Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Nasional Teknik Industri, Sistem Informasi dan Teknik Informatika Integrasi: Jurnal Studi Islam dan Humaniora
Fannisa Hafidhia Suryana
Universitas Pendidikan Indonesia
Religion Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Different types of salt on kimchi fermentation: Implementation of bibliometry using publish or perish and VosViewer Fannisa Hafidhia Suryana
Jurnal Teknik Industri, Sistem Informasi dan Teknik Informatika Vol. 2 No. 2 (2023): Jurnal Tinsika
Publisher : Universitas Bakti Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kimchi is a typical Korean food that is crucial for Korean people to consume. This food is processed through lactic acid fermentation which can give it a sour taste. The sour taste is due to a decrease in pH <7. Research on kimchi has been carried out previously with different variables. To determine the novelty of what is being researched, it can be seen from keywords related to the results of literature studies of journal articles related to the focused research. In connection with the research objective, namely to determine the differences in types of salt on kimchi fermentation by utilizing the bibliometric method using Vosviewer software. By mapping the data produced from Vosviewer, keywords will be generated that can be used to obtain gaps in the research to be carried out.
Pengaruh Perbedaan Jenis Garam terhadap Kandungan Metabolit pada Fermentasi Kimchi: Reviu Fannisa Hafidhia Suryana
Integrasi: Jurnal Studi Islam dan Humaniora Vol 1, No 3 (2023)
Publisher : Yayasan Rahmat Islamiyah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56114/integrasi.v1i3.10268

Abstract

Kimchi is a food produced through a traditional fermentation process in vegetables to keep the texture of vegetables crispy and fresh. Compounds produced in kimchi fermentation are mannitol and some sugars such as glucose, sucrose, and maltose. The fermentation used in its manufacture uses Lacto fermentation which involves Lacto Acid Bacteria (LAB). In addition, the addition of salt is done for preservation and to determine the level of mannitol levels. The types of salt used are pure salt and mineral salt. Pure salt contains pure NaCl while mineral salt contains NaCl and other mineral metals such as Ca, Mg, and Mn. The purpose of reviewing this article is to determine the effect of different types of salt on the type of metabolite content in kimchi fermentation. The research method used is the collection of sources and data related to the topics discussed. The applied literature study uses a deductive approach based on sources from journal literature by utilizing search engines on Google Scholar, ACS, ScienceDirect, KoreaScience, PubMed, SpringerLink and supporting literature websites (joybileefarm.co, baechukimchi.ca). The results obtained show that there is an effect of different types of salt on the metabolite content in kimchi which is shown in the data pattern. Conclusion: that the effect of adding pure and mineral salts indicates an increasing ratio of Latilactobacillus bacteria resulting in metabolites with different patterns.
Co-Authors