Isolation and screening of amylase activity of primary moulds in Ragi Tapai of Indonesia

Anasa, R. A.; Nurlaila, W.; Dharmastuti, W.; Santoso, Iman; Maryanto, Andi Eko; Sitaresmi, S.; Yasman, Yasman

doi:10.1063/1.5132507

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2020

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“…Ragi tapai mengandung mikroba campuran yang terdiri atas bakteri, khamir dan kapang atau jamur (Chiang et al, 2016;Merican andQuee-Lan, 2004: Cronk et al, 1977). Mikroba yang terkandung dalam ragi memiliki aktivias enzim seperti amilase yang dihasilkan terutama dari kapang (mould) yang terdapat pada ragi tapai Indonesia (Anasa et al, 2019). Enzim amilase ini akan mengkonversi pati menjadi oligosakarida dan dekstrin yang nantinya akan dikonversi oleh enzim glukoamilase menjadi maltose dan glukosa (Nuhartadi dan Rahayu, 2011).…”

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Karakteristik Tapai Ketan Hitam Hasil Teknik Pemasakan yang Berbeda

Marniza

Syafnil²,

Safitri³

2020

JTAI

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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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Section: Pendahuluanunclassified