Perpanjangan Umur Simpan Cabai Rawit (Capsicum frutescens L.) dengan Pelapisan Kombinasi Emulsi Minyak Kelapa dan Xanthan Gum.

Abstract

Cabai rawit (Capsicum frutescens L.) merupakan komoditas hortikultura bernilai ekonomi tinggi yang rentan mengalami penurunan kualitas pascapanen akibat karakteristiknya yang lunak dan kadar air yang tinggi, sehingga menyebabkan umur simpan pendek. Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi pelapisan emulsi minyak kelapa dan xanthan gum terhadap kualitas cabai rawit selama penyimpanan pada suhu ruang. Penelitian menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) faktorial dengan dua faktor perlakuan, yaitu konsentrasi emulsi minyak kelapa (0%, 2%, 4%, 6%) dan xanthan gum (0%, 0.25%, 0.5%). Hasil penelitian menunjukkan bahwa perlakuan pelapisan, baik secara tunggal maupun kombinasi, tidak berhasil memperpanjang umur simpan cabai rawit melampaui kontrol. Pelapisan justru menyebabkan susut bobot kumulatif dan tingkat keriput yang lebih tinggi, serta meningkatkan persentase buah yang terserang penyakit. Fenomena ini diduga terjadi karena lapisan yang terlalu kedap memicu respirasi anaerobik yang merusak integritas sel dan melemahkan pertahanan buah terhadap patogen. Namun, pelapisan emulsi minyak kelapa secara signifikan mampu menunda proses pelunakan buah. Secara keseluruhan, formulasi yang diuji tidak efektif dalam mempertahankan kualitas cabai rawit, menunjukkan pentingnya optimalisasi formulasi dan konsentrasi bahan pelapis untuk setiap jenis komoditas.

Cayenne pepper (Capsicum frutescens L.) is a high-value horticultural commodity that is susceptible to postharvest quality deterioration due to its soft and watery characteristics, leading to a short shelf life. This study aimed to analyze the effect of a combined edible coating of palm oil emulsion and xanthan gum on the quality of cayenne pepper during room temperature storage. The research employed a factorial Randomized Complete Block Design with two treatment factors: palm oil emulsion concentration (0%, 2%, 4%, 6%) and xanthan gum concentration (0%, 0.25%, 0.5%). The results showed that the coating treatments, both individually and in combination, did not succeed in extending the shelf life of cayenne pepper beyond the control. On the contrary, the coating treatments caused higher cumulative weight loss and fruit wrinkling, as well as an increased percentage of fruit affected by disease symptoms. This phenomenon is presumed to be caused by an excessively impermeable layer that induces anaerobic respiration, which damages cell integrity and weakens the fruit's defense against pathogens. However, the palm oil emulsion coating was found to significantly delay the fruit softening process. Overall, the tested formulation was not effective in maintaining the quality of cayenne pepper, highlighting the critical importance of optimizing coating formulation and concentration for specific commodities