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Microbiological and Biochemical Studies of Ragi and Brem (Rice Wine) of Indonesia
Thesis Abstract:
Ragi from Surabaya, Denpasar, and Mataram, all in Indonesia, were studied for identification of microorganisms. Black and White glutinous rice (BGR and WGR) and ordinary rice (OR) were tested for the production of rice wine. Ragi was also produced in the laboratory. The method used for identification of microorganisms, chemical analysis, sensory evaluation, and statistical analysis were thoroughly discussed.
Saccharomyces cerevistae, Rhizopus oryzae, and Lactobacillus pentosaseus were predominantly in Surabaya and Denpasar ragi, while, Pichia quilliermondii, Penicillium digitatum, and Lactobacillus were prevalent in Mataran ragi.
Rice wine yield was not significantly different between Surabaya and Denpasar ragi when used as incola, and also between rice amd white glutinous rice when used as raw materials. However, they were significantly (P<0.05) higher than Mataram ragi and ordinary rice, respectively. The percentage of alcohol was significantly affected by the kind of ragi but not by the rice variety.
Rice wine yield and percentage of WGR wine and WGR + OR (1:1) wine using laboratory-made ragi were not significantly different, but they were significantly (P<0.05) higher than OR wine. In general, there were no significant differences in the effects between Surabaya and Denpasar ragi, and also between BGR and WGR on sensory properties. However, they were significantly (P<0.05) more acceptable than those of Mataram ragi and OR, respectively.
The rice wine prepared using laboratory-made ragi showed that WGR wine was significantly (P<0.05) the most acceptable, followed by WGR + OR (1:1) wine and OR wine.
