UJI EFEKTIVITAS KONSENTRASI MINYAK ATSIRI DALAM EDIBLE COATING BERBASIS KITOSAN TERHADAP KUALITAS BUAH PAPRIKA SELAMA PENYIMPANAN

Abstract

Respiration continues to occur after the bell peppers are harvested. Accurate post-harvest handling is needed to reduce quality degradation and extend the fruits’s shelf life, one of which is through edible coating technology. This research aims to identify the effect of clove essential oil in chitosan edible coating and recommend the most optimum concentration in maintaining the quality of bell peppers during storage. The research was carried out at the Postharvest, Biomass, and Spectrophotometry Laboratory and the Postharvest and Biomass Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University in March–May 2026. The research used a one-factor Randomized Complete Block Design, namely clove essential oil concentrations at the 0%; 0,5%; and 1% levels. Each treatment consists of 3 kg of bell peppers with 3 repetitions. The edible coating solution is applied by immersion for 5 minutes. Bell peppers were stored at room temperature and observed for up to 14–16 days for the parameters of damage intensity, weight and diameter loss, skin color, respiration rate and ethylene production, flesh tenderness, vitamin C, total soluble solids, and total titratable acidity. The results showed that chitosan edible coating without clove oil (P1) and clove oil (P2) was more effective for up to 14 days in extending shelf life and maintaining quality by delaying respiration, green color degradation, and the increase in fruit softness and acidity in bell peppers. In contrast, the addition of clove oil at concentration 1% negatively affected bell pepper quality, as physical damage, respiration rate, and ethylene production were accelerated, resulting in a shorter shelf life. Chitosan edible coating treatments without clove oil (P1) and with clove oil (P2) can extend shelf life to 14 days, with a spoilage rate of approximately 26%–28%.