Producing Solid Brem Using Combined Mucor rouxianus and Hyphopichia burtonii Inoculum

Abstract

This study is aimed to prove whether or not the excellent solid brem can be produced by using combined inoculums. Solid brem is an Indonesian traditional food which is made from fermented and thickened glutinous rice’s (Oryza sativa var. Glutinosa) fluid. Solid brem has a sweet, slightly sour and alcoholic taste. An inconsistency of the solid brem’s is influenced by tape, the flavor ingredient that is used in producing solid brem. The taste of tape whether good or not is influenced by the characteristics of microorganisms hold within inoculums. Therefore, it is needed a good inoculums which has a capability in fermenting and saccharifying in the process of making tape to obtain an excellent solid brem. The observational studies was conducted by using several steps encompassed isolation and identification of mold and yeast in NKL tape inoculums, selection of fermentative microorganisms, determination of selected isolates, producing tape inoculums, white sticky tape production with selected isolates and then manufacture of solid brem.

Solid brem product which is made from white sticky tape has an excellent taste – sweet, slightly sour and alcoholic. Two isolates were used in making tape inoculums. They were Mucor rouxianus which has strong characterization in saccharifying and Hyphopichia burtonii which is good in fermentation. By using the aforementioned inoculums can be obtained solid brem which has an excellent characteristics as follows: water content 17.2% bb,total carbohydrate content of starch calculated 70.85% bb, the levels of insoluble solids 0.77% bb, ash content 0.19% bb, and 1.35 ml NaOH 1 N per 100g for acid. Solid brem which is made from white sticky tape and fermented by using tape inoculums contains Mucor rouxianus and Hyphopichia burtonii has a good quality of taste.