| Abstract | Effect of ohmic heating on preparation of ferm ented bamboo shoot was carried out in this study. At first, the different of percent NaCl (w/v) in salt solutions (5%, 10% and 15%) at different voltage gradient (5 V/cm, 10 V/cm and 15 V/cm) were determined electrical conductivity which 15% NaCl are the highest the electrical conductivity follows by 10% NaCl and 5% NaCl respectively. The 10 V/cm voltage gradient and 10% NaCl was used to determine the optimum condition of fermented bamboo shoots heating. The optimum condition of fermented bamboo shoot by using ohmic heating was determined in term of ratio between bamboo shoot and salt solution, pH values and time. The different of ratio between bamboo shoot and salt solution (25: 100, 50: 100 and 75: 100) were evaluated heating time, color and texture of bamboo shoot. It was found that the ratio between bamboo shoot and salt solution at 50: 100 was suitability of ohmic heating because t he heating time of the ratio between bamboo shoot and salt solution at 25: 100 and 50: 100 were closeness. For color, the parameters of L*, a* and b* value of different bamboo shoot: salt solution were not significantly different (P>0.05). For texture, hardness value of different bamboo shoot: salt solution, namely 25: 100, 50: 100, and 75: 100 were 13 , 964.595 g, 12 , 666.057 g, and 11 , 762.843 g respectively. The different of time (10 min, 20 min, and 30 min) and different of pH values (3.0, 3.5, and 4.0) were evaluated color, texture and total viable plate count the experiment of bamboo shoot. Time at 30 min and pH 3.0 is the high est values of L*, a* and b* parameter of bamboo shoot which are 65.793 , - 1.947 and 36.04 0 respectively. For texture, time at 30 min and pH 3.0 is the lowest hardness value of bamboo shoot which is 11 , 596.955 g. For total viable plate count, time at 30 min a nd pH 3.0 can be the most microbial reduction of bamboo shoot. It can be seen, the best condition for heating of fermented bamboo shoot which is time 30 min, pH 3.0 and the ratio between bamboo shoot and salt solution at 50: 100. The pH values and time wer e determined the correlation coefficient on the quality of bamboo sho ot which were color, texture and total viable count of bamboo shoot. Time was more interactive than pH value on the quality of bamboo shoot. Ohmic heating method and conventional method were compared in term pH, color, texture and total viable plate count of fermented bamboo shoot which stored for month. For pH of fermented bamboo shoot, the pH values of ohmic heating method and conventional method were decreased during storage. For color of fermented bamboo shoot, t he L* values of ohmic heating method was more than conventional method but a* and b* of ohmic heating method was less than conventional method . For texture of fermented bamboo shoot, hardness values of ohmic heating method and conventional method were decreased during storage. For microorganism, t otal colony count of ohmic heating method was less than conventional method that was 0.6 logcfu/g during storage . It can be seen, ohmic heating method was more effective than convention al method for heating of fermented bamboo shoot. |