Yuliana, Neti and Nurdjanah, Siti and Margareta, Mika (2013) The Effect of a Mixed-Starter Cultur e of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L. Microbiology, 7 (1). pp. 1-8. ISSN 1978-3477

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Abstract

In this study , fermentation process was carried out on orange-fleshed sweet potato cubes to produce sweet o potato pickle using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenter oides at 30 C over 12 d period. Spontaneous fermentation was also performed as a control. Samples were withdrawn at various time intervals for analyses of reducing sugar content, total number of lactic acid and non-lactic acid bacteria, lactic acid concentration, pH, and sensory attributes. The results showed that using a mixed culture of L. plantarum and L. mesenter oides could greatly reduce contamination of non-lactic acid bacteria, retaining low amount of reducing sugar , rapidly producing lactic acid and consequently decreasing pH value of the pickle, as well as giving better sensory score. After 12 d of fermentation, sample of pickle inoculated with mixed culture showed -1 the following characters: total lactic acid content 0.5%, total lactic acid bacteria 8.46 log CFU mL , total non- 10 -1 -1 lactic acid bacteria 1 log CFU mL , total reducing sugar 0.84 g L , and hedonic 10 sensory score for both taste and aroma 4 (like) in a scale of 5. These results indicated the potential ability of the mixed culture of lactic acid bacteria to improve the quality of the pickle fermented spontaneously . -1 -1 -1 0,84 g L tekstur 64,92 mm 50 g s , -1 -1 texture 64.92 mm 50 g s , Key words: fermentation, lactic acid bacteria, mixed-starter cultures, pickle, sweet potato

Item Type:	Article
Subjects:	A General Works > AC Collections. Series. Collected works
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Fertika Dwi Yoswita
Date Deposited:	13 Jul 2016 03:07
Last Modified:	14 Jul 2016 05:29
URI:	http://repository.lppm.unila.ac.id/id/eprint/136

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