Pengaruh Konsentrasi Garam, Penambahan Jenis Asam  

Oleh:

Hendraswaty, Tuty ; Djumarman ; Djubaedah, Endah ; Lubis, Enny Hawani

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. XV (2004), page 188-198.
Topik: Botttled Green Pepper; Spices; Pickle; Green Pepper

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Research on the effect of salt and the acid types addition on the quality of bottled green pepper during storage has been conducted. Treatments were used 10 % and 20 % of salt, 0.2 % of citric acid and 4 % of acetic acid. The product were stored for 3 months and were analyzed for green color degree, pH, total plate count (TPC), piperine and total solid content. The results showed that citric acid treatment, better than acetic acid treatment, indicated by higher degree of green color (5.30 - 5.92) and pH 4.5- 4.7 while the other 4.46 - 4.60 of green color degree and pH 3.5 - 3,9. Treatment of 20 % salt was more effective than 10 % of salt in preventing microorganism growth which was indicated by lower TPC value (2 - 5 colonylg). Products treated by citric acid and acetic acid also had lower TPC value, 3 - 5 colonylg and 2 - 3 colonylg respectively. Combinations of salt and acid treatments gave significant effect on it. Piperine content were relatively unchanged during 2 months storage (6.5 - 8 %) but it decreased in 3 months storage (5- 6 %). The best quality was product treated by 20 % of salt and 0.2 % of citric acid. It was also treated by soaking in 2 % of N82C03 for 30 minutes, blanching for 5 minutes, addition of 300 ppm S02 and heating in 100 °C for 15 minutes as constant treatment. The product was also feasible financially on capacity 1,000 bottle per day.

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