<![CDATA[ABSTRACTThe purpose of this study was to determine the effect of edible coating application from aloe vera by adding galangal filtrate with the addition of galangal filtrate tomorganoleptic characteristics and vitamin C levels on curly red chili. This research using a completely randomized design (CRD), with 5 treatments P0 (0%), P1 (1%), P2 (3%), P3 (6%) and P4 (9%) galangal filtrate. Fruit stored for 3, 6, 9 and 12 days. The testing method that used such as the sensory test including (color, texture, and smell) and testing of vitamin C levels during storage. The results of the research showed that there was a decrease sensory quality in curly red chili fruit during storage using an edible coating with the addition of galangal filtrate, but the decrease sensory quality of curly red chili was not significant as compared without the addition of galangal filtrate. The treatment of P4 that is the addition of 9% galangal filtrate gives better results for sensory tests of color 4,60 (Very like), texture 4,10 (like), and smell 3,57 (like) during storage as compared to the addition of 0% galangal filtrate. Besides that, the test results of vitamin C levels best treatment P4 (9%) during storage had significant decrease red chili without using an edible coating with the addition of galangal filtrate during storage.Keywords: edible coating, aloe vera, curly red chili, and galanga filtrate.ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh aplikasi edible coating dari aloe vera dengan penambahan filtrat lengkuas terhadap karakteristik organoleptik dan kadar vitamin C pada cabai merah keriting. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan 5 perlakuan P0 (0%), P1 (1%), P2 (3%), P3 (6%) dan P4 (9 %) filtrat lengkuas. Buah disimpan selama 3, 6, 9, dan 12 hari. Metode pengujian yang dilakukan yaitu uji sensori meliputi (warna, tekstur dan aroma) serta uji kadar vitamin C selama penyimpanan. Hasil penelitian menunjukkan bahwa terjadi penurunan mutu sensori pada buah cabai merah keriting selama penyimpanan menggunakan edible coating dengan penambahan filtrat lengkuas, namun penurunan mutu sensori cabai merah keriting tidak sesignifikan dibandingkan tanpa penambahan filtrat lengkuas. Perlakuan P4 yaitu penambahan filtrat lengkuas 9% memberikan hasil yang lebih baik terhadap uji sensori warna 4,60 (sangat Suka), tekstur 4,10 (Suka), dan aroma 3,57 (Suka) selama penyimpanan dibandingkan dengan tanpa penambahan (0%). Selain itu hasil uji kadar vitamin C perlakuan terpilih P4 (9%) selama penyimpanan mengalami penurunan lebih sekit dibandingkan kontrol. Hal ini memperlihatkan adanya pengaruh menggunakan edible coating dengan penambahan filtrat lengkuas pada cabai merah keriting selama peyimpanan.Kata kunci: edible coating, aloe vera, cabai merah keriting, dan filtrat lengkuas.]]>
