| dc.description.abstract | Cassava (Manihot esculenta) originated in Latin America (Brazil and Paraguay). It is a potential carbohydrate source, which is very popular in Latin America, Asia and Africa. In Indonesia, cassava become source of one of the famous fermented food called tapai, a mild alcoholic product with fresh aroma and taste. However, it has a very short shelflife. Besides, the form of traditional tapai is still become handicap to introduce the tapai as ready to eat table food. Recently, we have improved two
innovations in promoting tapai to become table food and still continuing study to make tapai being able to be distributed around the world as canned tapai. From three different cassava varieties, tapai from Cassava Kuning variety, which was fermented for 3 days in the form of 2x2x2 cm has the best organoleptic respon from panelists. The tapai has alcohol and reducing sugar content of 4.3% and 19%, respectively. Further process by employing a High Temperature Short Time (HTST) was conducted.
The aim of this study was to canned the tapai following stopping the fermentation process by applying HTSP process. Applying of HTST at 98oC for 12 minutes can prolong the shellife of canned tapai up to 3 weeks in room temperature. The characteristic of the tapai for alcohol, reducing sugar and moisture content were 0.0, 16.18, and 40.14%, respectively. A study employing HTST equipment with automatic controlled is needed to enhance the result. | |
