Pengaruh Pemberian Merica terhadap Sifat Fisika dan Kimia dari Produk Kubis Asam (Kimchi) Asal Aceh - Rahmah Hayati; Muhammad Irzan Majid; Syamratul Achwan; Rahmiati Rahmiati; Mulyadi Mulyadi; Riki Musriandi (Universitas Serambi Mekkah, 2023)
Brassica oleracea atau sayuran berasal dari Takengon mengandung banyak vitamin, karbohidrat, protein serta mineral. Umur simpan sayuran ini terbatas. Hal ini disebabkan karna kandungan kadar air yang tinggi mengakibatkan mudah rusak juga tidak tahan lama. B. oleracea sering diawetkan atau di fermentasi sebagai makanan sauerkraut di Negara Jerman. Namun di Indonesia belum banyak di produksi. Makanan ini memiliki sifat inderawi yang sangat khas menyerupai kimchi dari aroma dan cita rasanya. Penelitian ini bertujuan untuk mengidentifikasi produk kubis asam dari B. oleracea atau kimchi asal Aceh dengan penambahan merica terhadap variasi konsentrasi persentase garam selama fermentasi. Pengujian sifat fisika-kimia dilakukan di Laboratorium. Metode penelitian yang digunakan adalah analysis of variance (ANOVA) signifikan 5% dengan Rancangan Acak Lengkap (RAL). Faktor yang diuji adalah penambahan 1% merica pada konsentrasi garam K 2,25%, MG1 2,5%, MG2 7,5% dan MG3 12,5%. Hasil penelitian menyatakan perlakuan rekomendasi yaitu pada K 2,5% dan MG 2,25%. Rataan K 2,25% dengan sifat fisika-kimia susut bobot 20,75% dalam pH 3,56, TPT 7,75%, kandungan vitamin C 7,41 mg, kandungan kadar air 90,9%, serta asam laktat terkecil adalah 0,0096%. Namun rata-rata MG1 2,5% dengan sifat fisika-kimia susut bobot 20,05% dalam pH 3,69 TPT 7,55%, kandungan vitamin C 13,15 mg, kadar air 92,1%, serta asam laktat yang lebih kecil yaitu 0,0095%. Pemberian merica dalam konsentrasi garam yang berbeda terhadap kimchi asal Aceh berpengaruh nyata pada sifat fisika dan kimia. Berdasarkan hasil uji kesukaan dengan penambahan merica pada variasi garam terhadap panelis tidak terlatih diperoleh pada perlakuan K 2,25% dan MG1 2,5%.Kata kunci : Kimchi, B. oleracea, kubis, garam, sifat fisika-kimia.ABSTRACTBrassica oleracea or vegetables from Takengon were contain a lots of vitamins, carbohydrates, protein and minerals. The shelf life of these vegetables was limited. That case, it because the higher water content made easily damaged and it was not durable. B. oleracea was often preserved or fermented as a sauerkraut dish in Germany. But, in Indonesia not too much in production. This food has very distinctive sensory properties resembling kimchi in aroma and the taste. This study aims to identify vegetable cabbage products from B. oleracea or kimchi from Aceh with the addition of pepper at various percentages of salt concentration during fermentation. Furthermore, testing of physico-chemical properties was carried out in the laboratory. The research method used was analysis of variance (ANOVA) with a completely randomized design (CRD) with a significance of 5%. The factor tested was the addition of 1% pepper to a salt concentration of 2.25% K, 2.5% MG1, 7.5% MG2 and 12.5% MG3. The results of the study stated that the recommended treatment was 2.5% K and 2.25% MG. Average K 2.25% with physico-chemical properties weight loss 20.75% at pH 3.56, TPT 7.75%, vitamin C content 7.41 mg, water content 90.9%, and the smallest lactic acid 0.0096%. However, the average MG1 was 2.5% with physical and chemical properties, 20.05% weight loss at pH 3.69, TPT 7.55%, 13.15 mg vitamin C content, 92.1% moisture content, and lactic acid is smaller, namely 0.0095%. The adding the pepper with different salt concentrations to kimchi from Aceh had a significant effect on the physical and chemical properties. Based on the results of the preference test with the addition of pepper to the salt variation for untrained panelists, it was found in the K treatment of 2.25% and 2.5% MG1.Keyword : Kimchi, B. oleracea, cabbage, salt, physico chemist.