Development of the Traditional Tape Ketan Into Probiotic Drink

Endang S. Rahayu(1*), Asri Nursiwi(2), Bedri Sekar N(3), Supriyanto Supriyanto(4)

(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(2) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(*) Corresponding Author


Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).


Tape ketan; probiotic; powder; Lactobacillus plantarum Dad 13; spray dryer

Full Text:



AOAC, 1990. Association of Official Analytical Chemistry Official Method of Analysis. 18th editor. Benjamin Franklin. Washington D.C.

Anonym, 2001. Cloud Stabilization of Pineapple and Passion Fruit Juice as well as Nectars produced from Concentrate. Technical application laboratory Herbstreith and Fox Corporate Group. Germany.

BPOM, 2005. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK tentang Ketentuan Pokok Pengawasan Pangan Fungsional.

Benitez, E.I., Genovese, D.B., Lozano, J.E. 2007. Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition. Food Research International 40 (2007) 915–922

Bujalance, C., Valera, M.J., Moreno, E., Bravo, A.R., 2006. A Selective Differential Medium for Lactobacillus plantarum. J. Microbiological Methods, 66, 572-575.

Gabas, A.L., Telis, V.R.N., Sobral, P.J.A., Romero, J.T. 2007. Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. J. Food Engineering. 82,246-252.

Harmayani, E., Ngatirah, Rahayu, E.S., Utami, T., 2001. Ketahanan dan Viabilitas Probiotik Bakteri Asam Laktat Selama Proses Pembuatan Kultur Kering dengan Metode Freeze dan Spray Drying. J. Teknologi dan Industri Pangan.,XII(2), 126-132.

Jaya, S., Das, H., 2004. Effect of maltodextrin, glycerol mono stearate and tricalcium phosphate on vacuum dried mango powder properties. J. Food Engineering. 63, 125-134.

Lee, Y.K., and Salminen. S. 2009. Handbook of Probiotics and Prebiotics. John Wiley & Sons, Inc., Hoboken, New Jersey, Canada.

Naknean, P. 2011. Spray Drying Technique for Fruit Juice Powder: Some Factors Influencing the Properties of Product – A Review. Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, Bangkok, 10110, Thailand.

Ngatirah, 2000. Seleksi bakteri asam laktat sebagai agensia probiotik yang berpotensi menurunkan kolesterol. Tesis- S2 Program Pasca Sarjana, Fakultas Teknologi Pertanian, UGM, Yogyakarta.

Nur, B., 2010. Produksi Biomassa Lactobacillus plantarum Dad 13 (Bubuk) Menggunakan Susu Segar Sebagai Media Pertumbuhan. Skripsi S1, Fakultas Teknologi Pertanian, UGM. Yogyakarta.

Phuangsinoun,P., Harnkham,S., and Siriwongwilaichat,P. 2008. Cloud stabilizing properties of pectin from pomelo peel in carrot juice. As. J. Food Ag-Ind. 2008, 1(01), 37-42

Santivarangkna, C., Higl, B., Foerst, P., 2009. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures. J. Food Microbiology. 25,429–441.

Siebendhandl, S., Lestario, L.N., Trimmel, D., Berghofer, E., 2001. Studies on tape ketan – an Indonesian fermented rice food. International Journal of Food Sciences and Nutrition. 52, 347-357.

Sriharni, E., Lingganingrum, F.S., Hervita, R., Wijaya, H., 2010. Pengaruh penambahan maltodextrin pada pembuatan santan kelapa bubuk. Seminar rekayasa kimia dan proses. 4-5 Agustus 2010.

Steinkraus, K.H. 1989. Industrialization of Indigenous Fermented Foods. Marcel Dekker, Inc., New York.

Sujaya, I.N., Amachi, S., Saito, K., Yokota, A., Asano, K. dan Tomita, F., 2001. Identification and Characterization of Lactic Acid Bacteria in Ragi Tape. World Journal of Microbiology and Biotechnology. 17, 349-357.

Teixeira, P.C., Castro, M.H., Malcata, F.X., Kirby, R.M., 1995. Survival of Lactobacillus delbrueckii spp. bulgaricus. J. Dairy Sci. 78, 1025-1031.

United States Patent., 2010. Dry Food Product Containing Live Probiotic. Pub. No: US 2010/0074994 A1.


Article Metrics

Abstract views : 4144 | views : 4493


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 



This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.