Fostering sustainable fermentation system for alternative food source: Local spiced-modified

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.