PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus L.)

LATIFHA, FARADILLA YASMIN and Wijaya, Agus (2025) PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Cucumber pickles were one of the most popular fermented vegetable products among the public due to their sour taste and health benefits. The fermentation process in cucumber pickles involved the activity of lactic acid bacteria (LAB), which could affect the microbiological, physical, and chemical properties of the final product. This study aimed to determine the effect of fermentation duration on the microbiological, physical, and chemical characteristics of cucumber pickles. The study used a Completely Randomized Design (CRD) with a single main factor, namely fermentation duration (1, 2, 3, 4, 5, and 6 days), with three replications for each treatment. The observed parameters included LAB population, texture, color (L*, a*, b*), pH, and antibacterial activity against Escherichia coli and Staphylococcus aureus. Data were analyzed using analysis of variance (ANOVA) followed by Honest Significant Difference (HSD) test at the 5% significance level. The results showed that fermentation duration had a significant effect on all tested parameters. The pH significantly decreased from 5.34 on the first day to 3.86 on the sixth day, while the LAB population increased from 7.35 log CFU/g to 7.59 log CFU/g. The texture of the pickles became softer due to the degradation of pectin and cellulose by LAB enzymes. The a* color value increased from -4.2 to 2.1, indicating a color shift from green to red a result of chlorophyll degradation and the dominance of carotenoid pigments. Antibacterial activity also increased with longer fermentation, with inhibition zones of 6.58 mm against S. aureus and 6.42 mm against E. coli. Fermentation for 6 days resulted in cucumber pickles with an optimal balance of texture, pH, color, LAB growth, and antibacterial activity.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bakteri asam laktat, lama fermentasi, pikel
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Faradilla Yasmin Latifha
Date Deposited:	17 Jun 2025 08:34
Last Modified:	17 Jun 2025 08:34
URI:	http://repository.unsri.ac.id/id/eprint/175719

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