The Effect Probiotic Lactic Acid-Based on Organoleptic Indicators of Brown Rice Polish

Abstract

This study aims to determine the effect of adding probiotics based on lactic acid bacteria (BAL) on brown rice polish fermentation, which was tested organoleptically. The variables observed were texture, colour, scent, flavor, and assessment of the quality of one month fermented brown rice polish. Sources of probiotics used are commercial probiotics based on lactic acid bacteria (LAB). The treatments given were P0 = Rice polish fermentation without the addition of probiotics (control), P1 = Rice polish fermentation + 0.5% probiotic, P2 = Rice polish fermentation + 1.0% probiotic, P3 = Rice polish fermentation + 1.5% probiotic. The data obtained were processed using variance analysis of a randomized complete design (RCD). If there were significant differences, the data was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the addition of probiotics at a dose (0.5; 1.0; 1.5)% improved the flavor and quality assessment of the fermented brown rice polish but did not affect the texture, colour, and scent of fermented brown rice polish. It can be concluded that the addition of LAB-based probiotics can improve the quality of brown rice polish, which is assessed organoleptically.

Male Magelang Duck’s Performance on Grower Period Fed by Probiotics Bacillus amiloliquifaciens And Jengkol Peel Extract

“…Probiotics can be used as single-species application or combined with other species of bacteria. Probiotics can also be used as fermentation agent in feed such brown rice polish to improve the quality of the feed [3]. Probiotics that are used in this research is Bacillus amiloliquifaciens and phytobiotics from Archidendron jiringa extract.…”