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All Journal Jurnal Pengabdian Pada Masyarakat METHABDI Variable Research Journal
Fitri Fitri
Universitas Hasanuddin
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PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KIMCHI SAWI PUTIH (BRASSICA RAPA SUBSP. PEKINENSIS) Fitri Fitri; Sunrixon Carmando Yuansah
VARIABLE RESEARCH JOURNAL Vol. 3 No. 02 (2026): APRIL 2026
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Sawi putih memiliki nutrisi tinggi namun mudah rusak selama penyimpanan, sehingga fermentasi spontan menjadi alternatif untuk memperpanjang masa simpan dan membentuk cita rasa khas. Penelitian ini bertujuan mengevaluasi pengaruh konsentrasi garam (3%, 4%, 5%, 6%, 7%) dan lama fermentasi (3 dan 5 hari) terhadap karakteristik fisikokimia serta sensoris kimchi sawi putih. Hasil pengujian menunjukkan pH tertinggi pada perlakuan 7% garam fermentasi 3 hari (4,88) dan terendah pada 5% garam fermentasi 5 hari (3,00). Total asam tertinggi dicapai pada perlakuan 6% garam fermentasi 3 hari (2,56%) dan terendah pada 6% garam fermentasi 5 hari (1,02%). Secara sensoris, durasi fermentasi memicu timbulnya buih akibat aktivitas bakteri asam laktat, mengubah tekstur menjadi lebih lunak, serta membentuk aroma asam khas dari akumulasi asam organik dan senyawa volatil. Kombinasi garam 7% dengan lama fermentasi 5 hari menghasilkan kimchi dengan kualitas organoleptik yang ideal.
Pelatihan Pembuatan Pasta dan Bubuk Kaldu Jamur Tiram Bersama KWT Simbang Sejahtera Andi Hermina Julyaningsih; Andi Nurfaidah Rahman; Arfina Sukmawati Arifin; Muhpidah Muhpidah; Fitri Fitri; Serli Hatul Hidayat; Sunrixon Carmando Yuansah
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 5 No 2 (2025): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol5No2.pp185-189

Abstract

KWT Simbang Sejahtera is one of the farmer groups in Simbang District that actively cultivates oyster mushrooms and markets them as fresh products to several suppliers in Maros Regency. Unfortunately, most of the profit from oyster mushroom production comes solely from the sale of fresh mushrooms. Instant seasonings in the form of powder or paste are widely used, both for household needs and the culinary industry, making them highly demanded in the market. The same applies to oyster mushroom broth, whether in powder or paste form. This community service activity aimed to train members of KWT Simbang Sejahtera to produce mushroom broth in paste and powder forms using their cultivated oyster mushrooms, in order to increase the added value and profits from their production. The training activity included several stages: pre-test, material presentation on oyster mushroom processing, practical session on making mushroom broth paste and powder, and a post-test. The pre-test results showed that 95% of participants did not know how to make mushroom broth powder, and 90% were unfamiliar with making mushroom broth paste. After the material delivery and hands-on practice, the post-test results showed that 100% of participants had learned how to make both broth powder and paste from oyster mushrooms. Based on these results, it can be concluded that this community service activity had a significant impact on participants’ understanding and knowledge.
Co-Authors Andi Hermina Julyaningsih Andi Nurfaidah Rahman Arfina Sukmawati Arifin Muhpidah Muhpidah Serli Hatul Hidayat Sunrixon Carmando Yuansah