Fermentasi Rebung Bambu Apus (Gigantochloa apus) Secara Spontan dan Karakter Hasil Yang Difermentasi

Abstract

Bamboo shoot fermentation is a process of processing bamboo organic substrates through the activity of enzymes produced by microorganisms. The process of bamboo shoot fermentation generally occurs spontaneously and simply, bamboo shoots are known to contain a lot of carbohydrates which serve as a source of nutrition for microorganisms such as lactic acid bacteria. This study aims to determine the characteristics of apus bamboo shoots (Gigantochloa apus) which are fermented spontaneously. Apus bamboo shoots fermented using a spontaneous fermentation method with the help of water for the fermentation process. Based on the fermentation that has been carried out, the results obtained include changes in color and texture of the spiced bamboo shoots from the first day to the fifth day. Spontaneous fermentation of apus bamboo shoots (Gigantochloa apus) has yield characteristics. The change in the color of the bamboo shoots on the fifth day of fermentation was to become yellowish white and the fermented water was more turbid and the texture of the bamboo shoots became smoother. This shows that the duration of fermentation can affect the physical properties of the product and cause changes in the characteristics of the fermented product.