[abstrak] ASPEK PEMBUATAN DAN PEMELIHARAAN KULTUR STARTER PIKEL JAHE (PROCESSING AND MAINTENANCE OF CULTURE FOR GINGER PICKLE)

By: Rahayu WP, Suliantari, Lestijaman TB

Department of Food Science and Technology, Bogor Agricultural University

Processing and maintenance of culture of Lactobacillus brevis and Lactobacillus plantarum were studied in this study. The initial study indicated that after incubation for 8 hour at 37oC both L. brevis and L. plantarum were in the end of log phase. The optimum pH of L. brevis fluctuated between 6.5 – 7.5 and for L. plantarum fluctuated beween 5.0 – 6.0. From the first stage in the main study it was showed that the best medium for L. brevis and L. plantarum growth was Tomato Juice Yeast Extract Milk. In the second stage it was shown that the specific growth rate of L. brevis and L. plantarum were decreased during storage. The difference of storage temperature was not determinate for L. brevis growth but for L. plantarum was better stored in 10oC. The longer starter culture was stored, the higher the pH (its lactic acid become lower). Moreover, the soluble solid become lower and the pickle become harder. It was obtained that by using starter culture in ginger pickle process, the pH of brine became lower and the lactic acid contained in ginger pickle became higher than those parameters in ginger pickle which was made spontaneously. By using dry culture starter, the lactic acid was lower than it was in ginger pickle which made by using liquid culture starter.

Keywords: jahe, pickle, culture, L. plantarum, L. brevis

Dimuat di Buletin Ilmu dan Teknologi Pangan, Volume 4 No. 1993

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