Luthfiara Patiya, A. Iwansyah, .. Haverlly, A. Indriati
{"title":"Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi","authors":"Luthfiara Patiya, A. Iwansyah, .. Haverlly, A. Indriati","doi":"10.5220/0010281701390145","DOIUrl":null,"url":null,"abstract":"Betung bamboo shoots are a type of vegetable in the form of young shoots that grow from the roots of the betung bamboo tree. To extend the shelf life of betung bamboo shoots is by processing bamboo shoots into kimchi. The aim of this study is to evaluate the nutrient, microbiological values and the feasibility of bamboo shoot kimchi product. The research conducted: (1) the physical and cyanide content of fresh and processed bamboo shoots, (2) making bamboo shoots kimchi, (3) nutrition and total microbial analyzed and feasibility of bamboo shoots kimchi products. The results showed cyanide content of fresh-cut bamboo shoots content of 266.21 μg/mL, meanwhile bamboo shoots after boiling and soaking contained 46.73 μg/mL. The nutrition content of bamboo shoots kimchi showed a moisture content of around 89 90%, ash (11-14% dwt), fat (412% dwt), protein (12-18% dwt), carbohydrates (50-73% dwt), crude fiber (9-25% dwt), total bacteria (TPC) and total lactic acid bacteria (LAB) in bamboo shoots ranging from 7.67 to 8.69 Log cells/mL, and 7.60–8.05 Log cells/mL, respectively. The analysis of techno-economics of bamboo shoots kimchi is financially feasible","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 16th ASEAN Food Conference","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0010281701390145","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Betung bamboo shoots are a type of vegetable in the form of young shoots that grow from the roots of the betung bamboo tree. To extend the shelf life of betung bamboo shoots is by processing bamboo shoots into kimchi. The aim of this study is to evaluate the nutrient, microbiological values and the feasibility of bamboo shoot kimchi product. The research conducted: (1) the physical and cyanide content of fresh and processed bamboo shoots, (2) making bamboo shoots kimchi, (3) nutrition and total microbial analyzed and feasibility of bamboo shoots kimchi products. The results showed cyanide content of fresh-cut bamboo shoots content of 266.21 μg/mL, meanwhile bamboo shoots after boiling and soaking contained 46.73 μg/mL. The nutrition content of bamboo shoots kimchi showed a moisture content of around 89 90%, ash (11-14% dwt), fat (412% dwt), protein (12-18% dwt), carbohydrates (50-73% dwt), crude fiber (9-25% dwt), total bacteria (TPC) and total lactic acid bacteria (LAB) in bamboo shoots ranging from 7.67 to 8.69 Log cells/mL, and 7.60–8.05 Log cells/mL, respectively. The analysis of techno-economics of bamboo shoots kimchi is financially feasible