The Effect of Addition Kitchen Sea Salt Water Concentration and Sourring Time on The quality of Cauli Flower (Brassica Oleracea Var. Botrytis L.) During Cold Temperature Storage.

Authors

  • Maria Wardiani Popi Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Ida Ayu Rina Pratiwi Pudja Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • I Putu Surya Wirawan Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

DOI:

https://doi.org/10.24843/JBETA.2021.v09.i01.p08

Keywords:

Cauliflower, coldstorage, salt concentration, immersion time

Abstract

Cauliflower (Brassica oleracea var. botrytis L.) is one of the perishable agricultural products. Handling these problems, preservation is necessary in order to maintain the quality of cauliflower. One technique that can be used for preservation is soaking with salt. The purpose of this study was to determine the effect of salt water concentration and soaking time on the quality of cauliflower during cold storage and to determine the best salt concentration on quality and the best soaking time on cauliflower. This research method uses a Completely Randomized Design (CRD) consisting of 10 treatments and 2 replications with a concentration of salt (NaCl) of 3%, 6%, 9% and soaking time of 10, 20 and 30 minutes. The results showed that soaking using table salt (NaCl) 10 grams with a concentration of 6% and soaking time for 20 minutes showed the best results after 10 days of observation.

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Published

2026-02-03

How to Cite

Popi, M. W., Pudja, I. A. R. P., & Wirawan, I. P. S. (2026). The Effect of Addition Kitchen Sea Salt Water Concentration and Sourring Time on The quality of Cauli Flower (Brassica Oleracea Var. Botrytis L.) During Cold Temperature Storage. Jurnal BETA (Biosistem Dan Teknik Pertanian), 9(1), 76–85. https://doi.org/10.24843/JBETA.2021.v09.i01.p08

Issue

Vol. 9 No. 1 (2021): April

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