By: Rahayu WP, Wibowotomo B
Department of Food Science and Technology, Bogor Agricultural University
Young ginger is popular as a delicacy product; however, it damages easily due to poor storage. Pickling is an alternative process to prolong its self life. This study showed that the best salt-stock ginger pickles were obtained from fermentation of (1) sliced ginger with 10% salt solution with additional salt powder added in layers as much as 1:10 (w/w) (formula 1) and (2) ginger stick with 10% salt solution and 2% sugar (formula 2). Pickle made from formula 2 had low pH value, high total acid, and high score in color, texture and overall acceptance. This pickle also had higher scores in odor and taste.
Keywords: ginger, fermentation, pickles
Dimuat di Buletin Teknologi dan Industri Pangan, Volume 7 No.1, 1996, ISSN 0216-2318