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
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Institusion
Universitas Katolik Soegijapranata
Author
Priatko, Caesariana Ariyani
Subject
Food Development Product
Datestamp
2015-09-03 20:04:26
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
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
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10.95.0001 Caesariana Ariyani Priatko COVER.pdf
10.95.0001 Caesariana Ariyani Priatko BAB II.pdf
10.95.0001 Caesariana Ariyani Priatko BAB III.pdf
10.95.0001 Caesariana Ariyani Priatko BAB IV.pdf
10.95.0001 Caesariana Ariyani Priatko BAB V.pdf
10.95.0001 Caesariana Ariyani Priatko BAB VI.pdf
10.95.0001 Caesariana Ariyani Priatko DAFTAR PUSTAKA.pdf
10.95.0001 Caesariana Ariyani Priatko LAMPIRAN.pdf
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