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Name : Cici Afriani
NIM : F1021141003
Tapai
”Tapai” is snack that
produced from the fermentation process
of carbohydrate food material
as the substrate by yeast. In Indonesia, these substrates are
usually tuber of cassava and sticky rice.
But, in this opportunity I will tell you about “tapai” food with substrate of
tuber of cassava. The yeast for fermentation of
“tapai” is a mixture of several microorganisms
such as Saccharomyces cerevisiae,
Rhizopus oryzae, Endomycopsis burtonii,
Mucor sp, Candida utilis, Saccharomycopsis
fibuligera, dan Pediococcus
sp. This manufacture requires high
accuracy and cleanliness in order to the
cassava can be soft because the
fermentation process that occur well. In order
to the manufacture succeed well, tools and materials that used must be clean, especially from fats or oils. The fermentation process
that done to this cassava produces sugar and alcohol,
so that the "tapai" be sweet, a
little sour and has
aroma of alcohol.
The
ingredients to make “tapai” :
1.
1.5 kg of cassava, peeled
and wash it until net. Then cut into some
parts or can
be in the form intact.
2.
1.5
grains of yeast are be mashed.
3.
banana leaves, used as a pedestal.
How
to make it :
1. Steam
the cassava until mature, then it be chilled.
2. The
cassava arranged in
container which
has been given banana leaves pedestal (the
container must be really
clean and free of
oil, because if
the container is dirty or oily, the fermentation process will not
be perfect).
3. Sprinkle the boiled
cassava with yeast
until blended.
4. Close the container tightly,
previously, coated
it again with banana leaves, then store it in a dry
and warm place for
2-3 days.
