PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI

Authors

  • Setiawan Setiawan Mahasiswa Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Unila
  • Neti Yuliana Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Unila
  • Sri Setyani Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Unila

DOI:

https://doi.org/10.23960/jtihp.v18i1.42%20-%2051
Abstract View: 3006

Abstract

The objective of this research was to investigate the influence of salt concentration during fermentation towards color stability of purple swee tpotato pickle. This experiment was arranged as a factorial design in completely randomized group design with two factors and three replications. The first factor was salt concentration (G) consisted of four levels: 3%, 6%, 9%, and 12%. The second factor was the fermentation duration (H) consisted of five levels; 0, 3, 6, 9, and 12 days. Data were analyzed using ANOVA further tested using polynomial orthogonal test at 1% and 5% level of significance. The results showed that the salt concentration and fermentation duration influenced total acid, pH and color stability. The best product was resulted from treatment of 3% salt concentration and 12 days fermentation duration with the characteristic as follows: total lactate acid bacteria (0.3 x 104 colony/mL), 1.6% total acid and the stable color score 4 (pink).

Keywords: fermentation, pickle, purple sweet potato, salt


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Published

2013-07-01

How to Cite

Setiawan, S., Yuliana, N., & Setyani, S. (2013). PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 18(1), 42–51. https://doi.org/10.23960/jtihp.v18i1.42 - 51

Issue

Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian

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Articles

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