Production Of Pickeld Jalapeno (Capsicum Annum) By Variation Of Process Method And Inoculation Of Isolate Pr.6.15.2

Abstract

Jalapneo peppers contain minerals, fiber, calcium, vitamins and bioactive compounds such as folate, capsaicin, and manganese that are beneficial for health. Pickled is a processed product of vegetables and fruit with the addition of salt, acid or starter culture. This study aims to determine the effect of process method and inoculation of lactic acid bacteria PR. 6.15.2 in the fermentation of jalapeno chili pickles on the best characteristics of the resulting jalapeno chili pickles. The experimental design of this study was a two factorial group randomized design, namely the process method (F) consisting of 2 levels, namely wet fermentation (F1), dry fermentation (F2), Second, namely starter culture inoculation (I) with concentrations of 0%, 2% and 4%. The results showed that the effect of process method and inoculation of PR 6.15.2 isolate and their interaction had a very significant effect on total chlorophyll, total lactic acid bacteria (LAB), total acid, vitamin C content, color, aroma, texture, taste and overall acceptance. Based on overall acceptance, the best treatment combination was wet fermentation with 4% starter culture inoculation with characteristics of total chlorophyll 15.31 mg/g, total LAB 9.41 Log CFU/ml, total acid 4.46%, vitamin C content 2.50%, color 4.00, aroma 4.00, texture 4.01, taste 4.15 (liked).