Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)

Amelia Mardhatillah (Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana)
I Gusti Ayu Ekawati (Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana)
Ni Made Indri Hapsari Arihantana (Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana)

Itepa : Jurnal Ilmu dan Teknologi Pangan
Vol 10 No 2 (2021): Jurnal ITEPA

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.