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Indonesian tapé ketan fermentation.

T C Cronk1, K H Steinkraus, L R Hackler

  • 1New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456.

Applied and Environmental Microbiology
|May 1, 1977
PubMed
Summary

Indonesian tapé ketan fermentation involves mold Amylomyces rouxii and yeast Endomycopsis burtonii. Combining both microbes enhances protein content and ethanol production, creating the desired sweet-sour flavor.

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Area of Science:

  • Microbiology and Food Science
  • Fermentation Technology
  • Biochemistry

Background:

  • Indonesian tapé ketan is a traditional fermented rice product.
  • The fermentation process relies on a symbiotic relationship between mold (Amylomyces rouxii) and yeast (Endomycopsis burtonii).
  • Understanding the biochemical transformations is crucial for optimizing tapé ketan production.

Purpose of the Study:

  • To investigate the biochemical changes during Indonesian tapé ketan fermentation.
  • To compare the effects of Amylomyces rouxii alone versus in combination with Endomycopsis burtonii.
  • To determine optimal fermentation time and conditions for consumption.

Main Methods:

  • Controlled fermentation of steamed rice using Amylomyces rouxii and Endomycopsis burtonii at 30°C.
  • Analysis of substrate composition: total solids, crude protein, soluble solids, starch, reducing sugars, and ethanol content.
  • Monitoring of pH, total acidity, and volatile acidity throughout the fermentation process.

Main Results:

  • Fermentation for 36-48 hours at 30°C yields a product ready for consumption.
  • The combination of mold and yeast reduced total solids by 50% and increased crude protein to 16.5% in 192 hours.
  • Maximum ethanol concentration (8% v/v) and acidity (7.8 meq H/100ml) were achieved with the mold-yeast combination.

Conclusions:

  • Amylomyces rouxii and Endomycopsis burtonii synergistically enhance nutritional value and ethanol production in tapé ketan.
  • The combined fermentation is essential for developing the characteristic aroma and flavor of Indonesian tapé ketan.
  • Specific biochemical changes, including starch degradation and sugar formation, are critical for product quality.

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