CONSTRUCTION PROCESSES AS FUNCTIONAL FOODS OF FIBER SOURCES.

Abstract

Research drying processed snack food seasoned with bamboo shoot base has been done with the aim of studying the seasoned dried bamboo shoot processing as a functional food source of fiber. The study involved treatment of soaking in a solution of salt and seasoning giving the dried bamboo shoots.

The results of the research provided that the drying treatment using a drying oven gave shape to the drying temperature 40 to 60 ° C, humidity 60%.

The results of the research provided that the drying treatment using a drying oven gave shape to the drying temperature 40 to 60 ° C, 60% humidity and drying time of 7 hours with the characteristics of dried bamboo shoots water content of 12.2%, 10.9%, and flower power rendemen 11, 9%. Nutrition content spiced dried bamboo shoots are not much different between the formulations in which the crude fiber content between 2.84 to 4.60%, from 11.1 to 15.2% water, 10.5 to 13.02 ash, protein 20.5 to 23 , 4%, water activity from 0.568 to 0.789 and 4.95 to 5.40% fat.

This spiced dried bamboo shoots can qualify functional food because it contains nutritional components and coarse fibers that have a specific physiological function, hold harmless and beneficial to health. Panelist organoleptic value and acceptance is highest in dried bamboo shoots seasoned formulation instant seasoning barbeque flavor panelists favored by a score of 3.8