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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Madina H, Styla Britania Sarah Noor
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Agriculture, Biological Sciences & Forestry

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STUDI LITERATUR: KUALITAS KIMCHI BERDASARKAN LAMA FERMENTASI Madina H, Styla Britania Sarah Noor; Faujania, Dyva Mustika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p36-40

Abstract

Kimchi is a vegetable-based food product made through a curing and fermentation process as a form of preservation method for the perishable nature of vegetables. During the fermentation process, the formation of lactic acid bacteria occurs which can change the characteristics of vegetables from their original characteristics. The method used in this research is a literature study through the PRISMA (Preferred Reporting Item for Systematic Reviews and Meta Analysis) data collection stage of relevant journals to summarize information and answer the questions and objectives of the research conducted. The data sources used in this study are 7 journals on kimchi making and the effect of kimchi fermentation duration published in the range of 2018-2023. The quality of kimchi as seen from vitamin C content, total lactic acid, ash content, fat, protein, color preference, aroma, and texture of kimchi is influenced by the length of fermentation, while the pH value, crude fiber, and taste acceptance of kimchi are influenced by salt concentration, fermentation time, and the interaction between the two factors. However, the fermentation time had no influence on the moisture content aspect of kimchi.
STUDI LITERATUR: KARAKTERISTIK SENSORI KUKIS OATMEAL SEBAGAI CAMILAN RAMAH DIET Madina H, Styla Britania Sarah Noor; Faujania, Dyva Mustika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p22-26

Abstract

The addition of fiber in cookie formulations has been widely studied to create functional cookie products. Oats can be used as raw material to substitute kukis to produce low-calorie kukis which can be used as a diet-friendly snack. The aim of preparing this literature study is to determine the quality of oatmeal kukis as a diet-friendly snack by using 3 relevant journals as the main literature source. The modification to the oatmeal kukis was to substitute 60% oatmeal and 100% low-calorie sugar to reduce the number of calories in the kukis. The results of this study show that oatmeal kukis contain fewer calories than regular kukis. Apart from that, the oats which are a substitute ingredient in oatmeal kukis are a type of whole wheat which contains complex carbohydrates and dietary fiber which can provide a longer satiety effect and play a role in regulating the rate of digestion. So it can be concluded that oatmeal kukis are suitable for consumption as a snack during a diet. Keyword: cookies, diet, oatmeal, snack, characteristics, sensory
Co-Authors Faujania, Dyva Mustika