Characteristics of probiotic tapai made by the addition of Lactobacillus plantarum 1
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Abstract
Tapai is one of the fermented products made from starch sources such as glutinous rice and cassava. The indigenous amylolytic lactic acid bacteria in the production of tapai was utilized and found the chemical, microbiological and sensory characteristics of the probiotic tapai. Tapai by the addition of various strains of Lactobacillus plantarum 1 as starter. The results showed that tapai added by various strains of L. plantarum 1 had slightly different characteristics with tapai made with the addition of yeast only as starter. Tapai supplemented by L. plantarum 1 strains had a lower pH value and alcohol content than tapai added with yeast only. The number of lactic acid bacteria ranged from 108 to 109 CFU/ml. Overall assay showed that tapai supplemented by L. plantarum 1 strains was preferably liked by panelists. Especially tapai supplemented by L.plantarum 1 RN2-53 was more preferred by panelists than tapai supplemented by L. plantarum 1 RN2- 12112 and L. plantarum 1 RN1-23121 in term of colour, aroma, taste, and texture.
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