PENGARUH KONSENTRASI GARAM, PENAMBAH JENIS ASAM TERHADAP MUTU LADA HIJAU DALAM BOTOL SELAMA PENYIMPANAN [The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage]

PENGARUH KONSENTRASI GARAM, PENAMBAH JENIS ASAM TERHADAP MUTU LADA HIJAU DALAM BOTOL SELAMA PENYIMPANAN [The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage]

Research on the effect of salt and the acid types addition on the quality of bottled green pepper during storage has been conducted. Treatments were used 10 % and 20 % of salt, 0.2 % of citric acid and 4 % of acetic acid. The product were stored for 3 months and were analyzed for green color degree,...

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Bibliographic Details
Main Authors: Endah Djubaedah1), Djumarman1), Enny Hawani Lubis1), Tuty Hendraswaty2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2004-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Green pepper
pickle
spices
bottled green pepper
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/578

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/578

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