Aplikasi Edible Coating Limbah Kulit Udang Dengan Pernambahan Ekstrak Jahe Merah (Zingiber Officimale Roxb. var.) Sebagai Pengawet Buah Paprika (Capsicum Annum Group)

Abstract

This research aims to know the influence of edible coating of chitosan from the waste of shrimp skin with the addition of Red ginger extract (Zingiber officinale Roxb. var.) To maintain the quality of fruit peppers (capsicums annum group) during storage. This study uses treatmen prepared with complete random draft (RAL) factorial with two factors, which is the first factor of the concentration of chitosan obtained from the skin, consisting of 4 levels of treatment is K0: Without treatment (control), K1: consetration of chitosan 3.5%, K2: The consetration of chitosan 7%, and K3: Chitosan consetration 10.5%. Second factor concentrations of red ginger extract consisting of 4 levels of treatment namely E0: without treatment (control), E1: Red ginger extract concentrations 10%, E2: Red ginger extract concentrations 20%, and E3: Red ginger extract concentration 30%. The results showed that it was better for parameters including weight shrinkage, fruit color test of paprika, fruit paprika texture test, total acid test, vitamin C rate test. While a better treatment on the parameters of total acid and vitamin C test levels is K1.