Pengaruh Komposisi Beras dan Lama Fermentasi terhadap Water Kefir Beras Hitam (Oryza Sativa L.)
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Abstract
Abstrak- Beras hitam memiliki kandungan antosianin yang paling baik, yang bersifat sebagai antioksidan. Namun, perlakuan termal pada proses pemasakan beras hitam menyebabkan 80-94% antosianin terdegradasi. Oleh karena itu, dilakukan fermentasi water kefir menggunakan bahan baku beras hitam untuk meningkatkan aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh komposisi beras dan lama fermentasi terhadap perubahan parameter water kefir beras hitam menggunakan Rancangan Acak Kelompok (RAK) dengan faktor komposisi beras 1:5, 1:10, dan 1:15 (b/v) serta faktor lama fermentasi 22 dan 28 jam. Hasil penelitian menunjukkan bahwa komposisi beras dan lama fermentasi berinteraksi terhadap perubahan kadar gula total dan asam laktat secara signifikan, serta mempengaruhi perubahan kadar total asam tertitrasi (TAT), pH, etanol, aktivitas antioksidan, dan total BAL dan khamir pada water kefir beras hitam. Hasil uji organoleptik water kefir dengan komposisi beras hitam (b/v) 1:15 dan lama fermentasi 22 jam yang paling disukai oleh panelis, dengan karakteristik warna coklat kemerahan, aroma kurang asam, rasa manis yang netral, kurang beralkohol, kurang asam, dan aftertaste yang tidak pahit. Hasil uji mikroba kontaminan Salmonella sp. dan coliform pada water kefir beras hitam adalah negatif.
Kata kunci: beras hitam, lama fermentasi, water kefir beras hitam
Abstract- Black rice has the best anthocyanin content which has antioxidant acitivity. However, thermal treatment can cause 80-94% anthocyanin to be degraded. Therefore, this study using black rice to make water kefir so that antioxidant acitivity increased. This study aimed to determine the influence of rice composition and fermentation time of black rice water kefir using randomized block design with rice composition 1:5, 1:10, and 1:15 (b/v) and fermentation time 22 and 28 hours as the factors. The results showed that rice composition and fermentation time interacted the changes of total sugar level and lactic acid significantly, and influenced the changes of titrated total acid, pH, ethanol, antioxidant activity, and lactic acid bacteria and yeasts total plate count on black rice water kefir. The organoleptic test results showed that water kefir with black rice composition (b/v) 1:15 and 22 hours fermentation time was most preferred by panelists, which has reddish brown color, less acidic aroma, neutral sweetness, less alcoholic taste, less acidic taste, and not bitter aftertaste. Contaminant microbe test results for Salmonella sp. and coliform were negative.
Keywords: black rice, fermentation time, black rice water kefir
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