PENGEMBANGAN PANGAN PROBIOTIK BERBASIS BEKATUL
ABSTRACT: Rice bran is one of
the sources of bioactive components and is therefore a good raw material for
functional food. It contains inositol, ferulat acid, fitosterol, orizanol,
tocotrienol, cholin, and fibre and considered as nutraceutical food. A rice
bran-based functional food may be developed by fermenting it in combination
with milk using probiotic, such as L. casei.
A randomized block design research was performed to determine the best
ratio of skim milk to rice bran in the making of rice bran-based fermented
drink. The ratios of the skim milk to rice bran evaluated were 12:0, 8:4, 4:8,
and 0:12 respectively. The experiment was made in a triplicate.
The results showed that the ratio of skim milk to rice bran significantly
affect on the viability and antimicrobial activity of L.casei during
fermentation process. The highest viability and antimicrobial activity was
found on the fermentation medium which contained rice bran only. The fermented
product contained L. casei at a level of 2,9x109 cfu/ml, a total acidity of 1,003% and
pH 4,267. It was found that the antimicrobial activity was 0.245,
measured as a turbidity value.
Key word: Rice bran, Fermented
milk, Lactobacillus casei
Penulis: Elok Zubaidah
Kode Jurnal: jppertaniandd060015
