relation: https://eprints.untirta.ac.id/48561/
title: OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA   (Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN   SUHU
creator: Ardiani, Agung Ayu Made Vina
subject: QR Microbiology
subject: S Agriculture (General)
description: Kimchi is a food resulting from spontaneous fermentation. The mixture of raw   ingredients with sugar, garlic, ginger, galangal, fish sauce, and chili powder   promotes the growth of lactic acid bacteria, making kimchi a probiotic food. In   addition to its health benefits, the processing of vegetables or fruits into kimchi can   help extend the shelf life of agricultural products. The aim of this study was to   determine the effect of variations in fermentation time, salt concentration, and   fermentation temperature on the production of papaya fruit kimchi, with the best   characteristics in terms of total lactic acid bacteria, inhibition of S. aureus bacteria,   and organoleptic properties (aroma, taste, texture, and color). This study used the   Response Surface Methodology (D-Optimal) with the Design Expert 13.0.5.0   software, which involved three research factors. The first factor was fermentation   time with levels of 9 days, 12 days, and 15 days; the second factor was salt   concentration with levels of 2%, 2.5%, 3%, and 4%; and the third factor was   fermentation temperature, which consisted of three levels (4°C, 27°C, and 35°C).   The optimal formula for papaya fruit kimchi produced by Design Expert 13.0.5.0   consists of a fermentation time of 9 days, salt concentration of 4%, and fermentation   temperature of 35°C. The desirability value obtained was 0.753, indicating that the   optimal formula met the optimization target at 75,3%.
date: 2025
type: Thesis
type: NonPeerReviewed
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language: id
identifier: https://eprints.untirta.ac.id/48561/1/Skripsi_4444190004.pdf
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identifier: https://eprints.untirta.ac.id/48561/2/Skripsi_4444190004_01.pdf
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identifier: https://eprints.untirta.ac.id/48561/3/Skripsi_4444190004_02.pdf
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identifier: https://eprints.untirta.ac.id/48561/4/Skripsi_4444190004_03.pdf
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identifier: https://eprints.untirta.ac.id/48561/5/Skripsi_4444190004_04.pdf
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identifier: https://eprints.untirta.ac.id/48561/6/Skripsi_4444190004_05.pdf
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identifier: https://eprints.untirta.ac.id/48561/7/Skripsi_4444190004_reff.pdf
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identifier: https://eprints.untirta.ac.id/48561/8/Skripsi_4444190004_lamp.pdf
identifier:   Ardiani, Agung Ayu Made Vina  (2025) OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA (Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN SUHU.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.