Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti
Abstract: Asam sunti is a
product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient
from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour
taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti
are relatively limited, while study of change on physical and chemical characteristics
of asam sunti does not exist. The objective of this research was to study the
change of physical characteristics of bilimbi during fermentation. This study
used explorative laboratory design. Asam sunti was produced in laboratory scale
with three times repetition and sample was taken three times in stages, i.e.,
before sun-drying and salting (stage 1), after repeated sun-drying and salting
(stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on
physic characteristics included aw, texture and color. Significant change on
physic characteristics were found during the processing of bilimbi to become
asam sunti. The value of aw of the bilimbi was found to decrease after
processing (sun-drying and salting) and fermentation for 1 month. Texture of
the bilimbi increased at stage 2 and decreased at the last of fermentation. The
colour of the bilimbi changed from green to brown after the whole processing
(salting, drying and fermentation).
Keywords: aceh, asam sunti,
bilimbi, physical characteristics, traditional fermentation
Penulis: Murna Muzaifa
Kode Jurnal: jppertaniandd130140
