Herlia Nurfitri Said, Harijono, Joni Kusnadi
Rice paper is one of the most popular traditional derivative rice products in Asia region, especially in Thailand and Vietnam. It is called as Bahn Da Nem in Vietnam. The important factor in Rice Paper production is fermentation. Fermentation can change physicochemical and morphological properties of rice flour. It also can influence rice paper products. Fermentation can reduce the moisture, starch, and lipid content whereas protein increased. Because of lactic acid bacteria and microorganisms activities, the total acid, lactic acid bacteria increased and pH decreased. Scanning electron microscopy analysis showed degradation in fermented rice flour characterized by the presence of pores. Fermentation also influence FTIR analysis and pasting properties. Rice papers from fermented rice flour have higher tensile strength and lower elongation capacity than the non fermented rice flour. This research took two steps experiments. There were fermented broken rice flour and Rice Paper production. This research was conducted in single factorial randomized complete design with 5 levels (3, 12, 24, 36, and 48 hours time of fermentation). © 2015, Sphinx Knowledge House. All rights reserved.
Department of Agricultural Product Technology, Brawijaya University, Veteran Street, Malang, 65145, Indonesia
