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Analisis Total Kadar Asam Laktat Hasil Fermentasi Pare (Momordica charantia) Secara Spontan dengan Konsentrasi Garam Berbeda

JURNAL BIOLOGI PAPUA · Vol. 13 No. 2 (2021) · pp. 112–117

DOI
10.31957/jbp.1642
ISSN
2503-0450, 2086-3314
Published
2021-10-01
Publisher
Jurusan Biologi FMIPA Universitas Cenderawasih
Language
eng

Abstract

Bitter melon (Momordica charantia) is a traditional medicinal plant with great potential for treating diabetes due to its ability to lower blood sugar level. The bitter taste of this plant is attributed to its high nutrient and antioxidants content. Meanwhile, one of the ways to reduce the bitterness and improve its taste is through a spontaneous fermentation process with the right salt concentration. Therefore, this study aims to analyze the effect of different salt concentrations on the total lactic acid content of spontaneous bitter melon fermentation. This study was conducted using a completely randomized design (CRD) with 4 treatments and 3 replications. The treatments used included salt of different concentrations, namely: 3, 6, 9, and 12%. The bitter melon was fermented for 7 days and the parameter measured was the total lactic acid content through titration process. Furthermore, data were analyzed by ANOVA with 5% significance and the Duncan test was also carried out. The results showed different salt concentrations had a significant effect on lactic acid contents (P <0.05), with the highest being 0.4413% produced by 3% salt concentration treatment. These results are expected to contribute to the development of bitter melon utilization, as well as provide solutions, therefore, it becomes more effective and efficient food processing.  Key words: bitter melon; fermentation; lactic acid; salt; spontaneous.

Collaboration network of the authors

10 authors · 12 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Institut Teknologi Sepuluh Nopember
  • Universitas Sains dan Teknologi Komputer
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ika AnggrainiAffiliation unknown1
Sudarno SudarnoAffiliation unknown1
Novi A. PratamaAffiliation unknown1
Kristina KristinaInstitut Teknologi Sepuluh Nopember1
Maulida AqliaAffiliation unknown1
Lailatul MubarokhahAffiliation unknown1
Budi RaharjoUniversitas Sains dan Teknologi Komputer1
Sri PujiyantoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/JBP/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Analisis Total Kadar Asam Laktat Hasil Fermentasi Pare (Momordica charantia) Secara Spontan dengan Konsentrasi Garam Berbeda</dc:title>
	<dc:creator>Noor, Putri S.</dc:creator>
	<dc:creator>Wijanarka, Wijanarka</dc:creator>
	<dc:description xml:lang="en-US">Bitter melon (Momordica charantia) is a traditional medicinal plant with great potential for treating diabetes due to its ability to lower blood sugar level. The bitter taste of this plant is attributed to its high nutrient and antioxidants content. Meanwhile, one of the ways to reduce the bitterness and improve its taste is through a spontaneous fermentation process with the right salt concentration.  Therefore, this study aims to analyze the effect of different salt concentrations on the total lactic acid content of spontaneous bitter melon fermentation. This study was conducted using a completely randomized design (CRD) with 4 treatments and 3 replications. The treatments used included salt of different concentrations, namely: 3, 6, 9, and 12%. The bitter melon was fermented for 7 days and the parameter measured was the total lactic acid content through titration process. Furthermore, data were analyzed by ANOVA with 5% significance and the Duncan test was also carried out. The results showed different salt concentrations had a significant effect on lactic acid contents (P &amp;lt;0.05), with the highest being 0.4413% produced by 3% salt concentration treatment. These results are expected to contribute to the development of bitter melon utilization, as well as provide solutions, therefore, it becomes more effective and efficient food processing.  Key words: bitter melon; fermentation; lactic acid; salt; spontaneous.</dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Biologi FMIPA Universitas Cenderawasih</dc:publisher>
	<dc:date>2021-10-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JBP/article/view/1642</dc:identifier>
	<dc:identifier>10.31957/jbp.1642</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL BIOLOGI PAPUA; Vol. 13 No. 2 (2021); 112 - 117</dc:source>
	<dc:source xml:lang="id-ID">Jurnal Biologi Papua; Vol 13 No 2 (2021); 112 - 117</dc:source>
	<dc:source>2503-0450</dc:source>
	<dc:source>2086-3314</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JBP/article/view/1642/1390</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 JURNAL BIOLOGI PAPUA</dc:rights>
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