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Rahmat Afrizal
Serambi Mekkah University
Agriculture, Biological Sciences & Forestry

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Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips Herda Hervina; Rahmat Afrizal; Fadlan Hidayat
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Serambi Journal of Agricultural Technology (June 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1099

Abstract

The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were  processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime  paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63.  The best organoleptic of taste was obtained at  concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of  flavour was obtained at  concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of  texture was obtained at  concentration of lime paste (K3 and K2) of 3%  and 5% and soaking time (L1) of 15 minutes that was 3,04.
The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers Khairiah Nur; Rahmat Afrizal; Yuslinaini Yuslinaini
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Serambi Journal of Agricultural Technology (June 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1125

Abstract

Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively
Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips Herda Hervina; Rahmat Afrizal; Fadlan Hidayat
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1099

Abstract

The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were  processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime  paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63.  The best organoleptic of taste was obtained at  concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of  flavour was obtained at  concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of  texture was obtained at  concentration of lime paste (K3 and K2) of 3%  and 5% and soaking time (L1) of 15 minutes that was 3,04.
The Effect of Sodium Bicarbonate (NaHCO3) and Bamboo Shoot Flour (Dendrocalamos Asper) addition on the Quality of Sweet Potato (Manihot Utilisima) Crackers Khairiah Nur; Rahmat Afrizal; Yuslinaini Yuslinaini
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1125

Abstract

Bamboo shoots are bamboo plants that have many health benefits because they are rich in Food fiber and potassium. Making crackers with the addition of bamboo shoot flour is one way of using bamboo shoots in food. The purpose of this study was to see the effect of adding sodium bicarbonate, adding bamboo shoot flour and the interaction of adding sodium bicarbonate and bamboo shoot flour to the quality of cassava crackers. This study followed a completely randomized design with 2 levels with 3 levels namely bamboo shoot flour (10%, 20% and 30%) and sodium bicarbonat (0.01%, 0.02% and 0.03%). The results showed that the best treatment of water content was obtained at 0.01% NaHCO3 and 20% bamboo shoot flour at 12.26%. The best ash content was 10% bamboo shoot flour and 0.03% NaHCO3 2.26%. The color and taste organoleptic tests on bamboo shoot flour and NaHCO3 were 2.33 (disliked) in color and 2.47 (disliked), respectively
Co-Authors Fadlan Hidayat Herda Hervina Khairiah Nur Yuslinaini Yuslinaini