Abstract: Amazake is a
traditional sweet non alcoholic Japanese drink made from fermented rice which
is produced from a mix of rice koji and boiled rice. In this process
production, amylases produced by the fungus Aspergillus oryzae grown in rice
koji hydrolyze starch to dextrin and glucose which is called saccharification.
The Objective of this research was to understand the influences on amazake
which brewed by varying temperature, pH and other factors that affecting the
enzyme effects to qualities. This research design with 6 treatments brewed
amazake incubated at 60ºC, 75ºC, 40ºC which then sterilized, fourth treatment
was incubated at 60ºC without
sterilized, fifth treatment was within lactic acid addition and the sixth
treatment, koji was substituted by enzyme agent. Parameter which observed
was enzyme activity,
sugar content and
also organoleptic test
that consist of 7 panelists. The parameters which include were
sweetness, umami, sourness and aroma. From this research indicate that amazake
product which incubated at 60ºC have
better quality than
the others. Amazake
which incubated at
60ºC have better sweetness, good taste of umami, litlle
sour and have good aroma.
Key words: Amazake,
Saccharification, Aspergillus Oryzae, Koji
Penulis: Khairul Anam
Kode Jurnal: jpfarmasidd110064
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