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All Journal Indonesian Journal of Pharmaceutical Science and Technology Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) Jurnal Ilmu Kelautan Kepulauan AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agroteknika Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Prima Abdika: Jurnal Pengabdian Masyarakat Journal of Social Research JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM)
Lalong, Paulus Risan F.
Universitas Katolik Widya Mandira, Kupang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Total Lactic Acid Bacteria and pH Values in Lu'at Fermentation with Different Salt Levels and Fermentation Duration Soru, Joanivita Paulo Gulo; Lalong, Paulus Risan Funan; Naben, Maria Novalina
Journal of Social Research Vol. 4 No. 9 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i9.2774

Abstract

Cayenne pepper (Capsicum frutescens L.) is an important commodity in Indonesian cuisine for cooking spices and chilli sauce. Sambal is in demand as a condiment with a spicy taste. Lu'at is a typical chilli sauce from Timor, East Nusa Tenggara which is used as a condiment with a spicy taste, which is prepared by traditionally fermenting chillies, lime, salt, and other additional ingredients. One type of fermentation is fermentation with lactic acid bacteria (LAB). This research aims to determine the total number of lactic acid bacteria and the pH value of lu'at fermented with different salt levels and fermentation times. This research used two factorial Completely Randomized Design (CRD), namely salt content (G) (0%, 5% and 10%) and fermentation time (F) (0, 7 and 14 days) with 3 repetitions. The data obtained was analyzed using Analysis of Variance (ANOVA) and if there were significant differences then it was continued with the Turkey Test. Lu'at is made from a mixture of crushed cayenne pepper, lime slices (Citrus aurantifolia), and basil leaves (Ocimum basilicum) in a ratio of 150:10:5. The results showed that there was a significant difference in the average total lactic acid bacteria between treatments with 5% and 10% salt content (P>0.05). In contrast, there was no significant difference (P<0.05) in the treatment with fermentation time and the interaction between salt content and storage time. The average total lactic acid bacteria were significantly different in the 5% and 10% salt content treatments (p>0.05). At the same time, there was no significant difference (p<0.05) based on fermentation time and the interaction between salt content and storage time. The highest total of lactic acid bacteria was in the treatment with a salt content of 5% and a fermentation time of 7 days (4.3 x 107 CFU/g). The pH value in lu'at fermentation was not significantly different in all treatments (p<0.05) with an average pH value range of 3.57 – 3.98.
Co-Authors Anggelinus Nadut Anggraeny Paridy Dewi Q. M. Bulin, Christiani Dwiputri Tukan, Amandha Victoria Elok Zubaidah Erryana Martati Faisal Akhmal Muslikh Gerardus Diri Tukan Gertreda Latumakulita Gulo, Joanivita Paulo Joanivita Paulo Gulo Soru Landi Pote, Lodowik Lasar, Maria Wilhelmina Laynurak, Yoseph M Lengari, Helena Hapa Lodowik Landi Pote Ma'arif, Burhan Maria Novalina Naben Markus Taek, Maximus Naben, Maria Novalina Nadut, Anggelinus Diri Novia Maulina Nugroho, Muhammad Fawzul Alif Sawo, Agustina Emiliana Soru, Joanivita Paulo G. Soru, Joanivita Paulo Gulo Taek, Maximus M Taek, Maximus Markus Tukan, Cerry Julianus Pana Tukan, Clara Marcian Palan Wokal, Monika Woli