Authors:

Amelia Mardhatillah, I Gusti Ayu Ekawati, Ni Made Indri Hapsari Arihantana

Abstract:

“The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.”

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PDF:

https://jurnal.harianregional.com/itepa/full-75670

Published

2021-06-30

How To Cite

MARDHATILLAH, Amelia; EKAWATI, I Gusti Ayu; INDRI HAPSARI ARIHANTANA, Ni Made. Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense).Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 10, n. 2, p. 293-303, june 2021. ISSN 2527-8010. Available at: https://jurnal.harianregional.com/itepa/id-75670. Date accessed: 28 Aug. 2025. doi:https://doi.org/10.24843/itepa.2021.v10.i02.p12.

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Issue

Vol 10 No 2 (2021): Jurnal ITEPA

Section

Articles

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