Studies on tape ketan--an Indonesian fermented rice food.
Preparation of a tape ketan starter material called ragi tape was described by using pure cultures of A. rouxii, S. cerevisiae, P. anomale (HA 122) and P. anomale (HA 893) grown on rice. In a fermentation experiment this self-produced ragi tape was compared with a commercial available ragi tape (NKL). In addition to that, the growth of fungi, yeast and bacteria as well as the biochemical changes during the fermentation process of tape ketan were monitored. To do this, samples were taken periodically after 0, 5, 10, 15, 24, 36, 48 and 60 h fermentation with a commercially available starter (Tebu) at 30 degrees C. Samples were analysed for DM, ash, total N, soluble N, glucose before and after hydrolysis, ethanol, lactic acid, pH and viable cell count. Results show that a palatable product was ready for consumption after 48 h. Finally, tape ketan was prepared using two different samples of Indonesian ragi tape (Tebu) as inoculum and the products were compared by their nutritional constituents.
Siebenhandl
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Institute of Food Technology, University of Agricultural Sciences, Muthgasse 18, A-1190 Vienna, Austria.
Lestario
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Trimmel
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Berghofer
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D004044:Dietary Proteins / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005947:Glucose / Q000378:metabolism; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D019344:Lactic Acid / Q000378:metabolism; D012275:Oryza / Q000378:metabolism*; D010843:Pichia; D012441:Saccharomyces cerevisiae
D004044:Dietary Proteins; D019344:Lactic Acid; D000431:Ethanol; D005947:Glucose