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Bamboo shoots can be used as a single vegetable or can be mixed with other food ingredients. This study aims to determine the effect of boiling-steaming pretreatment and soaking time on physicochemical properties of bamboo shoots flour. This research used raw material namely “ampel kuning” bamboo shoots ( Bambusa vulgaris schard var. vitula ). The...
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... boiling-steaming treatment had a significant effect on decreasing levels of crude fiber bamboo shoots. Based on Figure 8 the results of analysis of crude fiber levels indicated that the steaming treatment was the best treatment with increasing levels of crude fiber in bamboo shoot flour. During steaming, water vapor diffused into the food slowly and dissolved so that the components of the ingredients contained in the bamboo shoot flour decreased slightly. ...
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... In the hydrolysis of taxiphyllin, glucose and hydroxybenzaldehyde cyanohydrin are produced. The further breakdown of benzoaldehyde cyanohydrin yields hydroxybenzaldehyde and hydrogen cyanide [78,79]. The emission of hydrogen cyanide determines how dangerous cyanogenic glycosides and their derivatives are. ...
Bamboo shoots are a unique and versatile ingredient that has been a part of traditional cuisine and medicine in India for centuries. This review article provides an overview of the culinary heritage of bamboo shoots in India, with a particular focus on the Northeast region. The article discusses the traditional methods of consumption and processing of bamboo shoots, along with the various traditional recipes that use bamboo shoots. The article also explores the nutraceutical potential of bamboo shoots and its bioactive components, along with the role of hydrogen cyanide in bamboo shoots. Furthermore, the impact of bamboo shoots on human health is analyzed. The review concludes with future prospects and the need for further research to fully understand the potential of bamboo shoots as a source of food and medicine.
... Bamboo shoots are reported to contain very high levels of hydrogen cyanide [42] [43]. In the current study, fresh bamboo shoots contained a mean of 117.81 mg/kg HCN as shown in Figure 4. ...
Sebagian masyarakat saat ini mengawetkan rebung bambu (Bambusa vulgaris) yang telah dipanen menggunakan tawas yang memiliki efek buruk pada tubuh manusia. Alternatif pengawetan rebung bambu dapat dilakukan dengan pembuatan pikel rebung menggunakan larutan gula dan larutan garam. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam dan gula terhadap karakteristik pikel rebung ampel kuning. Rancangan yang digunakan yaitu metode faktorial dengan dasar Rancangan Acak Lengkap (RAL) menggunakan dua faktor yaitu larutan garam dan larutan gula. Formulasi yang digunakan yaitu konsentrasi gula 1%, 2%, 3% dan konsentrasi garam 10%, 12,5%, 15%. Hasil penelitian menunjukkan bahwa fermentasi pikel dengan variasi konsentrasi larutan gula dan larutan garam menurunkan nilai kadar air menjadi 85,696%, total gula 0,007%., kandungan asam sianida (HCN) 4,130 ppm, serta mengurangi tingkat kecerahan warna
Jagung merupakan salah satu serealia dan menjadi sumber karbohidrat dan memiliki nilai ekonomi. Jagungdapat diolah menjadi produk setengah jadi yaitu tepung. Tepung jagung perlu dimodifikasi untuk memperbaikisifat kimia seperti kadar proksimat, serat kasar, dan amilosa. sehingga mempunyai prospek sebagai bahanpangan dan bahan baku industri. Nikstamalisasi menggunakan kalsium hidroksida (Ca (OH)2) merupakansalah satu metode modifikasi tepung jagung yang dapat diterapkan. Penelitian ini bertujuan untuk mengetahuipengaruh konsentrasi Ca(OH)2 dan lama perendaman terhadap karakteristik kimia tepung jagung P21nikstamal. Rancangan yang digunakan yaitu metode faktorial dengan dasar Rancangan Acak Lengkap (RAL).Faktor yang digunakan yaitu konsentrasi Ca(OH)2 20%; 40% dan 60%, serta lama perendaman 8 jam; 16 jamdan 24 jam. Hasil penelitian menunjukkan bahwa tepung jagung P21 yang dimodifikasi menggunakan metodenikstamal dapat meningkatkan nilai kadar air (7,37 %) dan kadar abu (2,15 %) serta dapat menurunkan nilaikadar lemak (5,19 %), kadar protein (1,43 %), karbohidrat (by different) (84,94 %), serat kasar (2,36 %), danamilosa (32,21 %).Kata kunci: jagung P21, karakteristik kimia, nikstamalisasi, lama perendaman DOI : https://doi.org/10.33005/jtp.v14i1.2179
