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All Journal International Journal of Eco-Innovation in Science and Engineering (IJEISE)
Ulfa Setiwati
Universitas PGRI Semarang, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Sensory and Microbiological Properties of Pickled Bamboo Shoots (Bambusa vulgaris) Mokhammad Khoiron Ferdiansyah; Ulfa Setiwati; Enny Purwati Nurlaeli; Fafa Nurdyansyah
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 01 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i01.14

Abstract

Most people currently preserve bamboo shoots (Bambusa vulgaris) that have been harvested using alum which has an adverse effect on the human body. Alternative preservation of bamboo shoots can be done by making bamboo shoots using a solution of sugar and salt solution. This study aims to determine the effect of salt and sugar concentrations on the sensory and microbiological properties of pickled bamboo shoots. The design used was the factorial method in the basis of a completely randomized designs (CRD) using two factors, namely salt solution and sugar solution. The formulation used were sugar concentration 1%; 2%; 3% and salt concentration 10%; 12.5%; 15% Sensory test results showed that the concentration of sugar and salt affected the hedonic test values of color, aroma, and texture. Whereas microbiological analysis showed that there is an increase in the total plate count by increasing fermentation time
Co-Authors Enny Purwati Nurlaeli Fafa Nurdyansyah Ferdiansyah, Mokhamad Khoiron