Analisis Karakteristik Kimchi yang Dibuat dengan Menggunakan Pasta Fermentasi Tradisional Indonesia = The Analysis of Kimchi Characteristics Made with Traditional Indonesian Paste

Cho, Jae Gyun (2018) Analisis Karakteristik Kimchi yang Dibuat dengan Menggunakan Pasta Fermentasi Tradisional Indonesia = The Analysis of Kimchi Characteristics Made with Traditional Indonesian Paste. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kimchi is a healthy food from Korea known worldwide. It is good for the human body because it has unique taste and nutrition. But it’s always made in limited materials that made in Korea. So, by using other country’s material kimchi can be made different. Indonesia’s traditional paste sauce called “terasi” and “rusip” can replace “jeotgal” for a new type of material in a new type of kimchi. It could make new different taste and nutrition for kimchi. Kimchi is fermented by Lactobacillus producing Lactic acid. Kimchi will have more taste and smell enhanced by fermentation itself. Indonesian kimchi made with terasi dan rusip gives unique taste and smell that are suitable for Indonesian taste bud or people who like terasi and rusip. Indonesian kimchi taste sweeter than normal Korean kimchi without added sugar or glucose. However pH level of both Korean kimchi and Indonesian kimchi were similar and not that different.

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