Isolation and Identification of Microorganisms from Fermented Glutinous Rice Using Black Bamboo (Gigantochloa Atroviolacea) and Sweet Bamboo (Gigantochloa Atter)

PURNOMO, GLADYS DELAROSA and Lindayani, - and Hartayanie, Laksmi (2013) Isolation and Identification of Microorganisms from Fermented Glutinous Rice Using Black Bamboo (Gigantochloa Atroviolacea) and Sweet Bamboo (Gigantochloa Atter). In: The 4 th International Conference of Indonesian Society Lactic Acid Bacteria (ISLAB), 25th – 26th January 2013, Yogyakarta.


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Fermented glutinous rice is a kind of traditional food from glutinous rice fermented with ragi. The typically containers used for fermentation glutinous rice are banana leaves, plastic bottles, etc. Some efforts to increase local knowledge or use natural resources from environment is very important, for the example is to use bamboo. Traditional Chinnese food was made using bamboo to get a spesific flavor, so in this research bamboo was used as a container of fermented glutinous rice. The purpose of this study was to identify the microorganisms found in fermented glutinous rice. There was a preliminary test (sensory evaluation) to determine the best ragi and packaging by 30 panelists. The results of sensory evaluation showed that local ragi tape NKL and black bamboo obtained from Ungaran were the best result. The methods of this study include chemical analysis (total sugars, total acids and pH) and microbiological analysis (isolation and identification of lactic acid bacteria, molds and khamir). Identification tests of lactic acid bacteria were done by characteristics morphology test (cell shape, gram staining and spore formation), catalase activity test, motility test, gas production test, growth capabilities test at various temperatures, pH and NaCl. Identification of lactic acid bacteria used API 20 STREP test kit. The results shown that isolate identified as Aerococcus viridans 3 and Aerococcus viridans 2. Mold identification obtained 5 isolates from Aspergillus sp. and 2 isolate from Mucor sp. Yeast identification using API 20 C AUX identified as Saccharomyces cerevisiae 1 and Candida utilis.

Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology > Fermentation
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mas Teguh M.
Date Deposited: 08 Sep 2015 21:17
Last Modified: 08 Sep 2015 21:17

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