The effect of rice types on chao properties during fermentation

Meysi Azkiyah,Amran Laga,Meta Mahendradatta,Riku Shimomura

doi:10.20956/canrea.v4i2.380

Abstract

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

Highlights

Chao is a traditional Indonesian food from Pangkajene dan Kepulauan (Pangkep) in South Sulawesi that is not commonly known by the general public
During the second stage of fermentation, pH was measured, lactic acid content, total lactic acid bacteria, and total yeast was analyzed on days 3, 5, and 7
Red rice contains a high amount of protein (7.45%) [11] which can function as a nitrogen source that is required for the growth of Lactic Acid Bacteria (LAB)

Summary

Introduction

Chao is a traditional Indonesian food from Pangkajene dan Kepulauan (Pangkep) in South Sulawesi that is not commonly known by the general public. This traditional delicacy is made from fermented fish and white rice. The type of fish that are commonly used in Chao production is low-value fish such as anchovies (Teri). Pangkep communities typically use Chao as a seasoning, condiment ingredient, or as a side dish. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic, and salty taste [1]

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Conclusion