Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)
| Main Authors: | Mardhatillah, Amelia, Ekawati, I Gusti Ayu, Indri Hapsari Arihantana, Ni Made |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University
, 2021
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| Online Access: |
https://ojs.unud.ac.id/index.php/itepa/article/view/75670 https://ojs.unud.ac.id/index.php/itepa/article/view/75670/40388 |
Daftar Isi:
- 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.