Karakteristik Tapai Ketan Hitam Hasil Teknik Pemasakan yang Berbeda
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Abstract
Tapai ketan hitam is Indonesian traditional food that fermented glutinous rice. In Bengkulu City, the tapai ketan hitam is sole at Lingkar Barat, Bengkulu City. The production of the tapai ketan hitam different on cooking methods, which boiling or steaming method. The aim of research was to obtain the characteristic of fermented glutinous rice that cooked with boilling or steaming. Characteristic of the tapai ketan hitam was relatively not different for boiling and steaming methods. The characteristics of black tapai were pH 4.8, ethanol content 1.5%, reduced sugar 10.97 and 11.54 %, red purple colour, soft texture and tapai specific aroma.
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References
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Sudarmadji, S., Haryono, B., dan Suhardi. (1989). Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Suhartatik, N., Karyantina, M., Cahyanto, M.N., Raharjo, S. dan Rahayu, E.S. (2014). Karakteristik Fermentatif Medium deMann Rogosa Sharpe (RMS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16. Agritech. 34(3):291-297.
Sutanto, T.D., dan Martono Hp, A. (2006). Studi Kandungan Etanol Dalam Tapai Hasil Fermentasi Beras Ketan Hitam Dan Putih. Jurnal Gradien. 2(1): 123-125
Yulianti, C.H. (2014). Uji Beda Kadar Alkohol Pada Tape Beras, Ketan Hitam Dan Singkong. Jurnal Teknika 6(1):531-536.
Fathinatullabibah, Kawaji, dan Khasanah. L.U. (2014). Stabilitas Antosianin Ekstrak Daun Jati (Tectona grandis) terhadap Perlakuan pH dan Suhu. Jurnal Aplikasi Teknologi Pangan. 3(2):60-63.
Irawati, T. dan Mardiana, Y. (2018). Stabilitas Antosianin dari Ekstrak Buah Mangsi (Phyllanthus reticulatus poir). Jurnal Virgin. 3(2):26-29.
Jayadi, R.P., Efendi, Z. dan Marniza, M. (2018). Analisis Kepuasan Konsumen terhadap Makanan Tradisonal “Lemang Tapai” di Kota Bengkulu. Jurnal Agroindustri. 8(2): 124-132.
Lawless, H.T. and H. Heymann. (1998). Sensory Evaluation of Food: Principles and Practices. New York: Chapman & Hall
Merican, Z. and Quee-Lan, Y. (2004). Tapai Processing in Malaysia; A Technology Transtition. In Steinkraus, K.H. Industrialization of Indigenous Fermented Foods. 2nd. Marcel Dekker Inc., New York. 247-270
Muchtaridi, M., Musfiroh, I., Hambali, N.N., dan Indrayati, W. (2012). Determination of Alcohol Contents of Fermented Black Tape Ketan Based on Different Fermentation Time Using Specific Gravity, Refractive Index and GC-MS Methods. Journal of Microbiology, Biotechnology and Food Sciences. 2 (3) 933-946.
Munsell, A.E.O. (1997). Colour Chart for Plant Tissues. Mecbelt Division of Kalmorgen Instrument Corporation. Baltimore. Maryland
Suaniti, N.M. (2015). Kadar Etanol Dalam Tape Sebagai Hasil Fermentasi Beras Ketan (Oryza sativa glutinosa) dengan Saccaromyces cerevisiae. Jurnal Virgin. 1(1):16-19
Sudarmadji, S., Haryono, B., dan Suhardi. (1989). Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Suhartatik, N., Karyantina, M., Cahyanto, M.N., Raharjo, S. dan Rahayu, E.S. (2014). Karakteristik Fermentatif Medium deMann Rogosa Sharpe (RMS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16. Agritech. 34(3):291-297.
Sutanto, T.D., dan Martono Hp, A. (2006). Studi Kandungan Etanol Dalam Tapai Hasil Fermentasi Beras Ketan Hitam Dan Putih. Jurnal Gradien. 2(1): 123-125
Yulianti, C.H. (2014). Uji Beda Kadar Alkohol Pada Tape Beras, Ketan Hitam Dan Singkong. Jurnal Teknika 6(1):531-536.