| dc.description.abstract | Some innovations to promote Indonesian indigenous fermented food, tapai,
to industrial scale had been being conducted. Designing the performance of tapai
as ready to eat table food is one of the aim of this study. The influence of three
different varieties of cassava (buton, pacar, and kuning cassava), which was
designed in 2x2x2 cm size, and time of fermentation were studied for sensory and
chemical characteristics of tapai. Among the three varieties, kuning cassava, which
was fermented for 3 days showed the better acceptance by the panelist and has
alcohol and reducing sugar of 4.3% and 19%, respectively. The advance
innovations to design a canned tapai is still being developed. The tapai showed also
the best performance for producing canned wet tapai. Study on this possibilities of
producing of canned wet tapai using High Temperature Short Time (HTST) is still
being in progress. | |
