@thesis{thesis,
		author={Priatko  Caesariana Ariyani},
		title ={CHANGES OF GLUCOSINOLATES AND PHYSICAL PROPERTIES OF
INDIAN MUSTARD THROUGHOUT THE PRODUCTION OF SAYUR
ASIN = PERUBAHAN GLUKOSINOLAT DAN KARKTERISTIK FISIK DARI
SAWI PAHIT SELAMA PROSES PRODUKSI
SAYUR ASIN},
		year={2013},
		url={http://repository.unika.ac.id/1672/},
		abstract={Brassica spp are popular vegetables produced in Indonesia. These vegetables are usually
consumed either fresh or after processing, such as boiling, stir frying, or fermentation.
Brasssica juncea var. Czern or leaf mustard is one kind of Brassica which is usually consumed
by Indonesian people as fermented product, for example “sayur asin” as a fermented product
from leaf mustard and other ingredients by lactic acid bacteria. Fermentation process not only
increases the digestibility value and sensory properties from leaf mustard, but also provides
probiotic bacteria in the end product and the waste water which are good for human. But,
during fermentation process, some physicochemical compounds are changed. The
physicochemical changes during “sayur asin” making and fermentation process is related
with color, texture, sensory, and glucosinolates. Because of the lack of information related
with the standarization of “sayur asin” making especially in Semarang and glucosinolates as
the functional compound in leaf mustard, so this research is needed. During fermentation
process, some factors affected the decrease of glucosinolate, i.e: withering process, rubbing,
and salt content. Optimalization in these processing can prevent glucosinolate’s degradation
with the end product was still having similar physical characteristic with common product in
the market.
Keywords : Brasssica juncea var. Czern, “sayur asin” making, fermentation, physical
characteristic, and glucosinolates}
		}