The Effect of Starter Culture on Increasing Food Safety and Its Impact on Customer Preference

Aron is a staple food of the Tengger tribe, which is made from spontaneously fermented white corn, thus susceptible to contamination by pathogenic microorganisms during its production process. The addition of starter cultures obtained from the isolation of dominant lactic acid bacteria in the natural fermentation of white corn, identified as Lactobacillus and Streptococcus, was expected to inhibit the growth of pathogenic microorganisms. This study aimed to evaluate the ability of different concentrations of starter culture, starting from 0%, 10%, 20%, and 30%, to inhibit the growth of pathogenic microorganisms under different fermentation conditions: traditional fermentation at cold temperatures around 13-18°C in Tengger and controlled fermentation at 28-32°C at a laboratory in Surabaya for 6 days. The samplings were done on days 0, 3, and 6. Differences in sensory characteristics of aron with the addition of starter cultures, including aroma, taste, and color, were also evaluated. The indicator used to measure the growth of pathogenic microorganisms was Enterobacteriaceae, whose quantity was analyzed to evaluate the inhibition of its growth by lactic acid bacteria under both conditions. Biochemical analyses such as the TSIA, catalase, and motility tests were performed to ensure that the dominant bacteria at the end of fermentation were lactic acid bacteria. Additionally, molds that grew during fermentation in both conditions were identified. Sensory analysis was done at the end of fermentation, including aroma, taste, and color tests, supported by the Whiteness Index, DE2000, and Chroma analyses to evaluate the impact of starter culture and environmental conditions on the resulting aron. The addition of starter cultures affected the inhibition of Enterobacteriaceae growth under both conditions. Biochemical tests serve as supporting evidence that the dominant bacteria under both conditions after 6 days of fermentation were lactic acid bacteria. The aroma was identified as the attribute most influenced by the addition of starter culture and environmental differences caused by the compounds produced during fermentation. It was concluded that the addition of starter culture and environmental differences affect the microbiological characteristics and aroma of aron.