Banana Hump Starch and Ginger Extract as Edible Coating to Extend the Shelf-life of Red Chili Peppers

Abstract

Fresh red chili peppers is a product that spoils easily and has a concise shelf-life. Coating a natural edible coating on fresh red chili peppers will significantly increase their shelf-life. This research aims to obtain the best concentration of ginger extract in the edible coating of banana hump starch to extend the shelf-life of red chili peppers. The research was carried out experimentally using a completely randomized design with five treatments and three replications. The treatment in this research was an edible coating of banana hump starch with the addition of various concentrations of ginger extract; J0 (0%), J1 (1%), J2 (3%), J3 (5%), and J4 (7%); which were applied on red chili peppers for 15 days of storage. The parameters observed were weight loss, vitamin C, total microbes, and sensory assessment. The best treatment in this study was J4 (addition of 7% ginger extract). On the 15th day of storage, red chili peppers coated with edible coating treated with J4 experienced a reduction in weight loss of 41.20%, with 18.54 mg/100g of vitamin C and 5.89 log CFU/g of total microbes. Descriptive tests showed that on the 15th day of storage, red chili peppers had a red color, started to smell and taste rotten, and had a slightly hard texture.