Author : Wayan Redi Aryanta

Summary : Ragi from Surabaya, Denpasar, and Mataram, Indonesia, were studied for identification of microorganisms. Black and white glutinous rice (BGR and WGR), 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 fully discussed. Saccharomyces cerevisiae, Rhizopus oryzae, and Lactobacillus pentosaseus were predominant in Surabaya and Denpasar ragi, while Pichia quilliermondii, Penicillium digitatum, and Lactobacillus pentosaseus, were prevalent in Mataram ragi. Rice wine yield was not significantly different between Surabaya and Denpasar ragi when used as inoculum, and also between rice and white glutinous rice as raw materials. However, they were significantly (P<0.05) higher than Mataram ragi and ordinary rice, respectively. The kind of ragi did not significantly affect the percentage of alcohol but not 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 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 white glutinous rice (WGR) wine was significantly (P<0.05) the most acceptable, followed by WGR + OR (1:1) wine and OR wine.