PENGARUH PERBEDAAN JENIS BERAS KETAN (Oryza sativa L. Var. Glutinoza) DAN LAMA FERMENTASI TERHADAP SIFAT FISIKOKIMIA TAPE KETAN

Tape is known as a traditional food generally made from sticky rice which is processed through a fermentation process. This study aims to analyze the effect of different types of glutinous rice and the duration of fermentation on the physicochemical properties of glutinous rice tape. The research method used Factorial Randomized Group Design (RAK) with factors of different types of glutinous rice (black glutinous rice and white glutinous rice), and fermentation time (24 hours, 48 hours, 72 hours, 96 hours). The test results of starch content of black glutinous rice and white glutinous rice were 71.25% and 82.50%, amylose content was 1.24% and 1.05%, amylopectin content was 98.76% and 98.95%. The results of total soluble solids ranged from 0.80 °Brix - 5.00 °Brix, total titratable acid ranged from 5.96% - 21.50%, degree of acidity (pH) ranged from 5.20 - 4.07, total sugar content ranged from 0.03% - 1.12%, alcohol content ranged from 1.52% - 7.63%. Organoleptic assessment of black glutinous rice tape and white glutinous rice which is favored by panelists with a fermentation time of 72 hours.