum frutescens L.) is a food ingredient that is easy to find and cultivate in everyday life and is a horticultural product with high economic value. Horticultural products are easily damaged, so proper post-harvest handling is needed to extend the product's shelf life. One of the methods used is to use an edible coating from avocado seed starch and extracted turmeric natural preservative. This study aims to determine the effect of adding turmeric extract to the edible coating of avocado seed starch on the shelf life of cayenne pepper. This study was experimental using a completely randomized design (CRD) with concentrations of turmeric extract treated P1:K1 (control), P2:K2 (10 mL), P3:K3 (20 mL), P4:K4 (30 mL). Each treatment was repeated 3 times to obtain 12 experimental units. The research variables observed were weight loss, water content and fruit color with Hue◦ coordinates. The results showed that there was a significant effect on the weight loss of cayenne pepper with the addition of turmeric extract concentration in the avocado seed starch edible coating. Cayenne pepper (Capsicum frutescens) given a concentration of P3:K3 turmeric extract (20 mL) is the best result and can be recommended to maintain the shelf life of cayenne pepper and is safe for consumption.