<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU"^^ . "Kimchi is a food resulting from spontaneous fermentation. The mixture of raw \r\ningredients with sugar, garlic, ginger, galangal, fish sauce, and chili powder \r\npromotes the growth of lactic acid bacteria, making kimchi a probiotic food. In \r\naddition to its health benefits, the processing of vegetables or fruits into kimchi can \r\nhelp extend the shelf life of agricultural products. The aim of this study was to \r\ndetermine the effect of variations in fermentation time, salt concentration, and \r\nfermentation temperature on the production of papaya fruit kimchi, with the best \r\ncharacteristics in terms of total lactic acid bacteria, inhibition of S. aureus bacteria, \r\nand organoleptic properties (aroma, taste, texture, and color). This study used the \r\nResponse Surface Methodology (D-Optimal) with the Design Expert 13.0.5.0 \r\nsoftware, which involved three research factors. The first factor was fermentation \r\ntime with levels of 9 days, 12 days, and 15 days; the second factor was salt \r\nconcentration with levels of 2%, 2.5%, 3%, and 4%; and the third factor was \r\nfermentation temperature, which consisted of three levels (4°C, 27°C, and 35°C). \r\nThe optimal formula for papaya fruit kimchi produced by Design Expert 13.0.5.0 \r\nconsists of a fermentation time of 9 days, salt concentration of 4%, and fermentation \r\ntemperature of 35°C. The desirability value obtained was 0.753, indicating that the \r\noptimal formula met the optimization target at 75,3%."^^ . "2025" . . . . . . . . . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . . . . . . . . . "Mohamad Ana"^^ . "Syabana"^^ . "Mohamad Ana Syabana"^^ . . "Agung Ayu Made Vina"^^ . "Ardiani"^^ . "Agung Ayu Made Vina Ardiani"^^ . . "Septariawulan"^^ . "Kusumasari"^^ . "Septariawulan Kusumasari"^^ . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "FAKULTAS PERTANIAN"^^ . . . "JURUSAN TEKNOLOGI PANGAN"^^ . . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Text)"^^ . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . . "OPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \r\n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \r\nSUHU (Other)"^^ . . . . . "HTML Summary of #48561 \n\nOPTIMASI PROSES FERMENTASI KIMCHI BUAH PEPAYA \n(Carica papaya L) DENGAN VARIASI WAKTU, GARAM, DAN \nSUHU\n\n" . "text/html" . . . "QR Microbiology"@en . . . "S Agriculture (General)"@en . .