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Fermentation Process of Tapai Ketan by Annisa Alifa is a document available to read on EtoBox.

1. Tapai is a traditional Indonesian food made through the fermentation of ingredients like glutinous rice or cassava by yeast. 2. The fermentation process changes complex compounds into simpler ones through enzymes produced by microbes like Saccharomyces cerevisiae yeast. 3. An experiment was conducted to observe the fermentation process of tapai over 2-3 days. On the first day, there was no aroma and the texture was hard and not watery. On the second day, there was a distinctive tapai aroma and taste,

Author

Annisa Alifa

Language

EN