Evaluation of Nutrient, Microbial and Economy Values of Bamboo

Shoots (Dendrocalamus Asper) Kimchi

Luthfiara Ghiyats Patiya

1,*

, Ade Chandra Iwansyah

2,*,†

, Haverlly

and Ashri Indriati

Pasundan University, Faculty of Engineering, Setiabudhi Street, Bandung, West Java, Indonesia

Research Center for Appropriate Technology, Indonesia Institute of Sciences,

KS Tubun No. 5 Subang 41213, West Java, Indonesia

Keywords: Bamboo Shoots, Dendrocalamus Asper, Kimchi, Lactic Acid Bacteria, Tecno-economics.

Abstract: Betung bamboo shoots are a type of vegetable in the form of young shoots that grow from the roots of the

betung bamboo tree. To extend the shelf life of betung bamboo shoots is by processing bamboo shoots into

kimchi. The aim of this study is to evaluate the nutrient, microbiological values and the feasibility of bamboo

shoot kimchi product. The research conducted: (1) the physical and cyanide content of fresh and processed

bamboo shoots, (2) making bamboo shoots kimchi, (3) nutrition and total microbial analyzed and feasibility

of bamboo shoots kimchi products. The results showed cyanide content of fresh-cut bamboo shoots content

of 266.21 µg/mL, meanwhile bamboo shoots after boiling and soaking contained 46.73 µg/mL. The nutrition

content of bamboo shoots kimchi showed a moisture content of around 89 - 90%, ash (11-14% dwt), fat (4-

12% dwt), protein (12-18% dwt), carbohydrates (50-73% dwt), crude fiber (9-25% dwt), total bacteria (TPC)

and total lactic acid bacteria (LAB) in bamboo shoots ranging from 7.67 to 8.69 Log cells/mL, and 7.60–8.05

Log cells/mL, respectively. The analysis of techno-economics of bamboo shoots kimchi is financially feasible

to run.

1 INTRODUCTION

Indonesia is an agricultural country that has abundant

natural resources. Various types of plants can grow

well and have functional properties that are beneficial

to human health. The Director of Business

Development and Investment of the Directorate

General of Agriculture Product Processing and

Marketing (PPHP) of the Ministry of Agriculture

stated that currently, national fruit and vegetable

consumption is approximately 40kg /capita/year. The

consumption level is still below the standard of

adequate food for fruits and vegetables set by FAO,

which is 65.75 kg /capita/year (Badan Pusat Statistik,

2012).

One of the typical vegetables consumed by

Indonesian people is bamboo shoots. Bamboo shoots

are a typical plant of the Asian continent (Handoko,

2003). Bamboo shoots are young shoots from

bamboo trees that grow from the roots of bamboo

trees (Rachmadi, 2011). Bamboo shoots are one type



These authors contributed equally

†

Corresponding author email.

of vegetable that has been known and consumed by

humans in various parts of the world. Bamboo shoots

have a crunchy, sweet texture and have a distinctive

smell of bamboo shoots (Rizkiyani et al, 2016).

The ingredients contained in fresh bamboo shoots

are water, protein, carbohydrates, fiber, fat, vitamin

A, thiamin, riboflavin and vitamin C and some

minerals including calcium, phosphorus, iron and

potassium. The content of protein, fat and

carbohydrates in bamboo shoots is not much different

compared to other vegetables. The dietary fiber

content in bamboo shoots is quite high, which is

around 2.56%, 10% higher than other tropical

vegetable species such as 1.27% soybean sprouts,

0.61% cucumber and mustard 1.01% (Handoko,

2003).

Vegetables, especially those with green leaves,

are one good food because they contain vitamins and

minerals, including vitamin C, provitamin A, iron,

and calcium. Vegetables can grow in a variety of

different environmental and temperature conditions,

Patiya, L., Iwansyah, A., Haverlly, . and Indriati, A.

Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi.

DOI: 10.5220/0010281700002964

In Proceedings of the 16th ASEAN Food Conference (16th AFC 2019) - Outlook and Opportunities of Food Technology and Culinary for Tourism Industry, pages 139-145

ISBN: 978-989-758-467-1

139

so they vary in variety. One of the properties of

vegetables is that they quickly wither and rot due to

inadequate handling of off-harvest. To extend the

shelf life can be done by various processing, for

example made kimchi, pickles, sauerkraut, salted

vegetables, crackers, and others.

The processing of vegetables that is currently

starting to attract the public is Kimchi. Kimchi is a

kind of pickled vegetable fermented with hot spices.

Vegetables salted for several hours are then washed

and given spices made from a mixture of krill shrimp,

fish sauce, garlic, ginger, and red chili powder. In

addition, kimchi is also believed to be beneficial for

the health of the human body because it contains high

levels of dietary fiber and has a low-calorie content

(Park et al 2014).

The lactic acid fermentation process occurs

perfect if the factors that affect the growth of lactic

acid bacteria can adequately control. At the beginning

of the general fermentation of lactic acid bacteria that

grow is Leuconostoc mesenteroides. Factors that

influence the growth of lactic acid bacteria include

fermentation temperature, salt levels added, and the

presence of nutrients (Azka et al, 2014).

According to Pradani and Hariastuti (2009), the

fermentation process in vegetables influenced by the

level of salt solution used. The level of salt solution

that is too low (less than 2.5%) results in the growth

of decomposing bacteria and proteolytic bacteria

(bacteria that break down proteins), while high salt

concentrations exceeding 10% do not recommend

because they can cause the growth of halophilic

bacteria or even inhibit the ongoing fermentation

process (Pradani and Hariastuti, 2009). The level of

salt that is too high will reduce acid production. The

concentration of salt causes lactic acid bacteria to be

less able to convert sugar and create yeast growth

(Sadek et al, 2009). According to Ali (2014), the

addition of salt in the fermentation process can help

reduce oxygen solubility in water and can inhibit the

activity of proteolytic bacteria.

There have been many studies on fermentation of

vegetables and fruits, such as Wulan's (2004) research

on carrot particles, Saskia et al. (2017) regarding

bamboo shoots, Fathonah (2009) regarding salted

mustard, and Lestari's research (2017) regarding

turnip kimchi. Research on bamboo shoot kimchi is

still scared, especially the evaluation of the value of

nutritional content, microbes, and techno-economic

analysis. The aim of this study is to evaluate the

nutrient, microbiological values and the feasibility of

bamboo shoot kimchi product.

2 MATERIALS AND METHODS

2.1 Materials

The material used in making bamboo shoots, which

are 25 kg of betung (Deandrocalamus asper) bamboo

shoots, was obtained in the area of Dawuan Kidul

Village - Subang, West Java-Indonesia (6º32'37.1 "S

107º 41'34.0E). Botanical identification has been

carried out at Herbarium Bogoriense, Biology

Research Center - LIPI (No. 957 /IPH.1.01/if.07/IV/

2018). Salt, chili, garlic, onion, ginger, soy sauce,

sugar, and rice flour obtained from the Traditional

Market in Subang, West Java-Indonesia. The material

used for analysis in the chemical analysis was 25%

HCl, n-hexane, 1N NaOH, 1% phenoftalin,

chloroform, 3N HCl, sodium carbonate, picric acid,

KCN, and distilled water.

The tools used in making bamboo shoots are

plastic basins, plastic gloves, spoons, knives, cutting

boards, filters, knives, and jars. The tools used for

analysis are erlenmeyer, beaker, analytical scales, test

tubes, funnels, flasks, soxhlet, condensers, saucers,

glass bottles, volumetric flasks, furnaces, oven,

desiccators, spectrophotometers, Du-Master, and

pippet 10mL.

2.2 Methods

The research is divided into four stages which

include: (1) physical and cyanide analysis of fresh

and processed bamboo shoots (Fig 1); (2) making

bamboo shoot kimchi; (3) analysis of nutrient content

and total microbial kimchi shoots and (4) calculation

of bamboo shoot kimchi techno-economy.

Figure 1: Fresh Bamboo shoots (A) and processed bamboo

shoots kimchi (B) (Picture: P2 TTG-LIPI collection).

2.3 Sample Preparation

Fresh betung bamboo shoots are sorted and trimmed

to separate the skin and bamboo shoots. Bamboo

shoots are washed three times with running water,

then drained and cut with a uniform size of ± 2-3 mm

thick. Cut bamboo shoots are boiled with 1% salt

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solution soaked, then drained. Bamboo shoots are

then soaked in salt solution with a concentration of

3% (KR.1), 5% (KR.2) and 7% (KR.3) for 5 hours,

drained, washed again. The ingredients are then

mixed into bamboo shoots, packaged in glass jars,

and fermented for 6 days. Bamboo shoot Kimchi is

ready to be analyzed.

2.4 Procedure Analysis

The value of nutrient content observed, namely: water

content (AOAC, 2007), ash content (AOAC, 1999),

fat content and protein content (Lestari, 2017),

carbohydrate levels (Yenrina, 215), crude fiber

content (AOAC, 1995), energy is calculated using

Atwater factors (1g fat = 9 kcal; 1 g protein = 4 kcal;

and 1 g carbohydrate = 4 kcal), and total microbes, ie

total lactic acid bacteria and total plate count (Fardiaz,

1992). Calculation of techno-economic analysis to

determine the feasibility of making bamboo shoot

kimchi.

2.5 Data Analysis

Data presented in mean ± standard deviation (SD).

Analysis of variance (ANOVA) was conducted to see

the differences between treatments using the

Microsoft Excel 2013 program. Techno-economic

calculations were carried out by determining

investment costs, production costs, and business

feasibility tests. The feasibility test has seen from the

results of the break event point calculation, payback

period, benefit-cost ratio, and return of investment of

the entire process of bamboo shoot kimchi.

3 RESULTS AND DISCUSSION

3.1 Physical and Cyanide Content of

Raw Materials

Bamboo shoots contain cyanide compounds,

taxiphylin, which is poisonous for human

consumption, so it needs further processing and

processing to consume it (Singhal et al, 2017). The

results of physical analysis and levels of cyanide in

fresh betung shoots (Table 1) showed that the raw

material of fresh bamboo shoots contained cyanide

content of 266.21 µg/mL. Further processing, boiling

for 20 minutes is done to reduce cyanide content.

Cyanide content in bamboo shoots after boiling and

soaking is 46.73 µg/mL. These results meet the safe

limits of cyanide (HCN) content for consumption

(<50 mg/L) (FAO, 2011).

Table 1: Result of physical analysis and levels of cyanide

of bamboo shoots.

Sample pH

Titrated

acid (%)

Cyanide

(µg/mL)

Fresh bamboo

shoots

6.49 0.01 266.21

Bamboo shoots

resulting from

boiling and soaking

6.21 0.02 46.73

*Data is an average (n=3).

3.2 Nutrition Content of Bamboo

Shoots Kimchi

Bamboo shoots are a food ingredient that often found

in Indonesian cuisine. Diversification of bamboo

shoot products into kimchi provides the added value

of bamboo shoots both economically and their

utilization. One of the uses for bamboo shoots can see

from the substances contained in bamboo shoots.

The nutrition value of betung bamboo shoots (D.

asper) (Table 2) shows that most bamboo shoot

kimchi has a water content of about 89 - 90%. This

result is in line with the research of Rachmadi (2011),

who reported that the water content in bamboo shoots

was 90%

. Bamboo shoot kimchi contains nutrients,

namely: ash (11-14% dwt), fat (4-12% dwt), protein

(12-18% dwt), carbohydrates (50-73% dwt) and

crude fiber (9-25% dwt). These results indicate that

bamboo kimchi has a high content of ash,

carbohydrates, and crude fiber. According to

Kencana et al. (2012), fresh bamboo shoots have high

protein and crude fiber content. Fresh bamboo shoots

have a crude fiber value of around 23-27% BC (Patty

et al, 2012). Besides, the energy of bamboo shoots

kimchi is around 283-475 kcal/100 grams (Table 2).

Table 2: Nutrient content of bamboo shoots kimchi (100g).

Parameter Total

Water (%) 89.24 – 90.42

Abu (%bk) 11.06 – 14.51

Fat (%bk) 4.00 – 12.21

Protein (%bk) 11.52 – 17.85

Carbohydrates (%bk) 50.28 – 73.49

Crude fiber (%bk) 9.48 – 24.95

Energy (kcal) 283.18 – 475.26

*Data is an average (n=0)

The ash content is quite high in kimchi bamboo

shoots, indicating that bamboo shoots have high

mineral content as well. According to Iqbal et al.

(2012), the high ash content in a plant shows a high

mineral content. Iwansyah et al. (2018), reported that

betung bamboo shoot flour has high potassium, zinc,

and iron minerals.

Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi

141

3.3 Microbial

Bamboo shoot Kimchi is a fermented product from

betung bamboo shoots (Dendrocalamus asper), but

gradually, the fermentation of Kimchi is dominated

by lactic acid bacteria. The microbiological

parameters of bamboo shoot kimchi carried out

include: total bacterial total plate count (TPC) method

and total lactic acid bacteria.

Table 3: Average total lactic acid bacteria (LAB) and total

plate count of bamboo shoots kimchi.

Sample

Total Mikrobes*

Total LAB

(Log sel /mL)

Total Plate Count

(Log sel/mL)

K.Rebung 1 7.60

8.69

K. Rebung 2 7.87

7.67

K. Rebung 3 8.05

7.92

*Data is average (n=9); a>b, different letters in each

column state significantly (P<0.05).

The total microbial results of bamboo shoot

kimchi (Table 3) showed that the total bacteria (TPC)

and total lactic acid bacteria (LAB) in bamboo shoots

ranged from 7.67-8.69 Log cells/mL, and 7.60-8

respectively. , 05 Log cells/mL. The results of the

analysis of variance showed that the salt

concentration had a significant effect on the average

value of total bacteria (TPC) and total lactic acid

bacteria. Duncan's further test, total bacteria (TPC) in

bamboo shoot kimchi with a 3% (KR.1) salt solution

soaking had the highest total bacterial count (8.69 cell

log/mL) followed by KR.2 and KR.3. Similarly, for

lactic acid bacteria, bamboo shoots with a 7% (KR.3)

saline immersion treatment had the highest total lactic

acid bacteria (8.05 cell log/mL) followed by KR.1

and KR.2 (Table 3). This result is in line with the

research of Chae and Ta Huang. (2009) which states

that the kimchi fermentation rate influenced by salt

concentration and temperature.hi carried out include:

total bacterial total plate count (TPC) method and

total lactic acid bacteria.

According to Chae and Ta Huang. (2009),

optimum kimchi is consumed if it contains 0.6-0.8%

acid titration (pH 4.2), 3% NaCl, and its organic acid

content is quite high. Some LABs have certain

antimicrobial activities that are useful in preserving

Kimchi. Kimchi's fermentation process is divided

into three stages, namely: (1) a number of

Leuconostoc mesenteroides and lactic acid bacteria

produce metabolites in the form of lactic acid, acetic

acid, ethanol, mannitol, carbon dioxide, and organic

acids, and inhibit the propagation of aerobic bacteria;

(2) reduced number of Leuconostoc mesenteroides

(stunted growth) and Lactobacillus plantarum,

homofermentative lactic acid bacteria, actively

polymerizes and produces lactic acid and creates a

sour taste in kimchi; and (3) Lactobacillus plantarum

and Lactobacillus brevis active during the final stages

of fermentation affect the maturation of Kimchi

(Chae and Ta Huang, 2009).

3.4 Technoeconomic Analysis

Economic aspects are important enough to know the

feasibility of a business. In this section, the business

prospect of making bamboo kimchi viewed from a

financial issue. The purpose of this analysis is to

determine whether or not the kimchi bamboo shoots

are feasible to develop. The assumptions taken in the

cost analysis in the business of bamboo shoots are as

follows:

1. Production capacity of 10 kg of Kimchi bamboo

shoots/day, with the need for bamboo shoots of 10

2. Calculated 25 working days in a month

3. Prices are based on 2019

4. Selling price per 200 grams = Rp. 10.500

The costs incurred to run a business consist of

investment costs and production costs. Investment

costs are fixed costs whose magnitude is not affected

by the number of products produced (Kusuma and

Mayasti, 2015). The techno-economic analysis is

calculated based on details of investment costs in

bamboo shoot kimchi businesses (Table 4) as well as

production costs, which are costs during the

production process (Table 5).

The results of economic analysis (Table 6) show

that the business of making bamboo shoots is

financially feasible. The level of business feasibility

can see from the calculation value of the Benefit-Cost

Ratio. Benefit-Cost Ratio is a method to find out

whether a business is profitable or not profitable, if

the BCR value is> 1 then a feasible business is

continued but if BCR <1 then the business is not

feasible or loses. BCR value (Table 6) shows more

than one that is 1.21, meaning that from each unit of

capital issued will be obtained results (income) of

1.21 times. For example, for every Rp. One thousand

issued will get Rp.1210-.

Break Event Point (BEP) is the state of a business

when it does not earn a profit and does not suffer

losses (Fuad, 2006). BEP shows a value where the

sale of production equals the cost of production, so

expenditure equals income. The BEP value can be

used

to make decisions relating to the reduction or

addition of selling prices, costs, and profits. The BEP

value (Table 6) in this bamboo shoot kimchi business

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Table 4: Investment costs.

No Description Total Price (Rp) Total (Rp)

1 Gas stove 1 pieces 350.000 350.000

2 Gas cylinders 1 pieces 800.000 800.000

3 Big pan 2 pieces 500.000 1.000.000

4 Knife 2 pieces 15.000 30.000

5 Cutting board 2 pieces 20.000 40.000

6 Scales 1 pieces 140.000 140.000

7 Large basin 4 pieces 20.000 80.000

8 Filter 2 pieces 15.000 30.000

9 Small basinl 4 pieces 10.000 40.000

10 Seasoning grinder 1 pieces 80.000 80.000

11 Tablespoon 1 dozen 8.000 8.000

12 Refrigerator 1 pieces 2.000.000 2.000.000

13 Rent a building 1 year 5.000.000 5.000.000

14 Administrative support 1 set 150.000 150.000

Amount of invesment cocts 9.748.000

Tool shrinkage (10%) 974.800

Capital interest: 11% x Rp. 9.748.000 1.072.280

Buildinh maintenance 3% x Rp. 5.000.000 150.000

Total fixed costs 2.197.080

Total fixed costs/day (FC) 87.883

Table 5: Production/Operational Costs.

No Description Total Unit Price/unit (Rp) Total (Rp)

1 Rebung Betung 7.3 kg 15.000 109.500

2 Fresh chili 0.2 kg 20.000 4.000

3 Chili powder 0.2 kg 45.000 9.000

4 Onion 0.3 kg 13.900 4.170

5 Garlic 0.1 kg 16.500 1.650

6 Ginger 0.2 kg 50.000 10.000

7 Salt 0.6 kg 10.000 6.000

8 Sugar 0.2 kg 18.000 3.600

9 Glutinous rice flour 0.3 kg 20.000 6.000

10 Salty soy sauce 0.2 kg 15.000 3.000

11 Plastic packaging 100 Pcs 1.000 100.000

12 Employee wages 2 Person 25.000 50.000

13 Water use - - - 5.000

14 Gas usage 3 Kg 6.600 19.800

15 Use of electricity 10 Kwh 1.500 15.000

Total production / operation 346.720,00

Fixed cost / day 438.811,20

Variable Cost 346.720,00

Total Cost 785.531,20

Table 6: Business feasibility criteria.

Fixed Cost/day Rp. 87.883,20

Variable Cost Rp. 346.720,00

Cost of goods sold Rp. 8.692,06 / package 200 gra

Sales results/day Rp. 525.000,-

Benefits/day Rp. 90.396,80

Break Event Point 51 package (200 g) / day

Pay Back Period 5 year

Benefit-Cost Ratio 1.21

Return of Investment 21%

Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi

143

will break even (meaning no profit and no loss) if you

can sell 51 packs of the product (200 g) per day with

a selling price of Rp. 10.500 per package. One of the

goals that achieved in carrying out a business is the

return of funds issued as a business investment.

Payback Period (PBP) is one method that can be used

to find out how long cash inflows can cover the cash

outflows that are used as an initial investment (Fuad,

2006). The results of PBP calculations (Table 6) for

bamboo shoot kimchi is five years. It shows that in

about five years, the business capital of making

bamboo shoot kimchi will return. The results of the

calculation of Return on Investment (ROI) show that

from every Rp.100 financing issued, a profit of Rp.

2100 -.

CONFLICT OF INTEREST

There is no conflict interest in this paper.

ACKNOWLEDGMENTS

The authors would like to thank the Ministry of

Research and Technology and Higher Education

(Kemenristekdikti) - the Republic of Indonesia and

Indonesian Institute of Sciences for financial (No:

21/P/PRL_LIPI/INSINAS-1/III/2018) and technical

support.

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