Modification of warumbia cultivar brown rice flour (Oryza sativa L.) using SBM.3D lactic acid bacteria

¹ Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University, Kendari, Indonesia
² Department of Plant Protection, Faculty of Agriculture, Halu Oleo University, Kendari, Indonesia
³ Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Halu Oleo University, Kendari, Indonesia

^* Corresponding author: sriwahyuni_aan@yahoo.com

Abstract

The research purpose was to determine the optimum fermentation time and SBM.3D LAB concentration on the physicochemical of modified Warumbia brown rice flour. This research uses a Completely Randomized Design with a factorial pattern consisting of two factors that are the length of fermentation and the concentration of LAB. The results showed that the interaction of the fermentation time treatment and SBM.3D LAB concentration had a significant effect on the characteristics of physicochemical properties of the viscosity and pH variables. However, it had no significant effect on the swelling power and water solubility index of the modified Warumbia brown rice flour. The best fermentation treatment was obtained at 48 hours of fermentation time with OD 0,75 of SBM.3D LAB concentration. The treatment had viscosity value of 25.00 cP, swelling power of 9.15 g/g, water solubility index of 31.73% and pH value of 6.10. The proximate content Warumbia brown rice flour are water content 8.37% wb, ash content 0.66% db, protein content 5.65% db and glucose content 16.57 % db. The results showed that the interaction between fermentation time and SBM.3D LAB concentration had a significant effect on increasing physicochemical properties and proximate content of the modified Warumbia brown rice flour.