Fostering sustainable fermentation system for alternative food source: Local spiced-modified ragi enhances quality of black glutinous rice tape (Tape Injin)

¹ Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Kampus Bukit Jimbaran, Badung-Bali, Indonesia
² Graduated Program of Food Technology, Faculty of Agricultural Technology, Udayana University, Kampus Sudirman, Denpasar, Bali-Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

This study evaluates the impact of modifying traditional ragi (Na Ko Liong, NKL) with locally sourced spices (black pepper, jamu chili, garlic, galangal) on the quality of black glutinous rice tape (tape injin), a Balinese-Indonesian fermented food rich in anthocyanin antioxidants. Using a randomized complete block design with three replications, five ragi concentrations (0.6%, 0.9%, 1.2%, 1.5%, 1.8% w/w) were tested against a control. The 1.5% spice-modified ragi yielded optimal results: pH of 4.12 ± 0.05, total alcohol of 4.8 ± 0.3%, total acid of 0.45 ± 0.02%, with high microbial counts (mold of 6.2 × 10⁵ CFU/g, yeast of 5.8 × 10⁵ CFU/g). Sensory scores, as assessed by 10 trained panellists, showed superior taste (6.4 ± 0.4), aroma (6.2 ± 0.3), texture (6.3 ± 0.2), and overall acceptance (6.3 ± 0.3), which were significantly better (p × 0.05) than those of the control. Spice bio actives, such as allicin and piperine allegedly, enhanced microbial activity and stability aligning with reports of reduced fermentation failure in similar systems. This innovation supports sustainable food security by leveraging local resources.