| dc.description.abstract | Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by
fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to
characterize of the fermented rice flour using by Lactobacillus casei. The research was conducted
with the fermentation of IR 64 rice variety using L. casei also by spontaneous fermentation during 24
and 48 hours. The result showed that the fermented rice flour using L. casei for 48 hours had the
good characteristic were viscosity 27
o
C 1,38 Cp, viscosity 70
o
C 1,55 Cp, viscosity 90
C 5,63 Cp.
The other characteristic of the best fermented flour were bacteria population 7,93 log CFU/ml, pH
value 2,86, titrated lactic acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose
content 27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for rapid
digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and 6,78% db resistant
starch (RS)., starch content 68,84%db,and digestibility value 90,07%db. | en_US |
