Pengaruh Jenis Beras dan Konsentrasi Karboksimetil Selulosa (CMC) terhadap Tape Beras Probiotik dan Produk Es Krim

Abstract

Tape a fermented food produced from starch. Rice tape produced from glutinous rice, however it is often substituted by normal rice due to it’s high price. The addition of cellulose carboxymethyl thickener (CMC) helps to increase its adhesiveness along with lactate acid bacteria Lactobacillus plantarum DAD-13 as the probiotic qualifier. Therefore, this study aims to produce probiotic tape, evaluate its quality and application to ice cream. A complete randomized design method used three rice types, parboiled, Rojolele, and Ciherang with different concentration of 0%, 1.5%, and 2% CMC thickening. The observed parameters include the chemical, physical, microbial properties and the level of consumer preference. Meanwhile, the parameters assessed on the ice cream tape are the preference level and the number of lactic acid bacteria. The results showed that the three rice types and concentrations of CMC thickening material had no effect on the alcohol content, lightness, and adhesiveness of the product, but they affected its sugar reduction level, water content, pH value, number of lactic acid bacteria, and amount of yeast. Selected tape was parboiled rice with the addition of 1.5% CMC, had the highest number of lactic acid bacteria with a high level of consumer preference. The product has color parameters of 2.64, aroma of 2.68, taste of 2.20, texture of 2.36, stickiness of 2.80, and overall of 2.44. Furthermore, it contains 23.34 ± 0.02% starch, 21.84±0.06% reduced sugar, 52.62±0.38% amylose, 63.89 ± 1.16% water, 0.87 ± 0.02% ash, 0.30 ± 0.02% fat, 5,65 ± 0,01 protein, 0.36 ± 0.02% lactic acid, 0.24 ± 0.02% acetic acid, 5.65 ± 0.01 pH value, 0.87 ± 0.06%, alcohol, 1.9 x 10 9 cfu/g lactic acid bacteria and 3.0 x 10 6 cfu/g yeast. Twenty five percent of probiotic rice tape added on ice cream resulted in 1.8 x 10 7 cfu/g lactic acid bacteria.