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APLIKASI EDIBLE COATING BERBASIS PATI SAGU DENGAN PENAMBAHAN ASAM SITRAT UNTUK MENINGKATKAN DAYA SIMPAN CABAI RAWIT (Capsicum frustescens)

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 6 (2018)

DOI
10.33772/jstp.v2i6.3876
ISSN
2527-6271
Published
2018-04-09
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to investigate the effect of edible coating treatment based on sago starch with the addition of citric acid tothe storage capacity of chili. Sensory tests include assessment of color, texture and aroma and analysis of vitamin C contentduring storage were done in this study. The results showed that the application of edible coatings based on sago starch withthe addition of citric acid decreased the sensory quality of chili during storage, but the decreasing of sensory quality of chiliwas not as significant as compared to the addition of citric acid. Sample A5 had better results on sensory tests (color,texture, and aroma) during storage than controls. In addition, vitamin C content of F5 sample decreased but not as significantas control. Keywords: edible coating, sago starch, citric acid. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan edible coating berbasis pati sagu dengan penambahan asamsitrat terhadap daya simpan cabai rawit selama penyimpanan. Uji sensori meliputi penilaian mutu warna, tekstur dan aromadan analisis kandungan vitamin c selama penyimpanan telah dilakukan pada penelitian ini. Hasil penelitian menunjukkanbahwa aplikasi edible coating berbasis pati sagu dengan penambahan asam sitrat terjadi penurunan mutu sensori padacabai rawit selama penyimpanan, namun penurunan mutu sensori cabai rawit tidak sesignifikan dibandingkan tanpapenambahan asam sitrat. Sampel A5 mempunyai hasil yang lebih baik terhadap uji sensori (warna, tekstur, dan aroma)selama penyimpanan dibandingkan kontrol. Selain itu, kadar vitamin C pada sampel A5 mengalami penurunan tetapi tidaksesignifikan kontrol. Kata kunci: edible coating, pati sagu, asam sitrat.

Collaboration network of the authors

40 authors · 120 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinUniversitas Halu Oleo17
RH Fitri FaradillaAffiliation unknown15
Muhammad Syukri SadimantaraUniversitas Halu Oleo13
LA KARIMUNAUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown11
SRI WAHYUNIAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown6
Djukrana WahabAffiliation unknown5
Diah Islamyati HarsyamAffiliation unknown4
Haslianti HasliantiAffiliation unknown3
Mariani. LAffiliation unknown3
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Muh Syukri SadimantaraAffiliation unknown2
Tamrin -Affiliation unknown1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Arifi JaldinAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Feti FeraAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Astri RahayuAffiliation unknown1
Andi Besse PatadjaiAffiliation unknown1
Syahrul SyahrulAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Lifendro LifendroAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">APLIKASI EDIBLE COATING BERBASIS PATI SAGU DENGAN PENAMBAHAN ASAM SITRAT UNTUK MENINGKATKAN DAYA SIMPAN CABAI RAWIT (Capsicum frustescens)</dc:title>
	<dc:creator>Rustan, Novani Dwiyanti</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  This study aimed to investigate the effect of edible coating treatment based on sago starch with the addition of citric acid tothe storage capacity of chili. Sensory tests include assessment of color, texture and aroma and analysis of vitamin C contentduring storage were done in this study. The results showed that the application of edible coatings based on sago starch withthe addition of citric acid decreased the sensory quality of chili during storage, but the decreasing of sensory quality of chiliwas not as significant as compared to the addition of citric acid. Sample A5 had better results on sensory tests (color,texture, and aroma) during storage than controls. In addition, vitamin C content of F5 sample decreased but not as significantas control.  Keywords: edible coating, sago starch, citric acid.  ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan edible coating berbasis pati sagu dengan penambahan asamsitrat terhadap daya simpan cabai rawit selama penyimpanan. Uji sensori meliputi penilaian mutu warna, tekstur dan aromadan analisis kandungan vitamin c selama penyimpanan telah dilakukan pada penelitian ini. Hasil penelitian menunjukkanbahwa aplikasi edible coating berbasis pati sagu dengan penambahan asam sitrat terjadi penurunan mutu sensori padacabai rawit selama penyimpanan, namun penurunan mutu sensori cabai rawit tidak sesignifikan dibandingkan tanpapenambahan asam sitrat. Sampel A5 mempunyai hasil yang lebih baik terhadap uji sensori (warna, tekstur, dan aroma)selama penyimpanan dibandingkan kontrol. Selain itu, kadar vitamin C pada sampel A5 mengalami penurunan tetapi tidaksesignifikan kontrol. Kata kunci: edible coating, pati sagu, asam sitrat. </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3876</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i6.3876</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3876/2955</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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