Abstract
Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
Highlights
Tapai is one of the typical Indonesian fermented products
The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics
Uji Kadar Alkohol pada Tapai Ketan Putih dan Singkong Melalui Fermentasi dengan Dosis Ragi yang Berbeda
Summary
This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai merupakan salah satu makanan tradisional Indonesia yang dihasilkan dari proses fermentasi bahan pangan yang mengandung karbohidrat atau sumber pati. Beberapa bahan sumber karbohidrat yang telah dimanfaatkan sebagai bahan pembuatan tapai antara lain dari buah sukun (Santoso dan Prakosa, 2010), biji teratai (Khairina, et al, 2008), ubi kayu (Asnawi, et al, 2013; Yusmarini et al, 2019) dan beras ketan (Sutanto dan Martono, 2006; Yusmarini et al, 2019). Warna merupakan salah satu atribut mutu tapai yang juga sangat diperhatikan.
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