Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)

  • Amelia Mardhatillah Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
  • I Gusti Ayu Ekawati Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
  • Ni Made Indri Hapsari Arihantana Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

Abstract

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of  lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

Downloads

Download data is not yet available.
Published
2021-06-30
How to Cite
MARDHATILLAH, Amelia; EKAWATI, I Gusti Ayu; INDRI HAPSARI ARIHANTANA, Ni Made. Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense). Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 10, n. 2, p. 293-303, june 2021. ISSN 2527-8010. Available at: <https://ojs.unud.ac.id/index.php/itepa/article/view/75670>. Date accessed: 22 may 2022. doi: https://doi.org/10.24843/itepa.2021.v10.i02.p12.
Section
Articles

Most read articles by the same author(s)