PENGEMBANGAN INOVASI SUPERBURDAS UNTUK MENDUKUNG PELESTARIAN PANGAN LOKAL KHAS MELAYU SAMBAS

Abstract

This study aimed to develop dried fern leaf products as the basic ingredient of SuperBurdas, a local processed food typical of Malay Sambas, with a focus on optimizing the rehydration power. The main treatment involved blanching process with the addition of sodium metabisulfite. Results showed that the addition of sodium metabisulfite was able to reduce the water content of dried fern leaves to 9.05%, while increasing the rehydration ratio to 627.39%. In contrast, the control treatment without sodium metabisulfite produced the highest moisture content of 11.35% and the lowest rehydration ratio of 550.64%. The use of sodium metabisulfite proved effective in maintaining the texture, color, and sensory quality of fern leaves after the drying process, while increasing the stability and shelf life of the product.