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 Terms—Chito-oligosaccharides, prebiotic, rice bran, tempe.

Agnes Sri Harti, Anis Nurhidayati, and Desy Handayani are with the Kusuma Husada Surakarta Institute of Health Science of Surakarta Central Java Indonesia (e-mail: agnessriharti@yahoo.com).

 

Cite:Agnes Sri Harti, Anis Nurhidayati, and Desy Handayani, "The Potential of Rice Bran and Chito-Oligosaccharide as Natural Prebiotic on Traditional Tempe in Indonesia," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 6, pp. 654-656, 2013.