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Tape ketan is the product of fermentation process using black glutinous riceas basic ingredients, which then fermented for two to three days and finally produced tape ketan, organic acid and alcohol. The purpose of this research was to determine alcohol contents of fermentated black tape ketan based on different fermentation time with three diferent methods. Methods used are specific gravity, refractive index and GC-MS. Alcohol concentration obtained by using specific gravity method at 3, 10, 17, 24, and 31 days of fermentation, respectively, are 3.17% v / v; 3.02% v / v; 3.63% v / v; 3 , 12% v / v; and 4.47% v / v, using the method of refractive index is 3.90% v / v; 3.69% v / v; 4.31% v / v; 3.80% v / v and 5.04% v / v, and using GC-MS method was 4.30 % v/v; 4.23 % v/v; 5.01 % v/v; 4.75 % v/v; and 5.34 % v/v.The variation of fermentation time obviously did not influence the produce of alcohol contents statistically.

Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (10 7 CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90 o C with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x10 10 CFU to 1.96x10 9 CFU for lactic acid bacteria and from 1.04x10 10 CFU to 1.32x10 9 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).