PENGARUH SUHU DAN WAKTU BLANCHING TERHADAP KARAKTERISTIK FISIK DAN KIMIA PRODUK REBUNG BAMBU TABAH KERING (Gigantochloa nigrociliata (Buese) Kurz)

Authors

  • I Made Fajar Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Diah Kencana Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
  • Gede Arda Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

DOI:

https://doi.org/10.24843/JBETA.2014.v02.i01.p03

Keywords:

Bamboo Shoot, Blanching, Physical and Chemical

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu blanching terhadap karakteristik fisik dan kimia rebung bambu Tabah kering. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap faktorial dengan dua faktor. Faktor pertama yaitu suhu blanching terdiri dari 25oC, 50oC, 60oC dan 70oC. Faktor kedua yaitu waktu blanching terdiri dari 10, 15 dan 20 menit. Hasil penelitian menunjukkan bahwa interaksi suhu dengan waktu blanching berpengaruh terhadap kadar air, vitamin C dan protein rebung bambu Tabah kering. Perlakuan suhu blanching 50oC dengan waktu blanching 10 menit merupakan perlakuan terbaik dengan kadar air 9,33% bb (basis basah), daya rehidrasi 259,07%, kadar abu 14,05% bk (basis kering), kadar lemak 8,29% bk, vitamin C 26,63 mg/100g dan protein 31,81% bk.

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Published

2015-12-11

How to Cite

Fajar, I. M., Kencana, D., & Arda, G. (2015). PENGARUH SUHU DAN WAKTU BLANCHING TERHADAP KARAKTERISTIK FISIK DAN KIMIA PRODUK REBUNG BAMBU TABAH KERING (Gigantochloa nigrociliata (Buese) Kurz). Jurnal BETA (Biosistem Dan Teknik Pertanian), 2(1), 1–9. https://doi.org/10.24843/JBETA.2014.v02.i01.p03

Issue

Vol. 2 No. 1 (2014): April

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