Studi Pembuatan Kerupuk Rebung

Abstract

At first the oyster mushrooms is to be vegetables, therefore processing is needed to increase the value—added. Food that can be made from bamboo shoot among others are pickle, salted vegetable, flour,vinegar and chip. Bamboo shoot is good for body for treat of liver sirosis, cough, fever and can alleviate stroke risk. The aim of this research was to know the effect of sodium metabisulfite concentration and amount of bamboo shoot porridge on the quality of chip produced. The research had been performed using completely randomized design (CRD) with 2 factors, i.e : sodium metabisulfite concentration (K) : (0 , 200 , 400 and 600 ppm) and amount of bamboo shoot porridge (R) : (40%, 60%, 80% and 100%). Parameters analyzed were moisture content, fiber content, sulfite residue, organoleptic value of color (before and after frying), texture and taste. The results showed that sodium metabisulfite concentration had highly significant effect on the moisture content, fiber content, sulfite residue, organoleptic value of color (before and after frying), texture and taste. The amount of bamboo shoot porridge had highly significant effect on the moisture content, fiber content, color after frying, texture, taste and had significant effect on sulfite residue and color before frying. The interaction of sodium metabisulfite concentration and amount of bamboo shoot porridge had significant effect on color after frying, had significant effect on taste and had no significant effect on the moisture content, fiber content, sulfite residue, color before frying and taste. The 1000 ppm of sodium metabisulfite and the 60% of bamboo shoot porridge produced better and more acceptable quality of chip.