Yuliana, Neti and Sari, Maya (2020) Natural Fermentation of Orange Sweet Potatoes to ProduceBrined Pickle under Different Salt Content. Asian Journal of Biological Science, 13 (1). pp. 113-118.

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Official URL: https://scialert.net/abstract/?doi=ajbs.2020.113.1...


Background and Objective: The lactic acid fermentation without starter addition (natural fermentation) may provide a standardpreservation technique to produce sweet potatoes pickle that can be adopted at the household level. The objective of this study was toinvestigate the potential use of natural fermentation with variants of salt concentration to produce acceptably pickled of orange-fleshedsweet potatoes. Materials and Methods: The cubes were pickled by lactic fermentation by brine the cut and blanched cubes in fiveconcentration level of common salt (NaCl, 1-6%) solutions and incubated for 12 days. Every 2 days, the sample was withdrawn for thevarious analysis, i.e., total acidity pH, total soluble solid, reducing sugar and total lactic acid bacteria. Meanwhile, the sensory was measuredonly for day 12 fermentations. Results: All physicochemical and sensory of pickled were affected by salt concentration during fermentation. Higher salt concentration increased total soluble solid and reducing sugar of the pickle but decreased total acidity and consequently influenced the aroma, color, texture and overall appearance of the pickle. About 5% of salt concentration wasfound to be organoleptically most acceptable (moderately like). Conclusion: The sweet potatoes pickle prepared using 5% of saltconcentration could be a good prospect for commercialization in small-scale industries and could be used to fulfill the growing demands of foods with low sodium content.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Industri Pertanian
Depositing User: Prof. Neti Yuliana
Date Deposited: 24 May 2020 10:53
Last Modified: 24 May 2020 10:53
URI: http://repository.lppm.unila.ac.id/id/eprint/20429

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