<![CDATA[AbstrakIndonesia adalah negara dengan keanekaragaman hayati kedua terbesar di dunia. Banyak di antaranya merupakan tumbuhan yang bersifat fungsional dan memiliki manfaat untuk kesehatan manusia, salah satunya yaitu rebung. Perendaman dan perebusan merupakan cara umum yanng sering digunakan untuk pengolahan rebung sehingga rebung memiliki daya simpan yang rendah. Pengolahan lanjutan diperlukan untuk mempertahankan daya simpan rebung sebagai pangan fungsional, terutama melalui cara fermentasi. Tujuan penelitian ini adalah mempelajari efek konsentrasi garam dan lama fermentasi terhadap mutu fisiko-kimia, total bakteri asam laktat, dan organoleptik kimchi rebung (Deandrocalamus asper). Desain eksperimental dengan rancangan acak kelompok (RAK) dengan pola faktorial. Faktor kesatu (α) yaitu konsentrasi garam (3%, 5% dan 7%) dan yang kedua (β) yaitu lama waktu fermentasi (2 hari, 4 hari dan 6 hari) dengan tiga kali pengulangan. Karakteristik fisikokimia, total bakteri asam laktat dan organoleptik dari kimchi rebung dianalisis. Berdasarkan hasil penelitian didapatkan bahwa terdapatnya pengaruh konsentrasi garam, lama fermentasi serta interaksi keduanya terhadap kadar pH, serat kasar, dan daya terima rasa kimchi rebung. Total bakteri asam laktat rebung dan persen kadar air dipengaruhi dengan baik oleh konsentrasi garam, sedangkan kadar abu, lemak, protein, warna, aroma dan tekstur kimchi rebung dipengaruhi oleh lama fermentasi.Kata kunci: bakteri asam laktat, fermentasi, karakteristik kimia, kimchi, rebung AbstractIndonesia has abundant natural resources. Various types of plants can grow well and have properties that are beneficial to human health. One of the plants that grow well in Indonesia is bamboo shoots. Bamboo shoots has been being processed by soaking and boiling only, but the shelf life of bamboo shoots is still very low. Further processing to extend the shelf life of bamboo shoots as food and functional food should be done through fermentation. This study aims to determine the effect of salt concentration and fermentation time in physicochemical, microbial characteristics, and organoleptic of bamboo shoot kimchi (Dendrocalamus asper). The experimental design was a factorial randomized block design (RBD). The first factor (α) was salt concentration (3%, 5% and 7%) and the second factor (β) was duration of fermentation (2 days, 4 days and 6 days) with three times replication. Physicochemical characteristics, total lactic acid bacteria, and organoleptic of bamboo shoot kimchi were analyzed. The results showed that the concentration of salt, the duration of fermentation, and its interaction influenced pH value, crude fiber, and the taste of bamboo shoots kimchi. The salt concentration affected the moisture content and total lactic acid bacteria of bamboo shoots, meanwhile ash content, fat, protein, color, aroma, and texture of bamboo shoot kimchi influenced by fermentation time.Keywords: bamboo shoots, fermentation, kimchi, lactic acid bacteria, physicochemical]]>
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