KARAKTERISTIK SAUERKRAUT YANG DIFERMENTASI DENGAN METODE KONVENSIONAL DAN BACK-SLOPPING

NURMASELI, TRI and Wijaya, Agus and Syaiful, Friska (2021) KARAKTERISTIK SAUERKRAUT YANG DIFERMENTASI DENGAN METODE KONVENSIONAL DAN BACK-SLOPPING. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentasi konvensional, fermentasi back-slopping, kubis, dan sauerkraut.
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ms. Tri Nurmaseli
Date Deposited:	23 Jul 2021 03:11
Last Modified:	07 Mar 2022 04:48
URI:	http://repository.unsri.ac.id/id/eprint/50231

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