Effect of Porang Starch Edible Coating with CMC and Ginger Extract on Red Chilli Quality

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami, No. 36, Jebres, Surakarta, 57126, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Curly red chili is susceptible to postharvest deterioration; edible coatings are applied to maintain quality. A composite coating formulated from porang starch, carboxymethyl cellulose (CMC), and ginger extract shows promising functional properties. This study evaluated the effect of porang starch–based edible coatings with different CMC concentrations and ginger extract addition on curly red chili quality during 12 days of room temperature storage. Analyses using a Completely Randomized Design with CMC concentrations (6%, 9%, 12%, 15%, 18%). Data were analyzed using One-Way ANOVA. Panelists preferred sample 18% CMC color and texture over other samples throughout storage. Sample 15% CMC had the lowest weight loss. Moisture content increased with higher CMC concentrations. Sample 18% CMC retained vitamin C better than others. At the end of storage, the control had the highest microbial count (9.65x10³ CFU/mL), while sample 6% CMC had the lowest (7.08x10³ CFU/mL). The edible film’s water uptake, solubility, and WVTR decreased as CMC concentration increased. Sample 18% CMC was identified as the best treatment with the highest productivity from day 0 to day 12. Thus, porang starch-based edible coatings containing CMC and ginger extract can effectively extend the shelf life of curly red chili providing a sustainable postharvest solution.