The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

Yuliana, Neti; Nurdjanah, Siti; Margareta, Mika

doi:10.5454/mi.7.1.1

Cited by 9 publications

(6 citation statements)

References 31 publications

(33 reference statements)

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“…Beberapa penelitian pembuatan pikel diantaranya fermentasi asinan kubis dengan penambahan isolat lactobacillus plantarum 8 sebanyak 0-5 % menghasilkan total bakteri asam laktat pada konsentrasi 4% sebesar 6,24 Log CFU/ml, total asam 0, 531%. Pada penelitian Yuliana et al (2013) pembuatan acar ubi jalar daging jeruk dengan perpaduan kultur starter L. plantarum FNCC 0123 dan L. mesent eroides FNCC 0023 masing masing 2 % menghasilkan total bakteri asam laktat 9,01 Log CFU /ml, total asam 0,52 %. Asinan kubis yang difermentasi basah selama 7 hari dengan penambahan larutan garam 6% dan inokulasi kultur starter Lactobacillus plantarum 1 sebanyak 2-6% menghasilkan total laktat 8,56 Log CFU/ml pada konsetrasi kultur starter 4, total asam 0,21 %, uji organoleptik secara hedonik warna, rasa, tekstur, aroma diperoleh tingkat kesukaan panelis sangat suka.…”

Section: Pendahuluanunclassified

Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2

Paseru,

Antara,

Arnata

2023

JRMA

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Jalapeno peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked). Keywords: Jalapaeno chili, process methods, isolatae pr.6.15.2 Cabai jalapeno mangandung mineral, serat, kalsium, vitamin dan senyawa bioaktif seperti folat, capsaicin, dan mangan yang berkhasiat bagi kesehatan. Asinan merupakan produk olahan sayuran dan buah dengan penambahan garam, asam maupun kultur starter. Penelitian ini bertujuan mengetahui pengaruh metode proses dan inokulasi bakteri asam laktat PR. 6.15.2 pada fermentasi asinan cabai jalapeno terhadap karakteristik terbaik asinan cabai jalapeno yang dihasilkan. Rancangan percobaan penelitian ini adalah rancangan acak kelompok dua faktorial yaitu metode proses (F) terdiri dari 2 taraf yaitu fermentasi basah (F1), fermentasi kering (F2), Kedua yaitu inokulasi kultur starter (I) dengan konsentrasi 0%, 2% dan 4%. Data di analisis dengan analisis variansi dan dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh metode proses dan inokulasi isolat PR 6.15.2 serta interaksinya berpengaruh sangat nyata terhadap total klorofil, total bakteri asam laktat (BAL), total asam, kadar vitamin C, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan penerimaan keseluruhan kombinasi perlakuan terbaik adalah fermentasi basah dengan inokulasi kultur starter 4% dengan karakteristik total klorofil 15,31 mg/g, total BAL 9,41 Log CFU/ml, total asam 4,46%, kadar vitamin C 2,50%, warna 4,00, aroma 4,00, tekstur 4,01, rasa 4,15 (suka) Kata kunci : Asinan cabai jalapeno, metode proses, isolat PR.6.15.2.

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Section: Pendahuluanunclassified

Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2

Paseru,

Antara,

Arnata

2023

JRMA

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“…SP can be considered as a good source of β-carotene (vitamin A precursor), with reported concentrations of around 18 mg/100 g. This important bioactive prevents vitamin A shortage in the organism avoiding serious diseases (mainly the night blindness) and also has antioxidant property and can aid in prevention of heart diseases and cancer. It also contains certain phenolic acids, especially hydroxycinnamic acid [22,10].…”

Section: Chemical Composition Of Sweet Potatoesmentioning

confidence: 99%

“…Pickles [22] Production and analysis of SP pickles were the objectives of this study. [33] Potato pickles was produced using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenteroides.…”

Section: Fermented Productsmentioning

confidence: 99%

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Bach

Bedin

Lacerda

et al. 2021

Braz. arch. biol. technol.

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Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.

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“…Each experimental unit was repeated three times. Observations on total LAB (Yuliana et al 2013), and biochemical changes: pH, total acidity as % of lactic acid, total glucose of supernatant (phenolsulphuric method), and amount of crude exopolysaccharide (Razack et al 2013), were done at 0 (H0), 24 (H24), 48 (H48), and 72 hours (H72). A significant change in sweet potato starch granule at a selected hour of fermentation was also performed using scanning electron microscopy.…”

Section: Plant Materials and Fermentation Of Yellow Sweet Potatoesmentioning

confidence: 99%

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

et al. 2020

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Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back-slopping and spontaneous procedure and was paid attention to the hours of 0, 24, 48, and 72. The results showed that the 72 hours of fermentation was found to have the highest EPS metabolites, the number of a LAB, the total lactic acid, and the lowest pH. The 72 hours of fermentation also seemed to cause a significant change in the sweet potato starch granules morphology. The potential starter, therefore, can be taken from the yellow sweet potato fermentation either spontaneously or by a back-slopping method, at 72 hours. From the sixty selected LAB, the 34 strains showed an ability to produce EPS. Among these, eight strains exhibited the potential high production of EPS. They were capable of growth on 28-45C and exhibited tolerance to 3-4% NaCl. The favorable carbon sources for the growth and production of EPS were isolated dependent.

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The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

Cited by 9 publications

References 31 publications

Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2

Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variasi Metode Proses dan Inokulasi Isolat PR.6.15.2

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

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