Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Sifat Kimia Dan Organoleptik Kimchi
DOI:
https://doi.org/10.21111/atj.v2i1.2818Keywords:
Kimchi sawi putih, Konsentasi garam, Waktu fermentasiAbstract
Kimchi merupakan jenis makanan khas korea hasil fermentasi sayuran dengan tambahan bumbu pedas. Proses fermentasi kimchi dipengaruhi oleh faktor konsentrasi garam serta waktu fermentasi. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi larutan garam dan lama fermentasi terhadap mutu kimchi sawi putih. Penelitian ini menggunakan model rancangan acak lengkap 2 faktor, yaitu penggunaan konsentrasi larutan garam (2% dan 4%) dan lama fermentasi. Parameter yang dianalisa adalah kadar air, total padatan terlarut, pH, total bakteri asam laktat, kadar vitamin C, kadar serat, uji organoleptik terhadap aroma, dan penerimaan konsumen. Hasil analisis ANOVA pada Rancang Acak Lengkap (RAL) perbedaan konsentrasi larutan garam dan lama fermentasi. Perbedaan konsentrasi garam dan lama fermentasi tidak berpengaruh pada kadar air, total padatan terlarut, pH dan berbedanyata pada kadar vitamin C pada kimchi. Kombinasi perlakuan K2H2 (Konsentrasi garam 4%, lama fermentasi 6 hari) memiliki karakteristik mutu organoleptik aroma dan penerimaan konsumen yang paling baik terhadap kimchi sawi putih, karena memiliki rasa masam khas kimchi yang pas.References
Aristyan. I., Ibrahim, R., Rianingsih L. 2014. Pengaruh Perbedaan Kadar Garam Terhadap Mutu Organoleptik Dan Mikrobiologis Terasi Rebon (Acetes sp.). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 3(2) : 60-66
Benedicta Yolanda, Vincentia Irene Meitiniarti. 2017. Isolasi Bakteri Asam Laktat Dari Kimchi Dan Kemampuannya Menghasilkan Senyawa Anti Bakteri. Scripta Biologica. 9 (3)
Daeschel MA. 1993. Application and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and Beverages. In Bacteriocins of Lactic Acid Bacteria. New York: Academic Press Inc
Fardiaz S. 1989. Petunjuk Laboratorium. Analisis Mikrobiologi Pangan. Bogor: Pusat Antar Universitas Pangan dan Gizi, Direktorat Jenderal Pendidikan Tinggi, Departemen Pendidikan dan Kebudayaan, Institut Pertanian Bogor.
Fardiaz, S. 2003. Mikrobiologi Pangan. Gramedia Pustaka Utama. Jakarta.
Jung J.Y., Lee, S.H., Kim, J.M., Park, M.S., Jin-Woo Bae, Hahn, Y., Madsen, E.L., Jeon, C.O. 2011. Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food. Applied And Environmental Microbiology, 77 (7) : 2264–2274. doi: 10.3389/fmicb.2016.01493
Karovičová, J. dan Kohajdová, Z. 2003. Lactic Acid Fermented Vegetable
Agroindustrial Technology Journal 02 (01) 2018 91-97
Juices. Horticulture Science (Prague). 30(4): 152–158
Mheen, T. I. 2010. Kimchi Fermentation and Characteristics of The Related Lactic Acid Bacteria. Korean Institute of Science and Technology Information, Korea.
Patra, J.K., Das, G., Paramithiotis, S., Kimchi, Han-Seung Shin. 2016. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. Front Microbiol. 7: 1493. doi: 10.3389/fmicb.2016.01493
Rachmawati I, Suranto, Setyaningsih R. 2005. Uji Antibakteri Bakteri Asam Laktat asal Asinan Sawi Terhadap Bakteri Patogen. Jurnal Bioteknologi 2 (2): 43–48.
Sintasari RA. Kusnadi J dan Ningtyas DW. 2014. Pengaruh penambahan konsentrasi susu skim dan sukrosa terhadap karakteristik minuman probiotik sari beras merah. Jurnal Pangan dan Agroindustri. 2(3): 6675.
Tri Wardani Widowati dan Nura Malahayat. 2016. Pengaruh Penambahan Garam terhadap Karakteristik Kimia dan Mikrobiologi Asinan Sawi (Brassica juncea) Selama Fermentasi dengan Medium Air Kelapa Effect Salt Addition on Chemical and Microbiological Characteristics of Brassica juncea Fermented using Coconut Water as a Medium of Fermentation. Prosiding Seminar Nasional Lahan Suboptimal.
Downloads
Submitted
Accepted
Published
How to Cite
Issue
Section
License
The author whose published manuscript approved the following provisions:
1. The right of publication of all material published in the journal / published in the Agroindustrial Technology Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).
2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Agroindustrial Technology Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
3. Printed and electronically published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.
