Pemberdayaan Wanita Melalui Pelatihan Pembuatan Kimchi Pada Ibu Rumah Tangga Di Batujajar Timur Bandung Barat

Nursidika, Perdina; Naully, Patricia Gita; Astuti, Indria

doi:10.24198/dharmakarya.v9i2.23280

Cited by 1 publication

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nursidika, Naully, and Astuti [2], found out that making kimchi begins with soaking chicory in a salt solution to affect the taste of the kimchi. Anggraeni et al [8], Iwansyah & Patiya [10], and Azka et al [1] explained the effect of salt concentration and the length of fermentation time on the kimchi's physicochemical, microbiology, and sensory quality.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The Differences of sensory quality in kimchi from Korea and Indonesia: A Systematic Review

Teiseran

Cicilia

Natalia

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Kimchi is a traditional Korean fermented food made from mixed vegetables and unique ingredients. Kimchi is a functional food with a probiotic effect that gives consumers health benefits, especially on the intestines. This literature review aimed to determine the differences in sensory quality of kimchi products in South Korea and Indonesia. We performed a systematic literature review using search engines: Google Scholar, NCBI, Science Direct, Neliti, and Research Gate to search for articles. The number of articles we found for this systematic review is 21 articles. In conclusion, the sensory of Kimchi between Indonesia and Korea can be affected by five factors: (1) metabolic production of lactic acid bacteria, (2) food starter, including type of vegetables and other seafood, (3) salt and salting process, (4) spices, including capsaicinoids, gojugaru, and (5) Fermentation time. The taste of Kimchi from Indonesia is less spicy and less acidic compared to Korean Kimchi. Kimchi from Korea is spicier because Korean Kimchi contains gochugaru that can affect the spiciness. Kimchi in Korea is sourer and has a softer texture because Korea has a longer fermentation time than Indonesia. The Kimchi produced in Indonesia is less acidic because the Indonesian salt concentration is higher, which affect the acidity of Kimchi and the texture is harder than Korean Kimchi.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Differences in the primary raw materials and the length of fermentation time influence the kimchi variation. The manufacture of kimchi uses chicory as its main ingredient [2]. Chicory can grow in cool places, so chicory planting tends to be planted in highland areas in Indonesia [3].…”

Section: Introductionmentioning

confidence: 99%