PENGARUH PENAMBAHAN STARTER BAKTERI ASAM LAKTAT TERHADAP KARATERISTIK FISIKO, KIMIA DAN SENSORIS KIMCHI SELADA AIR (Nasturtium officinale)
Daftar Isi:
- This study aims to study the effect different lactic acid bacteria starter on physicochemical, and sensory characteristics of watercress kimchi (Nasturtium officinale). This research was conducted from April 2018 to December 2018. This study used the Randomized Block Design (RBD) method with three levels of treatment consisting of without starter (P0), Lactobacillus plantarum (P1), and Lactobacillus casei (P2) which were repeated three times. Observation variables included total lactic acid bacteria and total plate count (TPC), proximate analysis (water, ash, fat, protein, and carbohydrate), pH value, total acid and reducing sugar. The results showed that the addition of lactic acid bacteria starter significantly affected the quality of watercress kimchi. The results of the study showed that the highest total lactic acid bacteria was 8.17 log CFU / mL and total plate count (TPC) 8.21 log CFU / mL. High total lactic acid bacteria increased reducing sugar value. The best watercress kimchi was made by adding starter Lactobacillus casei (P2) based on water, fat and carbohydrate on the 7th day.