SENSORI PIKEL UBIJALAR UNGU (IPOMOEA BATATAS L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM
ABSTRACT: This research was
aimed to determine the sensory properties of purple sweet potato pickles which
was spontaneously fermented for12 days at various salt concentrations (1%, 2%,
3%, 4%, 5% and 6%). The results showed that
the increase of salt concentrations from 1% to 6% significantly increased
sensory acceptability of purple sweet
potato pickles. The best sensory
properties were obtained from
pickle with salt concentrations of 5% - 6%. The score of the color
approaching 5 (somewhat like, and described as pink). The score of the texture
was close to 3 (somewhat like, and described as hard). The score of the taste
close to 4 (moderate, and described as salty). The score of the aroma close to
4 (moderate, and described as slightly acid to acid. The score of the overall
acceptance was close to 4 (moderate).
Keywords: pickles, purple sweet potato
Penulis: Neti Yuliana, Siti
Nurdjanah
Kode Jurnal: jppertaniandd090039
