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The characteristics of tabah bamboo (Giganthochloa nigrociliata) shoots fresh-cut in various immersing solution concentrations of sodium hypochlorite solution and the storage time at low temperature
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| Author:
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PANDE KETUT DIAH KENCANA, BAMBANG ADMADI HARSOJUWONO
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| Abstract:
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This study aims at determining the effect of sodium hypochlorite solution concentration and storage time on the characteristics of fresh-cut tabah bamboo (Giganthochloa nigrociliata) shoots and to determine the concentration of sodium hypochlorite solution and storage time to produce fresh-cut tabah bamboo shoots with the best quality characteristics. This research was conducted by using a factorial completely randomized design with two factors. The first factor was the concentration of sodium hypochlorite solution with 3 levels, namely 0, 100, 200 ppm, while the second factor was the length of storage with 5 levels, namely 0, 1, 2, 3 and 4 weeks. Thus, there were 15 combination treatments that repeated 3 times therefore there were 45 experimental units. The data obtained were analyzed of variant and continued with Duncan's multiple range test. The variables observed included brightness, total sugar reduction, total soluble solids, total acid (pH), fiber content, texture and total plate count. The results showed that the concentration of sodium hypochlorite solution, storage time and interaction had a very significant effect on brightness, texture, fiber content, total soluble solids, total acid and preference for color, hardness, flavor. Concentration of sodium hypochlorite solution, storage time and interaction significantly affected the total sugar reduction and the total plate count of fresh-cut tabah bamboo shoots. The tabah bamboo shoots fresh-cut immersed in 200 ppm sodium hypochlorite solution with length of storage of up to 1 week gave the best characteristics with the brightness value of 6.58-67.25, texture (hardness) of 58.76-66.13 N/ m2, fiber content of 3.47-3.56%, total sugar reduction of 0.10-0.12%, total soluble solids of 1.61-1.89 oBrix, total acid of 0.22-0.31%, total plate count of 3.20-3.41 log cfu/g, preference for color, hardness and flavor between like to very like. In addition, fresh-cut tabah bamboo shoots contain the flavor forming compounds which include acetic acid, triphenylphosphin oxide, ethyllinoleate, hexadecanoic acid and testosterone.
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| Keyword:
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fresh-cut, tabah bamboo shoots, sodium hypochlorite concentration, storage time, quality characteristics
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.02.488
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| Download:
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