PENGARUH KONSENTRASI GARAM TERHADAP KADAR HCN DAN PENILAIAN SENSORI PIKEL REBUNG
Abstract: Pikel is the result
of processing vegetable material with the addition of salt and preserved in
acid with or without the addition of sugars and spices to flavor.The purpose of
this study was to determine the effect of the concentration of salts in the
fermentation of pickled bamboo shoots, and to get a proper salt concentration
on the quality of the resulting pickle. This study was carried out
experimentally using a completely randomized design (CRD) with 5 treatments and
3 replications. The treatment in this study is the concentration of salt
solution consisting of G1 (salt solution 2%), G2 (salt solution 4%), G3 (salt
solution 6%), G4 (salt solution 8%) and G5 (salt solution 10% ). Parameters
measured were HCN content and sensory assessment test descriptive and hedonic
test on color, texture and aroma. The results showed that variations in salt
concentrations affect all parameters observed. The best treatment is the
treatment of G4 with a concentration of 8% saline solution with HCN levels of
49.99 mg / 100 g, the sensory descriptive test ratings on pickel shoots against
a whitey color, the texture rather hard, rather flavorful acid and hedonic test on colors was like, teskstur was like,
somewhat like aroma and overall ratings assess was like.
Penulis: Rika Saskia, Usman
Pato, Rahmayuni
Kode Jurnal: jppertaniandd170289
