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Starter cultures
Author(s)
Nuraida, Lilis
Krusong, Warawut
Date Issued
January 1, 2014
Type
Book Chapter
Abstract
Dried starter culture, called ragi, is an important part in fermenting some Indonesian traditional fermented foods, such as tape (fermented glutinuous rice or cassava), tempe (fermented soya bean) and oncom (fermented peanut press cake). To indicate the intended use of the ragi, the specic name of the product is appended and so, for example, ragi tape is for tape fermentation, ragi tempe is ragi for soya bean fermentation and ragi oncom is used to produce oncom. Dried baker’s yeast is also called ragi. is section will describe ragi tape and ragi tempe.
Citation
Indigenous Fermented Foods of Southeast Asia, 110-132, 2014