%0 Generic
%A LETRIANI , LETRIANI 
%C UNIVERSITAS LAMPUNG
%D 2025
%F eprints:89043
%I FAKULTAS PERTANIAN
%T PENGARUH PENAMBAHAN POLIVINIL ALKOHOL PADA EDIBLE  COATING BERBASIS KITOSAN TERHADAP MUTU CABAI MERAH  (Capsicum annum L) SELAMA PENYIMPANAN SUHU DINGIN
%U http://digilib.unila.ac.id/89043/
%X Red chili peppers were highly needed in industries and households. Red chili  peppers had characteristics that made them prone to damage. This study aimed to  determine the effect of adding polyvinyl alcohol (PVA) to chitosan-based edible  coatings on the quality of red chili during cold storage and determine the best  concentration. The study used a non-factorial design with 3 replications. The  tested factor was the concentration of polyvinyl alcohol, which consisted of 9  levels: P0 (Control), P1 (chitosan 3 g), P2 (chitosan 3 g + PVA 0.5 g), P3  (chitosan 3 g + PVA 1 g), P4 (chitosan 3 g + PVA 1.5 g), P5 (chitosan 3 g + PVA  2 g), P6 (chitosan 3 g + PVA 2.5 g), P7 (chitosan 3 g + PVA 3 g), P8 (PVA 3 g).  The data homogeneity was analyzed using Bartlett‟s test, and the differences  between treatments were tested using the Tuckey test. Subsequently, the data were  analyzed using analysis of variance and further tested using the DMRT (Duncan  Multiple Range Test) at the 5% level. Texture and color scoring were performed  by 15 panelists. The treatment had an effect on the parameters of moisture  content, weight loss, hardness level, and texture, but did not affect the color  parameter. The P7 treatment produced the best red chili peppers after 18 days of  cold storage, with a moisture content of 76.05%, hardness level of 139.33 gf,  texture (slightly hard), color L* (40.54), a* (29.71), b* (12.40), color (red), and  weight loss of 18.03%.  Keywords: chitosan, cold storage, edible coating, polyvinyl alcohol, red chili    Cabai merah sangat dibutuhkan di industri dan rumah tangga. Cabai merah  memiliki karakteristik yang mudah mengalami kerusakan. Penelitian ini bertujuan  untuk mengetahui pengaruh penambahan polivinil alkohol pada edible coating  berbasis kitosan terhadap mutu cabai merah selama penyimpanan suhu dingin dan  menentukan konsentrasi terbaik. Penelitian ini disusun menggunakan desain nonfaktorial  dengan 3 kali ulangan. Faktor yag diuji adalah konsentrasi polivinil  alkohol yang terdiri dari 9 taraf, yaitu P0 (Kontrol), P1(kitosan 3 g ), P2 (kitosan  3g + PVA 0,5 g), P3 (kitosan 3 g+ PVA 1g), P4 (kitosan 3 g + PVA 1,5 g), P5  (kitosan 3g + PVA 2 g), P6 (kitosan 3 g + PVA 2,5 g), P7 (kitosan 3 g + PVA 3  g ), P8 (PVA 3 g). Data hasil pengujian dianalisis kesamaan ragamnya dengan uji  Barlett dan perbedaan antar data diuji menggunakan uji Tuckey. Selanjutnya, data  diuji mengunakan analisis ragam dan diuji lanjutan menggunakan uji DMRT  (Duncan Multiple Range Test) pada taraf 5%. Penilaian skoring tekstur dan warna  dilakukan oleh 15 panelis. Perlakuan berpengaruh terhadap parameter kadar air,  susut bobot, tingkat kekerasan, dan tekstur, namun tidak berpengaruh terhadap  parameter warna. Perlakuan P7 mengasilkan cabai merah terbaik setelah  penyimpanan 18 hari pada suhu dingin memiliki kadar air 76,05%, tingkat  kekerasan 139.33 gf, tekstur (agak keras), warna L* (40,54), a* (29,71), b*  (12,40), warna (merah), dan susut bobot 18,03%.  Kata kunci: cabai merah, edible coating, kitosan, polivinil alkohol, suhu dingin