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

FITRIANI, PRANEDEYA and Malahayati, Nura (2025) PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KIMCHI BATANG DAUN BAWANG (ALLIUM FISTOULOSUM L). Undergraduate thesis, Sriwijaya University.

	Image RAMA_41231_05031282126028_cover.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (401kB)
	Text RAMA_41231_05031282126028.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031282126028_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41231_05031282126028_0008016202_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (947kB)
	Text RAMA_41231_05031282126028_0008016202_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (124kB) | Request a copy
	Text RAMA_41231_05031282126028_0008016202_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (249kB) | Request a copy
	Text RAMA_41231_05031282126028_0008016202_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (200kB) | Request a copy
	Text RAMA_41231_05031282126028_0008016202_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6kB) | Request a copy
	Text RAMA_41231_05031282126028_0008016202_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (94kB) | Request a copy
	Text RAMA_41231_05031282126028_0008016202_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (711kB) | Request a copy

Abstract

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).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	batang daun bawang, garam, kimchi
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Pranedeya Fitriani
Date Deposited:	16 May 2025 08:34
Last Modified:	16 May 2025 08:34
URI:	http://repository.unsri.ac.id/id/eprint/172840

Actions (login required)

View Item