Physical Characteristic on The of Various Types of Chili f Edible Coating During Storage

Abstract

Chili is a fruit that is classified as non-climacteric and is a perishable commodity, both physical, microbiological and physiological damage, so that during post-harvest the quality of the chilies must be maintained with special handling. The research method is experimental (2 single factors; 3 repetitions), presented in histogram form and discussed descriptively.  The treatment factors are the type of edible coating and the type of chili.  Chilies are dipped into the edible coating for 15 seconds then drained.  Chilies were packed in styrofoam trays and stretch films and stored for 12 days and then observed at 4-day intervals.  Observations made were weight loss, hardness and organoleptic (color and texture).  Based on the results of observations made, the type of VCO edible coating has the best effect on various types of chili in weight loss (17.82%) and hardness (0.7 mm/g/s).  In organoleptic observations of color and texture, the best type of edible coating is aloe vera gel with values of 3.12 and 3.29 respectively.