Analysis of Fiber Content and Antioxidant Activity of Bamboo Shoots (Dendrocalamus asper) to Support Functional Foods

Abstract

The purpose of food consumption extends beyond meeting the body's nutritional requirements, increasingly emphasizing the potential of food as a form of medicine or health enhancer. Functional foods, which can be integrated into daily menus without specific dosage requirements, present a favorable nutritional option. In the archipelagic region of Southeast Sulawesi, characterized by extensive forests, bamboo shoots thrive abundantly. Consequently, the local community in this area has acknowledged and incorporated bamboo shoots as a dietary component. This study aims to explore the content of bamboo shoots and analyze protein, carbohydrate, and fiber levels. The research employs various methods, including phytochemical screening, alkaloid testing, flavonoid testing, saponin, tannin, triterpenoid, and steroid assessments, as well as content analysis, proximate analysis, carbohydrate analysis, and fiber level analysis. The study outcomes reveal the presence of alkaloids and flavonoids in bamboo shoots, with protein levels at 2.6 g/100 g, carbohydrate levels at 4.10 g/100 g, and fiber levels at 2.40 g/100 g. It can be concluded that bamboo shoots have important secondary metabolites, namely flavonoids and alkaloids, which may have health benefits such as being anti-inflammatory, antiviral, and inhibitory of allergies.