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Abstract
Kimchi is a functional dish made of vegetable that can be made by spontaneous fermentation. Kimchi is a representative traditional fermented and ethnic dish in Korea that has been reported as a healthy food. Commonly, its raw material is Napa cabbage but nowadays its raw material can be from various vegetables, one of them is pakcoy. Among mustard greens, Napa cabbage and pakcoy, pakcoy contains the lowest Carotenoid while Napa cabbage (Brassica Juncea L.) contains the lowest Carotenoid. This research aimed to find out the activity of Lactic Acid Bacteria (LAB) and the antioxidant in pakcoy kimchi caused by salt concentration and fermentation duration. Experimental design by two factors, the first factor (S) was concentration of salt (2%, 4%, and 6%) and the second factor (F) was fermentation duration (2 days, 4 days, and 6 days) with three repetitions. The data was presented in form of diagram then, the result was discussed descriptively. Kimchi was made by mixing supporting material and salt smeared on pakcoy, kept in glass jar and subsequently fermented. The observation was done by LAB activity test with Total Plate Count (TPC) method and antioxidant activity by Diphenyl picrylhydrazin (DPPH) method. The research finding showed that concentration of salt and fermentation duration affected the total of LAB and antioxidant activity. The increase of salt concentration caused the decrease of LAB total, while the increase of fermentation duration caused the increase of LAB total. The increase of salt concentration and fermentation duration caused the decrease of antioxidant activity. The highest antioxidant activity was 86.35%, while the highest LAB content was 4.4x1011CFU/mL.
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Copyright (c) 2024 Fizzaria Khasbullah, Windu Mangiring, Krisnarini, Nurleni Kurniawati
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How to Cite
Khasbullah, F. K., Windu Mangiring, Krisnarini, & Nurleni Kurniawati. (2024). ANTIOXIDANT AND LACTIC ACID BACTERIA ACTIVITIES OF KIMCHI PAKCOY DUE TO SALT CONCENTRATION AND FERMENTATION TIME. Jurnal Agroindustri, 14(1), 77–86. https://doi.org/10.31186/jagroindustri.14.1.77-86
References
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Ahmadsah, L. S. F., Min, S.-G., Han, S.-K., Hong, Y., & Kim, H.-Y. (2015). Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance. J. Microbiol Biotechnol, 25(12), 2049–2057.
Awang, M. A., Azelan, N. A., Ain, N., Wan, A., Aziz, A., Hasham, R., (2014). Influence of Processing Parameters on The Yield and 6-Gingerol Content of Zingiber Officinale Extract. Journal of Chemical and Pharmaceutical Research, 6(11), 358–363.
Bae, G., Kim, J., Kim, H., Hyeon, J., Bi, D., Hyun, K., & Sook, M. (2018). Inactivation of Norovirus Surrogates by Kimchi Fermentation in The Presence of Black Raspberry. Food Control, 91, 390–396. https://doi.org/10.1016/j.food cont.2018.04.025
Chalid, S. Y., Kinasih, P. N., Hatiningsih, F., & Rudiana, T. (2021). Antioxidant Activities and Profile of Amino Acid of Yoghurt from Beef Milk Fermentation with Dadih Starter. Jurnal Kimia Valensi, 7(1), 58–68. https://doi.org/10.15408/jk v.v7i1.20425
Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: Definitions and Characteristics, Impact on The Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, 11(8), 1–26. https://doi.org/10.3390/nu11081806
Edam, M. (2018). Pengaruh Kombinasi Konsentrasi NaCl dan Lama Fermentasi Terhadap Produksi Asam Laktat Dari Kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri, 10(1), 17–24.
Hazarika, R., Sood, K., & Neog, B. (2014). Capsaicinoid: A Potential Antioxidant with Close Interactions Against Human iNOS in Docking Study. South Asian Journal of Experimental Biology, 4(4), 207–214. https://doi.org/10.38150/sajeb. 4(4).p207-214
Hwang, H., & Lee, J. H. (2018). Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi. Molecules, 23(11), 1–12. https://doi.org/10.33 90/molecules23113049
Iwansyah, A. C., Patiya, L. G., & Hervelly. (2019). Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 8(3), 227–237. https://doi.org/10.21776/ub.industria.2019.008.03.7
Karim, F. A., Swastawati, F., & Anggo, A. D. (2014). Pengaruh Perbedaan Bahan Baku Terhadap Kandungan Asam Glutamat pada Terasi. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 51–58.
Khasbullah, F., Mangiring, W., & Krisnarini. (2020). Uji Vitamin C dan Mutu Organoleptik Kmchi Pakcoy (Brassica rapa Subsp. Chinensis) terhadap Pengaruh Konsentrasi Garam dan Lama Fermentasi. Jurnal Wacana Pertanian, 16(2), 47–55.
Kim, B. K., Choi, J. M., Kang, S. A., Park, K. Y., & Cho, E. J. (2014). Antioxidative Effects of Kimchi Under Different Fermentation Stage on Radical-Induced Oxidative Stress. Nutrition Research and Practice, 8(6), 638–643. https://doi. org/10.4162/nrp.2014.8.6.638
Kim, D., & Kim, K. (2014). Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration. 29(3), 286–297. https://doi.org/http://dx.doi.org/10.7318/KJFC/2014.29.3.286
Koesriharti, & Istiqomah, A. (2016). Effect of Composition Growing Media and Nutrient Solution for Growth and Yield Pakcoy (Brassica rapa L. Chinensis) in Hydroponic Substrate. Plantropica Journal of Agricultural Science. 2016, 1(1), 6–11.
Kurniawati, N., Khasbullah, F., & Priyadi. (2021). Ektraksi dan Uji Potensi Antioksidan dari Senyawa Polifenol Jantung Pisang Cavendis (Cavendis varadishii) yang difermentasi Asal PT. NTF Lampung. Environment, 17(1), 97–103.
Lee, N., Jun, K., Son, S., Jin, S., Lee, S., & Paik, H. (2015). LWT - Food Science and Technology Multifunctional Effect of Probiotic Lactococcus lactis KC24 Isolated from Kimchi. LWT - Food Science and Technology, 64(2), 1036–1041. https://doi.org/10.1016/j.lwt.2015.07.019
Lee, S. Y., Kwon, H., Kim, J. K., Park, C. H., Sathasivam, R., & Park, S. U. (2023). Comparative Analysis of Glucosinolate and Phenolic Compounds in Green and Red Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Hairy Roots after Exposure to Light and Dark Conditions. Horticulturae, 9(466), 1.
Lestari, C., Suhaidi, I., & Ridwansyah. (2017). The Effect of Concentration of Salt Solution and Fermentation Temperature on The Quality of Radish Kimchi. Ilmu dan Teknologi Pangan J.Rekayasa Pangan dan Pert, 5(1), 34–41.
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., & Hutkins, R. (2017). Health Benefits of Fermented Foods: Microbiota and Beyond. Current Opinion in Biotechnology, 44, 94–102. https:// doi.org/10.1016/j.copbio.2016.11.010
Muzaifa, M., Moulana, R., Aisyah, Y., Sulaiman, I., & Rezeki, T. (2015). Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan. Agritech, 35(3), 288–293. https:// doi.org/https://doi.org/10.22146/agritech.9339
Özer, C., & Yıldırım, H. K. (2019). Some Special Properties of Fermented Products with Cabbage Origin : Pickled Cabbage , Sauerkraut and Kimchi. Turkish Journal of Agriculture - Food Science and Technology Available, 7(3), 490–497. https://doi.org/doi.org/10.2492 5/turjaf.v7i3.490-497.2350 Turkish
Park, K. Y., Jeong, J. K., Lee, Y. E., & Daily, J. W. (2014). Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food. Journal of Medicinal Food, 17(1), 6–20. https://doi.org/10.1089/jmf. 2013.3083
Park, S., Seo, S., Kim, E., Na, C., & Son, H. (2018). Effects of Different Fermentation Temperatures on Metabolites of Kimchi Seong-Eun. Food Bioscience, 1–22. https://doi. org/10.1016/j.fbio.2018.03.009
Patra, J. K., Das, G., Paramithiotis, S., & Shin, H. S. (2016). Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A review. Frontiers in Microbiology, 7(SEP), 1–15. https://doi.org/10.3389/fmicb.2016.01493
Puspa, S. A., Suharsono, S., & Meylani, V. (2023). Pengaruh Lama Penyimpanan Yoghurt Mangga (Mangifera indica L.) Terhadap Total Bakteri Asam Laktat. Jurnal Teknologi Pangan, 16(2). https:// doi.org/10.33005/jtp.v16i2.3337
Sari, E. K., & Sholihatil Hidayatib. (2020). Penetapan Kadar Klorofil dan Karotenoid Daun Sawi ( Brassica ) Menggunakan Metode Spektrofotometri UV-Vis. Fullerene Journ. of Chemistry, 5(1), 49–52.
Setiarto, R. H. B. (2020). Teknologi Fermentasi Pangan Tradisional dan Produk Olahannya. In Guepedia. Jawa Barat. 89 hlm. https://books.google.co.id/books?id=t3zPqTnRjX0C&dq=wrong+diet+pills&source=gbs_navlinks_s
Syadiah, E. A., Kartika, Hasbiadi, & Adelina, F. (2022). Karakteristik Fisikokimia, Organoleptik dan Total Bakteri Asam Laktat Kimchi Bengkuang. Jurnal Ilmiah Agribios. 20(1), 38–49. https://doi.org/https: //doi.org/10.36841/agribios.v20i1.1633
Tristanto, R., Putri, M. A., Situmorang, A. P., & Suryanti. (2014). Optimalisasi Pemanfaatan Daun Lamun Thalassia Hemprichii Sebagai Sumber Antioksidan Alami. Jurnal Saintek Perikanan, 10 No.1(1), 26–29.
Wahono, F., Sumardianto, & Rianingsih, L. (2022). Pengaruh Perbedaan Jenis Garam Terhadap Karakteristik Fisikokimia dan Sensori Terasi Udang Rebon (Mysis relicta). Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, 18(2), 130–137. http://ejournal.undip.ac.id/index.php/saintek
Wiendarlina, I. Y., & Sukaesih, R. (2019). Perbandingan Aktivitas Antioksidan Jahe Emprit. Jurnal Fitofarmaka Indonesia, 6(1), 315–324.
Wulansari, D., & Chairul. (2011). Penapisan Aktivitas Antioksidan Dan Beberapa Tumbuhan Obat Indonesia Menggunakan Radikal 2,2-Diphenyl-1 Picrylhydrazyl (DPPH). Majalah Obat Tradisional, 16(1), 2011. https://doi.org/https://doi.org/10.22146/tradmedj.8018
You, S., Yang, J., Kim, S. H., & Hwang, I. M. (2017). Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions. Journal of Food Quality, 1–7. https://doi.org/https://doi.org/10.1155/2017/9562981
Yun, Y.-R., Lee, J. J., Lee, H. J., Choi, Y.-J., Lee, J.-H., Park, S. J., Park, S. H., Seo, H.-Y., & Min, S. G. (2021). Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea , China , and the United States. Foods, 10(2488), 1–12. https://doi.org/doi.org/10.3390/foods10102488
Yunus, Y., & Zubaidah, E. (2015). Pengaruh Konsentrasi Sukrosa dan Lama Fermentasi Terhadap Viabilitas L. Casei Selama Penyimpanan Beku Velva Pisang Ambon. Jurnal Pangan dan Agroindustri, 3(2), 303–312.
References
Ahmadsah, L. S. F., Min, S.-G., Han, S.-K., Hong, Y., & Kim, H.-Y. (2015). Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance. J. Microbiol Biotechnol, 25(12), 2049–2057.
Awang, M. A., Azelan, N. A., Ain, N., Wan, A., Aziz, A., Hasham, R., (2014). Influence of Processing Parameters on The Yield and 6-Gingerol Content of Zingiber Officinale Extract. Journal of Chemical and Pharmaceutical Research, 6(11), 358–363.
Bae, G., Kim, J., Kim, H., Hyeon, J., Bi, D., Hyun, K., & Sook, M. (2018). Inactivation of Norovirus Surrogates by Kimchi Fermentation in The Presence of Black Raspberry. Food Control, 91, 390–396. https://doi.org/10.1016/j.food cont.2018.04.025
Chalid, S. Y., Kinasih, P. N., Hatiningsih, F., & Rudiana, T. (2021). Antioxidant Activities and Profile of Amino Acid of Yoghurt from Beef Milk Fermentation with Dadih Starter. Jurnal Kimia Valensi, 7(1), 58–68. https://doi.org/10.15408/jk v.v7i1.20425
Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: Definitions and Characteristics, Impact on The Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, 11(8), 1–26. https://doi.org/10.3390/nu11081806
Edam, M. (2018). Pengaruh Kombinasi Konsentrasi NaCl dan Lama Fermentasi Terhadap Produksi Asam Laktat Dari Kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri, 10(1), 17–24.
Hazarika, R., Sood, K., & Neog, B. (2014). Capsaicinoid: A Potential Antioxidant with Close Interactions Against Human iNOS in Docking Study. South Asian Journal of Experimental Biology, 4(4), 207–214. https://doi.org/10.38150/sajeb. 4(4).p207-214
Hwang, H., & Lee, J. H. (2018). Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi. Molecules, 23(11), 1–12. https://doi.org/10.33 90/molecules23113049
Iwansyah, A. C., Patiya, L. G., & Hervelly. (2019). Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 8(3), 227–237. https://doi.org/10.21776/ub.industria.2019.008.03.7
Karim, F. A., Swastawati, F., & Anggo, A. D. (2014). Pengaruh Perbedaan Bahan Baku Terhadap Kandungan Asam Glutamat pada Terasi. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 51–58.
Khasbullah, F., Mangiring, W., & Krisnarini. (2020). Uji Vitamin C dan Mutu Organoleptik Kmchi Pakcoy (Brassica rapa Subsp. Chinensis) terhadap Pengaruh Konsentrasi Garam dan Lama Fermentasi. Jurnal Wacana Pertanian, 16(2), 47–55.
Kim, B. K., Choi, J. M., Kang, S. A., Park, K. Y., & Cho, E. J. (2014). Antioxidative Effects of Kimchi Under Different Fermentation Stage on Radical-Induced Oxidative Stress. Nutrition Research and Practice, 8(6), 638–643. https://doi. org/10.4162/nrp.2014.8.6.638
Kim, D., & Kim, K. (2014). Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration. 29(3), 286–297. https://doi.org/http://dx.doi.org/10.7318/KJFC/2014.29.3.286
Koesriharti, & Istiqomah, A. (2016). Effect of Composition Growing Media and Nutrient Solution for Growth and Yield Pakcoy (Brassica rapa L. Chinensis) in Hydroponic Substrate. Plantropica Journal of Agricultural Science. 2016, 1(1), 6–11.
Kurniawati, N., Khasbullah, F., & Priyadi. (2021). Ektraksi dan Uji Potensi Antioksidan dari Senyawa Polifenol Jantung Pisang Cavendis (Cavendis varadishii) yang difermentasi Asal PT. NTF Lampung. Environment, 17(1), 97–103.
Lee, N., Jun, K., Son, S., Jin, S., Lee, S., & Paik, H. (2015). LWT - Food Science and Technology Multifunctional Effect of Probiotic Lactococcus lactis KC24 Isolated from Kimchi. LWT - Food Science and Technology, 64(2), 1036–1041. https://doi.org/10.1016/j.lwt.2015.07.019
Lee, S. Y., Kwon, H., Kim, J. K., Park, C. H., Sathasivam, R., & Park, S. U. (2023). Comparative Analysis of Glucosinolate and Phenolic Compounds in Green and Red Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Hairy Roots after Exposure to Light and Dark Conditions. Horticulturae, 9(466), 1.
Lestari, C., Suhaidi, I., & Ridwansyah. (2017). The Effect of Concentration of Salt Solution and Fermentation Temperature on The Quality of Radish Kimchi. Ilmu dan Teknologi Pangan J.Rekayasa Pangan dan Pert, 5(1), 34–41.
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., & Hutkins, R. (2017). Health Benefits of Fermented Foods: Microbiota and Beyond. Current Opinion in Biotechnology, 44, 94–102. https:// doi.org/10.1016/j.copbio.2016.11.010
Muzaifa, M., Moulana, R., Aisyah, Y., Sulaiman, I., & Rezeki, T. (2015). Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan. Agritech, 35(3), 288–293. https:// doi.org/https://doi.org/10.22146/agritech.9339
Özer, C., & Yıldırım, H. K. (2019). Some Special Properties of Fermented Products with Cabbage Origin : Pickled Cabbage , Sauerkraut and Kimchi. Turkish Journal of Agriculture - Food Science and Technology Available, 7(3), 490–497. https://doi.org/doi.org/10.2492 5/turjaf.v7i3.490-497.2350 Turkish
Park, K. Y., Jeong, J. K., Lee, Y. E., & Daily, J. W. (2014). Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food. Journal of Medicinal Food, 17(1), 6–20. https://doi.org/10.1089/jmf. 2013.3083
Park, S., Seo, S., Kim, E., Na, C., & Son, H. (2018). Effects of Different Fermentation Temperatures on Metabolites of Kimchi Seong-Eun. Food Bioscience, 1–22. https://doi. org/10.1016/j.fbio.2018.03.009
Patra, J. K., Das, G., Paramithiotis, S., & Shin, H. S. (2016). Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A review. Frontiers in Microbiology, 7(SEP), 1–15. https://doi.org/10.3389/fmicb.2016.01493
Puspa, S. A., Suharsono, S., & Meylani, V. (2023). Pengaruh Lama Penyimpanan Yoghurt Mangga (Mangifera indica L.) Terhadap Total Bakteri Asam Laktat. Jurnal Teknologi Pangan, 16(2). https:// doi.org/10.33005/jtp.v16i2.3337
Sari, E. K., & Sholihatil Hidayatib. (2020). Penetapan Kadar Klorofil dan Karotenoid Daun Sawi ( Brassica ) Menggunakan Metode Spektrofotometri UV-Vis. Fullerene Journ. of Chemistry, 5(1), 49–52.
Setiarto, R. H. B. (2020). Teknologi Fermentasi Pangan Tradisional dan Produk Olahannya. In Guepedia. Jawa Barat. 89 hlm. https://books.google.co.id/books?id=t3zPqTnRjX0C&dq=wrong+diet+pills&source=gbs_navlinks_s
Syadiah, E. A., Kartika, Hasbiadi, & Adelina, F. (2022). Karakteristik Fisikokimia, Organoleptik dan Total Bakteri Asam Laktat Kimchi Bengkuang. Jurnal Ilmiah Agribios. 20(1), 38–49. https://doi.org/https: //doi.org/10.36841/agribios.v20i1.1633
Tristanto, R., Putri, M. A., Situmorang, A. P., & Suryanti. (2014). Optimalisasi Pemanfaatan Daun Lamun Thalassia Hemprichii Sebagai Sumber Antioksidan Alami. Jurnal Saintek Perikanan, 10 No.1(1), 26–29.
Wahono, F., Sumardianto, & Rianingsih, L. (2022). Pengaruh Perbedaan Jenis Garam Terhadap Karakteristik Fisikokimia dan Sensori Terasi Udang Rebon (Mysis relicta). Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, 18(2), 130–137. http://ejournal.undip.ac.id/index.php/saintek
Wiendarlina, I. Y., & Sukaesih, R. (2019). Perbandingan Aktivitas Antioksidan Jahe Emprit. Jurnal Fitofarmaka Indonesia, 6(1), 315–324.
Wulansari, D., & Chairul. (2011). Penapisan Aktivitas Antioksidan Dan Beberapa Tumbuhan Obat Indonesia Menggunakan Radikal 2,2-Diphenyl-1 Picrylhydrazyl (DPPH). Majalah Obat Tradisional, 16(1), 2011. https://doi.org/https://doi.org/10.22146/tradmedj.8018
You, S., Yang, J., Kim, S. H., & Hwang, I. M. (2017). Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions. Journal of Food Quality, 1–7. https://doi.org/https://doi.org/10.1155/2017/9562981
Yun, Y.-R., Lee, J. J., Lee, H. J., Choi, Y.-J., Lee, J.-H., Park, S. J., Park, S. H., Seo, H.-Y., & Min, S. G. (2021). Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea , China , and the United States. Foods, 10(2488), 1–12. https://doi.org/doi.org/10.3390/foods10102488
Yunus, Y., & Zubaidah, E. (2015). Pengaruh Konsentrasi Sukrosa dan Lama Fermentasi Terhadap Viabilitas L. Casei Selama Penyimpanan Beku Velva Pisang Ambon. Jurnal Pangan dan Agroindustri, 3(2), 303–312.
Awang, M. A., Azelan, N. A., Ain, N., Wan, A., Aziz, A., Hasham, R., (2014). Influence of Processing Parameters on The Yield and 6-Gingerol Content of Zingiber Officinale Extract. Journal of Chemical and Pharmaceutical Research, 6(11), 358–363.
Bae, G., Kim, J., Kim, H., Hyeon, J., Bi, D., Hyun, K., & Sook, M. (2018). Inactivation of Norovirus Surrogates by Kimchi Fermentation in The Presence of Black Raspberry. Food Control, 91, 390–396. https://doi.org/10.1016/j.food cont.2018.04.025
Chalid, S. Y., Kinasih, P. N., Hatiningsih, F., & Rudiana, T. (2021). Antioxidant Activities and Profile of Amino Acid of Yoghurt from Beef Milk Fermentation with Dadih Starter. Jurnal Kimia Valensi, 7(1), 58–68. https://doi.org/10.15408/jk v.v7i1.20425
Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: Definitions and Characteristics, Impact on The Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, 11(8), 1–26. https://doi.org/10.3390/nu11081806
Edam, M. (2018). Pengaruh Kombinasi Konsentrasi NaCl dan Lama Fermentasi Terhadap Produksi Asam Laktat Dari Kubis (Brassica oleracea). Jurnal Penelitian Teknologi Industri, 10(1), 17–24.
Hazarika, R., Sood, K., & Neog, B. (2014). Capsaicinoid: A Potential Antioxidant with Close Interactions Against Human iNOS in Docking Study. South Asian Journal of Experimental Biology, 4(4), 207–214. https://doi.org/10.38150/sajeb. 4(4).p207-214
Hwang, H., & Lee, J. H. (2018). Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi. Molecules, 23(11), 1–12. https://doi.org/10.33 90/molecules23113049
Iwansyah, A. C., Patiya, L. G., & Hervelly. (2019). Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 8(3), 227–237. https://doi.org/10.21776/ub.industria.2019.008.03.7
Karim, F. A., Swastawati, F., & Anggo, A. D. (2014). Pengaruh Perbedaan Bahan Baku Terhadap Kandungan Asam Glutamat pada Terasi. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 51–58.
Khasbullah, F., Mangiring, W., & Krisnarini. (2020). Uji Vitamin C dan Mutu Organoleptik Kmchi Pakcoy (Brassica rapa Subsp. Chinensis) terhadap Pengaruh Konsentrasi Garam dan Lama Fermentasi. Jurnal Wacana Pertanian, 16(2), 47–55.
Kim, B. K., Choi, J. M., Kang, S. A., Park, K. Y., & Cho, E. J. (2014). Antioxidative Effects of Kimchi Under Different Fermentation Stage on Radical-Induced Oxidative Stress. Nutrition Research and Practice, 8(6), 638–643. https://doi. org/10.4162/nrp.2014.8.6.638
Kim, D., & Kim, K. (2014). Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration. 29(3), 286–297. https://doi.org/http://dx.doi.org/10.7318/KJFC/2014.29.3.286
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