Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners]

Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners]

This study aimed to characterize the physical and chemical properties of fermented bamboo shoot flour (TRF) and fermented bamboo shoot starch (PRF) and to test their potential as thickeners. The research was carried out in 4 stages: sample authentication, TRF preparation and characterization, PRF pr...

Full description

Bibliographic Details
Main Authors: Rohadi Rohadi, Adi Sampurno, Bambang Kunarto
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2022-08-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Subjects:
bamboo shoots, fermentation, gel, starch, viscosity
Online Access:https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/5501

Internet

https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/5501

Similar Items