Biocaster : Jurnal Kajian Biologi
Vol. 3 No. 1 (2023): January

Review Literatur : Pengaruh Konsentrasi Garam terhadap Hasil Fermentasi Brassica juncea L. untuk Pembuatan Kimchi

Ida Handayani (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Pattimura, Jalan Ir. M. Putuhena, Ambon, Maluku 97114, Indonesia)

Article Info

Publish Date
30 Jan 2023

Abstract

Kimchi is a traditional Korean food, made from fermented pickled vegetables mixed with spicy seasonings. Vegetables commonly used in making kimchi are Brassica juncea L. Brassica juncea L. which is soaked or salted for several hours, then washed and seasoned with a mixture of krill shrimp, fish sauce, garlic, ginger and red chili powder. Due to fermentation, kimchi has a sour taste like pickles. The focus of this article is to examine the effect of salt concentration on the fermentation yield of Brassica juncea L. for making kimchi. The method used is literature study. The literature used is national journals published in the last 10 years. Literature searches were carried out through the Google Scholar search engine, and several national journal websites online.

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Journal Info
Biocaster : Jurnal Kajian Biologi
Website

Abbrev

biocaster

Publisher

Lembaga Pendidikan, Penelitian, dan Pengabdian Kamandanu

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

Description

Biocaster : Jurnal Kajian Biologi (B : JKB), focus to bridge the gap between research and practice, providing information, ideas and opinion, in addition to critical examinations of advances in biology research, teaching, and learning. Through the coverage of policy and curriculum developments, the ...