The Potential of Rice Bran and Chito-Oligosaccharide as Natural Prebiotic on Traditional Tempe in Indonesia

Abstract

Abstract—Tempe is solid soybean product fermented with Rhizopus sp mould which is widely consumed in Indonesia. Recently the concept of food fortification is used in characterizing health improvement food as functional bio-supplement. Chito-oligosaccharide rice bran tempe as one form of vegetable protein based fermented food fortification made of soybean. The mixture of soybean: rice bran (2:1) and chito-oligosaccharide 2% w/w shows optimum organoleptic result in rice bran chito-oligosaccharide tempe. Research results shows rice bran and chito-oligosaccharide is potential to be natural prebiotic in soybean fermentation namely tempe therefore it can be used as functional food that provides immunostimulatory effects. Index