The effect of rice types on chao properties during fermentation

Chao is a typical Indonesian dish from Pangkep Regency that relatively unknown to the general public. made fermented fish, which subsequently with rice. has properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. communities typically use chao as seasoning, condiment ingredient, or side dish. Due product's attractive features, resemble stale food, make it less appealing consumers. It necessitates innovation processing technologies in order improve quality products. This research this study aimed find out effect rice variations including white rice, red black on characteristics Shrimp during fermentation. The testing parameters were total Lactic Acid Bacteria (LAB), lactic acid, pH, organoleptic. highest LAB growth was found 7.67 log cfu/g lowest pH value 6.02 acid content (1.8%). best organoleptic test results own by rice-based shrimp preference average score 3.85 3.78 imply “like” scale scoring.