Potensi rebung sebagai pangan fungsional: Tinjauan literatur

Author(s): Aulia Wulan Pramitri, Anita Rahmiwati, Fatmalina Febry, Suci Destriatania
DOI: 10.30867/gikes.v7i3.3274

Abstract

Background: Bamboo shoots contain bioactive compounds that warrant investigation as functional food ingredients.

Objectives: This structured narrative review examined their antioxidant potential and the effects of processing.

Methods: Searches were conducted in February 2025 in PubMed, ScienceDirect, Scopus, Google Scholar, and Garuda for publications from 2014–2024. Selection used the PICOS framework and a PRISMA-based flow. Of 60 records identified, 21 articles were included and synthesized descriptively and comparatively.

Results: The reviewed literature described dietary fiber, phenolics, flavonoids, and phytosterols, alongside antioxidant activity. Fermentation was reported to enhance some bioactive components, whereas thermal processing could improve safety while reducing some antioxidant activity. Findings varied by bamboo species, analytical method, and processing technique.

Conclusion: Bamboo shoots show potential for functional food development, including products for micro, small, and medium enterprises. Clinical studies are needed to establish their health benefits in humans.

Keywords

Antioxidant activity, bamboo shoots, bioactive compounds, functional food, metabolic health

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References

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DOI: http://dx.doi.org/10.30867/gikes.v7i3.3274

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