Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners]

Authors

  • Rohadi Rohadi Universitas Semarang
  • Adi Sampurno Universitas Semarang
  • Bambang Kunarto Universitas Semarang

DOI:

https://doi.org/10.23960/jtihp.v27i2.90-98
Abstract View: 1000

Keywords:

bamboo shoots, fermentation, gel, starch, viscosity

Abstract

This study aimed to characterize the physical and chemical properties of fermented bamboo shoot flour (TRF) and fermented bamboo shoot starch (PRF) and to test their potential as thickeners. The research was carried out in 4 stages: sample authentication, TRF preparation and characterization, PRF preparation and characterization, and PRF gelling testing at various pH. The results showed that TRF contained 23.92±0.33% insoluble fiber, 6.03±0.10% cellulose, 1.85±0.01% hemicellulose, 15.87±0.10% lignin, and soluble fiber. 2.91±0.03%. PRF had a density of 707 kg/m3, slightly dull color, and reddish brown. TRF cannot be used as a thickener due to it does not form a stable suspension and does not form a gel when heated, but it has potential as an animal feed with a value of acid detergent fiber (ADF) 22.18 and neutral detergent fiber (NDF) 2. 40. Meanwhile, PRF-tapioca has potential as a thickening agent because it formed a stable suspension and formed a gel when heated. Adding 0.5-2.5% PRF to 1%, tapioca suspension produced a gel viscosity of 6.4 – 8.5 cP., similar to 3 g/25 mL modified cassava flour gel formation. 


Downloads

Download data is not yet available.

References

Adhi, L. (2020). Prospek dan tren pasar pangan fungsional Indonesia di era milenial. Seminar Virtual P3FNI Pangan Fungsional Dan Nutrasetikal Di Era Milenial 13th August 2020.

Anam, N.K., Pujaningsih, R.I., & Prasetiyono, B.W.H.E. (2012). Kadar neutral detergent fiber dan acid detergent fiber pada jerami padi dan jerami jagung yang difermentasi isi rumen kerbau. Animal Agricultural Journal, 1(2): 352-356. http://ejournal-s1.undip.ac.id/index.php/aaj

Akesowan, A. (2002). Viscosity and gel formation of a konjac flour from amorphophallus oncophyllus. AU Journal of Technoloy. http://konjacfoods.com/pdf/viscosity.pdf

Amalia, R., & Kumoro, A. C. (2015). Studi pengaruh rasio reaktan, pH, dan waktu terhadap sifat fisikokimia tepung gadung terasetilasi. Metana, 11(02):33-40.

Antara, N. S., & Gunam, I. B. W. (2014). Pengembangan tepung rebung bambu tabah (Gigantochloa nigrociliata Buse – Kurz) sebagai pangan fungsional. Ketahanan Pangan, 161.

Aulana, L. N., Sugiyono, & Syamsir, E. (2015). Karakterisasi sifat fisikokimia dan fungsional terigu modifikasi panas. Jurnal Mutu Pangan, 2(2), 96–102. http://jest.journal.ipb.ac.id/index.php/jmpi/article/view/27457.

Choudhury, D., Sahu, J. K., & Sharma, G. D. (2012). Bamboo shoot: Microbiology, biochemistry and technology of fermentation-a review. Indian Journal of Traditional Knowledge, 11(2), 242–249.

Diniyah, N., Ganesha, P. G. V., & Subagio, A. (2020). Pengaruh perlakuan pH dan suhu terhadap sifat fisikokimia mocaf (modified cassava flour). Jurnal Penelitian Pascapanen Pertanian, 16(3), 147. https://doi.org/10.21082/jpasca.v16n3.2019.147-158.

Dipowaseso, D. A., Nurwantoro, N., & Hintono, A. (2018). Karakteristik fisik dan daya oles selai kolang-kaling yang dibuat melalui subsitusi pektin dengan Modified Cassava Flour (MOCAF) sebagai bahan pengental. Jurnal Teknologi Pangan, 2(1), 1–7. https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/20680

Faridah, A., & Bambang Widjanarko, S. (2014). Penambahan tepung porang pada pembuatan mi dengan substitusi tepung mocaf (modified cassava flour). Jurnal Teknologi Dan Industri Pangan, 25(1), 98–105. https://doi.org/10.6066/jtip.2014.25.1.98

Latimer, G.W, J. (2005). AOAC official methods of analysis. 18th ed. Maryland: AOAC International.

Mustafa, U., Naeem, N., Masood, S., & Farooq, Z. (2016). Effect of bamboo powder supplementation on physicochemical and organoleptic characteristics of fortified cookies. Food Science and Technology, 4(1), 7–13. https://doi.org/10.13189/fst.2016.040102

Rohadi, Sampurno, A., Wicaksono, M. F., & Saputri, N. I. (2020). The effect of fermentation period of yellow bamboo shoots (B. vulgaris Striata) using L. plantarum starter on physical and chemical properties of its flour as dietary fiber source. IOP Conference Series: Earth and Environmental Science, 443(1), 2–9. https://doi.org/10.1088/1755-1315/443/1/012019

Sinurat, E., dan Murdinah. (2007). Aplikasi alginat sebagai bahan pengental. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2(1), 1–8.

Ulyarti, U., Lavlinesia, L., Nuzula, N., & Nazarudin, N. (2019). Sifat fungsional pati ubi kelapa kuning (dioscorea alata) dan pemanfaatannya sebagai pengental pada saus tomat. AgriTECH, 38(3), 235. https://doi.org/10.22146/agritech.30965

Yanuriati, A., Marseno, D. W., Rochmadi, R., & Harmayani, E. (2017). Gel glukomanan porang-xantan dan kestabilannya setelah penyimpanan dingin dan beku. Agritech, 37(2), 121. https://doi.org/10.22146/agritech.10793

Setiadi. D. (2012). Isolasi dan identifikasi bakteri asam laktat pada makanan tradisional asinan rebung kuning bambu betung (dendrocalamus asper) lokal Mranggen, Jawa Tengah. Skripsi. Fakultas Teknologi Pertanian, Universitas Soegijopranoto, Semarang. http://repository.unika.ac.id/7885/

Badan Standardisasi Nasional, (2008). Cara uji selulosa, hemiselulusa dan liginin. Badan Standardisasi Nasional, Jakarta.

Anam, N.K., Pujaningsih, R.I., & Prasetiyono, B.W.H.E. (2012). Kadar neutral detergent fiber dan acid detergent fiber pada jerami padi dan jerami jagung yang difermentasi isi rumen kerbau. Animal Agricultural Journal, 1(2): 352-356. http://ejournal-s1.undip.ac.id/index.php/aaj

Downloads

Published

2022-08-03

How to Cite

Rohadi, R., Sampurno, A., & Kunarto, B. (2022). Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners]. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 27(2), 90–98. https://doi.org/10.23960/jtihp.v27i2.90-98

Issue

Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work

Creative Commons License
Jurnal Teknologi & Industri Hasil Pertanian is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.