Pengaruh Konsentrasi Larutan Garam dan Suhu Fermentasi Terhadap Mutu Kimchi Lobak

Abstract

The purpose of this study was to determine the effect of concentration of salt solution and fermentation temperature on the quality of radish kimchi. This study used a completely randomized design with two factors, namely concentration of salt solution (2%, 3%, 4%, and 5%) and fermentation temperature (10°C, 15°C, and 20°C). The Parameter analyzed were moisture content, total soluble solid, pH, total lactic acid, vitamin C, fiber content, organoleptic values of aroma, taste, texture, and consumer acceptance, and total lactic acid bacteria. The results showed that the concentration of salt solution had highly significant effect on water content, total soluble solid, total lactic acid, vitamin C, fiber content, organoleptic values of aroma, taste, and texture. Fermentation temperature had highly significant effect on pH, total lactic acid, fiber content, organoleptic values of taste and consumer acceptance. Interaction of the two factors had highly significant effect on pH, total lactic acid, organoleptic values of aroma, and total lactic acid bacteria. The G1T1 treatment combination gave the best quality characteristics of the radish kimchi