Research and Development Final Project Utilization of Molecular Gastronomy Technique for Making Pickles

Afila, Cornelius Yurian (2020) Research and Development Final Project Utilization of Molecular Gastronomy Technique for Making Pickles. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

	Text R&D revisi lius.docx Restricted to Registered users only Download (1MB) | Request a copy
	Slideshow ACARASA CD.pptx Download (221kB)

Abstract

Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley. The word pickle comes from the Dutch pekel or northern German pókel, meaning salt or brine, two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period of time. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during the cold winter months. Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage. When we think of pickles, cucumbers commonly come to mind. Pickled cucumbers are often lacto-fermented in saltwater brine. During this process lactic microbial organisms develop, which turn the naturally occurring sugars of foods into lactic acid. In turn, the environment becomes acidic quickly, making it impossible for any spoiling bacteria to multiply. Cucumber pickles can also be made with a salt and vinegar brine, a popular choice for home cooks. The brine, known as pickle juice, is sometimes used by athletes to treat dehydration, though it has yet to be proven as a true remedy.Besides the high antioxidant pickles also functions as palate refresher. This time the writer wanted to create a different sensation when enjoying pickles.

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email UNSPECIFIED Choriyah, S.TP., M.Sc, Nurul Azizah UNSPECIFIED
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	26 Oct 2021 03:03
Last Modified:	26 Oct 2021 03:03
URI:	http://repository.ottimmo.ac.id/id/eprint/420

Actions (login required)

View Item