Text

PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KIMCHI BATANG DAUN BAWANG (ALLIUM FISTOULOSUM L)

---

Penilaian

---

This study aimed to determine the effect of salt concentration and fermentation time on microbiological, physical, chemical and sensory characteristics of leek stem kimchi. The research was conducted using a factorial Completely Randomized Design (CRD) with two factors: fermentation time (2 and 4 days) as Factor A, and salt concentration (3%, 5%, and 6%) as Factor B. Each treatment was repeated three times. The observed parameters included microbiological characteristics (lactic acid bacteria population), physical (crispness), chemical (moisture content and pH), and sensory attributes (aroma, taste, and texture). The results showed that salt concentration had a significant effect on all observed parameters, including the population of lactic acid bacteria, crispness, moisture content, pH value, as well as sensory attributes such as aroma, taste, and texture. The best treatment was obtained from the combination of 2 days of fermentation and 5% salt concentration (A1B2), which received the highest hedonic scores for aroma (3.1), taste (3.2), and texture (3.1).

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002665	T172840	T1728402025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1728402025

Publisher

: ., 2025

Collation

xviii, 109 hlm.: Ilus., tab.; 29 cm

Language

ISBN/ISSN

-

Classification

630.07

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Pertanian

Specific Detail Info

-

Statement of Responsibility

EM

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment