Efek Pre-treatment dalam Larutan Garam sebagai Perlakuan Awal Terhadap Karakteristik Manisan Rebung
Effect of Pre-treatment in Salt Solution as Initial Treatment on Characteristics of Sweet Bamboo Shoot
Keywords:
Garam, Manisan, Perendaman, Perlakuan Awal, Rebung
Abstract
Bamboo shoots are a popular food source in Southeast Asia including Indonesia. It is a functional food source but has a taste, odor, and HCN content that requires pre-treatment before processing. The process of processing bamboo shoots into sweets can be an alternative effort to increase vegetable consumption intake for public health. Therefore, a handling method is needed such as soaking in salt solution. The purpose of this study was to study the effect of the soaking process on the quality of bamboo shoot sweets. The method used by soaking bamboo shoots in salt solution with different concentrations (5%, 10%, 15%). The results of the water content of bamboo shoot sweets showed a value ranging from 9.86-22.01%, ash content ranging from 0.03%-0.04%, fiber content of bamboo shoot sweets samples ranging from 1.63-4.02% with sample P3 showing the highest value. The color of the bamboo shoot candy obtained points 5.2-6.3, the aroma ranged from 4.8-6.3, and the texture with a range of points between 5.3-6 the highest value in sample P3 while the taste of the bamboo shoot candy obtained points 5.3-6.2 with the highest value in the 15% salt solution soaking treatment. Based on panelists’ notes, the 10% salt solution soaking treatment obtained a very good response in terms of taste and texture when compared to other treatments.
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Azrul, M., Mile, L., & Djailani, F. (2024). Pengaruh konsentrasi garam yang berbeda terhadap karakteristik mutu ikan kembung (restrelliger kanagurata) asin dengan metode penggaraman kering (dry salting). Research Review: Jurnal Ilmiah Multidisiplin, 3(1), 29–38. https://doi.org/10.54923/researchreview.v3i1.67.
Baptista, R. C., Horita, C. N., & Sant’Ana, A. S. (2020). Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. https://doi.org/10.1016/j.foodres.2019.108762.
Berk, Z. (2013). Food Process Engineering and Technology: Second Edition. https://doi.org/10.1016/C2011-0-05296-1.
Charoenphun, N. & Pakeechai, K. (2020). Effects of Components on Qualities of Crispy Bamboo Shoot Snack. Journal of Food Health and Bioenvironmental Science, 13(3), 16–25. https://li01.tci-thaijo.org/index.php/sdust/article/view/260561.
Chen, L. (2023). Sugar preservation and health considerations: Balancing preservation and nutritional needs. J Food Technol Pres 2023, 7(4), 182. Chongtham, N., Bisht, M. S., & Haorongbam, S. (2011). Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food. https://doi.org/10.1111/j.1541-4337.2011.00147.x.
Chung, M. J., Cheng, S. S., Lin, C. Y., & Chang, S. T. (2012). Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan. Food Chemistry, 134(4). https://doi.org/10.1016/j.foodchem.2012.03.120.
Darmayanti, L. P. T., Duwipayana, A. A., Putra, I. N. K., & Antara, N. S. (2014). Preliminary Study of Fermented Pickle of Tabah Bamboo Shoot (Gigantochloa nigrociliata (Buese) Kurz). International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 8(10).
Devi, K., Singh, N., & Nanda, A. (2023). Nutritional Profiling Proximate Analysis of Developed Vegan Honey Tender Bamboo Shoots Murabba. Current Journal of Applied Science and Technology, 42(16). https://doi.org/10.9734/cjast/2023/v42i164128.
Kowalska, H., Marzec, A., Kowalska, J., Ciurzy ´nska, A., Samborska, K., Bialik, M., & Lenart, A. (2018). Rehydration properties of hybrid method dried fruit enriched by natural components. International Agrophysics, 32(2). https://doi.org/10.1515/intag-2016-0100.
Latifah, R. N. (2022). Kimia Pangan. Pascal Books.
Lomel´ı-mart´ın, A., Mart´ınez, L. M., Welti-chanes, J., & Escobedo-avellaneda, Z. (2021). Induced changes in aroma compounds of foods treated with high hydrostatic pressure: A review. https://doi.org/10.3390/foods10040878.
Maroma, D. P. (2015). Utilization of Bamboo Shoots (Bambusa vulgaris) in Chips Production. OALib, 02(05). https://doi.org/10.4236/oalib.1101523.
Muthohiroh, M. & Sulandjari, S. (2015). Pengaruh Subtitusi Tepung Rebung dan Penambahan Tahu Terhadap Mutu Organoleptik Nugget Mureta. 4(2), 9–17.
Nongdam, P. & Tikendra, L. (2014). The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India. International Scholarly Research Notices, 2014. https://doi.org/10.1155/2014/679073.
Pattipeilohy, F., Moniharapon, T., Sormin, R. B., & Moniharapon, D. L. (2021). The effect of soaking in salt and atung (Parinarium glaberium, Hassk) on the quality of dried salted tongkol (Auxis thazard). In IOP Conference Series: Earth and Environmental Science, volume 805. https://doi.org/10.1088/1755-1315/805/1/012022.
Rajchasom, S., Vuthijumnonk, J. T., Pianpayoungpong, P., Kantawong, P., & Thingakhuea, P. (2019). Study of pre-treatment and frying condition for seasoned deep fried shredded bamboo shoots (Thyrsostachys siamensis). In IOP Conference Series: Earth and Environmental Science, volume 346. https://doi.org/10.1088/1755-1315/346/1/012074.
Reshmi, N. P., Mandal, G., & Thokchom, R. (2018). Effect of Pre-Treatment of Salt Solution and Drying Methods on the Quality of Processed Aonla (Emblica officinalis Gaertn.). International Journal of Current Microbiology and Applied Sciences, 7(08). https://doi.org/10.20546/ijcmas.2018.708.165.
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. In IOP Conference Series: Earth and Environmental Science, volume 443. https://doi.org/10.1088/1755-1315/443/1/012019.
Santosh, O., Bajwa, H. K., Bisht, M. S., & Chongtham, N. (2021). Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds. Applied Food Research, 1(2). https://doi.org/10.1016/j.afres.2021.100018.
Sharma, V., Devi, T. P., Nirmala, C., & Bisht, M. S. (2018). Bamboo shoots: An untapped source of essential nutrients and bioactive compounds. In Third Int. Conf. Res. Dev. Appl. Sci. Eng. Manag, volume 7 (pp. 247–255). Silaban, M., Herawati, N., & Zalfiatri, Y. (2017). Pengaruh Penambahan Rebung Betung dalam Pembuatan Nugget Ikan Patin (Pangasius Hypopthalamus).
Tsironi, T. N. & Taoukis, P. S. (2019). Advances in Conventional and Nonthermal Processing of Fish for Quality Improvement and Shelf Life Extension. In Reference Module in Food Science. https://doi.org/10.1016/b978-0-08-100596-5.22618-8.
Vasques, C. T., Mendes, M. P., De Moraes Batista Da Silva, D., Monteiro, C. C. F., & Monteiro, A. R. G. (2022). Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies. Czech Journal of Food Sciences, 40(5). https://doi.org/10.17221/23/2022-CJFS.
Zhang, W., Wang, S., & Lan, M. (2023). Comparison of physicochemical properties of three types of bamboo shoot powders. Food Science and Technology (Brazil), 43. https://doi.org/10.1590/FST.119522.
Published
2025-01-30
How to Cite
Fitriarni, D., Assroruddin, A., & Hertalena, H. (2025). Efek Pre-treatment dalam Larutan Garam sebagai Perlakuan Awal Terhadap Karakteristik Manisan Rebung. Jurnal Teknologi Dan Mutu Pangan, 3(2), 112-120. https://doi.org/https://doi.org/10.30812/jtmp.v3i2.4774
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Articles
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