Search results for: Luh Putu T. Darmayanti

Authors: Luh Putu T. Darmayanti, A. A. Duwipayana, I Nengah K. Putra, Nyoman S. Antara

Abstract:

Processing tabah bamboo shoot as fermented pickle is one of the way to increase the shelf life of this bamboo shoot. The advantage of this shoot is low concentration of hydro cyanic acid (HCN) make it potential for functional food product. This study aimed to determine the characteristic of tabah bamboo shoot pickle such as total of lactic acid bacteria (LAB), pH, total acidity, and hydro cyanic acid (HCN) content, and also find the LAB’s type involved during fermentation, and organic acids’ profiles. The pickle was made by natural fermentation with 6% salt concentration and fermentation conducted for 13 days. The result showed during the fermentation time, in the 4th day LAB’s number was highest as much as 72 x 107 CFU/ml and the lowest pH was 3.09. We also found decreasing in HCN from 37.8 ppm at the beginning to 20.52 ppm at the end of fermentation process. The organic acids detected during the fermentation were lactic acid with the highest concentration was 0.0546 g/100 g and small amount of acetic acid. By using PCR method, the 18 of LABs which had rod shape were detected as member of Lactobacillus spp., in which 17 strains detected as L. plantarum.

Keywords: Fermentation, LAB, pickle, tabah bamboo shoot.

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Authors: I Putu Eka N. Kencana, I Wayan Mertha

Abstract:

As an entity of the tourism system, local communities were considered have better understanding of their region as well as influenced positively or negatively by the tourism activities in the region. This paper aimed to study role of community involvement in the development of ecotourism at Kintamani Bali from two perspectives of view, i.e. participation in the process of initiatives and participation in the utilizing the economic benefits of tourism. Thorough participation as an antecedent of social capital form, the sustainability of ecotourism at Kintamani could be expected.

Keywords: Community involvement, ecotourism, participation, social capital.

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