Text

KARAKTERISTIK SAUERKRAUT YANG DIFERMENTASI DENGAN METODE KONVENSIONAL DAN BACK-SLOPPING

---

Penilaian

---

Functional food is the food which have active components that can provide health benefits beside the advantages that provided by the nutrients contained. One of functional food is fermented cabbage or known as sauerkraut. Fermentation can increase the nutritional value of a product and also its shelf life. This study aimed to determine the characteristics of sauerkraut which were fermented by conventional and back-slopping methods with the variation of time. This study used a Factorial Completely Randomized Design (RALF) with
two treatment factors, namely fermentation methods (conventional and back-
slopping method) and the fermentation time (4, 7, and 10 days). All experiments were conducted in triplicates. The results showed that fermentation methods had
significant effect on vitamin C concentration and pH of sauerkraut, while
fermentation time had significant effect on pH and total lactic acid bacteria. Furthermore, interaction of the two factors showed significant effect on pH and
antioxidant activity. The best treatment was sauerkraut made with conventional
method and fermented for 10 days with the following characteristics: vitamin C
concentration 7.98 mg/100g, pH 3.07, IC50 365.612 µg/mL, and total lactic acid
bacteria number 9,618 log cfu/mL.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002349	T50231	T502312021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T502312021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 63 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

635.307

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Daun-daunan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment