SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM

Authors

  • Neti Yuliana Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung
  • Siti Nurdjanah Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung

DOI:

https://doi.org/10.23960/jtihp.v14i2.120%20-%20128
Abstract View: 1129

Abstract

This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%).  The results showed that the increase of salt concentrations from 1% to 6% significantly increased sensory acceptability of  purple sweet potato pickles. The best sensory  properties were obtained from  pickle with salt concentrations of 5% - 6%. The score of the color approaching 5 (somewhat like, and described as pink). The score of the texture was close to 3 (somewhat like, and described as hard). The score of the taste close to 4 (moderate, and described as salty). The score of the aroma close to 4 (moderate, and described as slightly acid to acid. The score of the overall acceptance was close to 4 (moderate).

Keywords :  pickles, purple sweet potato

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Published

2012-12-20

How to Cite

Yuliana, N., & Nurdjanah, S. (2012). SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 14(2), 120–128. https://doi.org/10.23960/jtihp.v14i2.120 - 128

Issue

Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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