Review Literatur : Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Brassica juncea L. untuk Pembuatan Kimchi

Abstract

Kimchi is a traditional Korean food, made from fermented pickled vegetables mixed with spicy seasonings. Vegetables commonly used in making kimchi are Brassica juncea L. Brassica juncea L. which is soaked or salted for several hours, then washed and seasoned with a mixture of krill shrimp, fish sauce, garlic, ginger and red chili powder. Due to fermentation, kimchi has a sour taste like pickles. The focus of this article is to examine the effect of salt concentration on the fermentation yield of Brassica juncea L. for making kimchi. The method used is literature study. The literature used is national journals published in the last 10 years. Literature searches were carried out through the Google Scholar search engine, and several national journal websites online.

Perendaman Fermentasi Air Cucian Beras Dan Garam Terhadap Masa Simpan Filet Nila Merahpada Penyimpanan Suhu Rendah Berdasarkan Jumlah Mikroba

“…The addition of salt can lower the pH, this decrease is due to the breakdown of the NaCl compound into its components, namely: Na + and Clions. Lactic acid bacteria need Na+ as a growth supporting factor, while Clions bind with free water, causing an acidic atmosphere due to the formation of HCl compounds (Handayani, 2023).…”

“…According to Ali et al, (2014) adding salt in the fermentation process can help reduce the solubility of oxygen in water and can inhibit the activity of proteolytic bacteria. Salt functions as a selective inhibitor for contaminant microbes, as an inhibitor for the growth of other microbes, especially pathogenic microbes, and the addition of salt can lower the pH (Handayani, 2023).…”