Designing a Better Performance of Tapai for Food and Development of Canned Tapai: A Future Prospects of Indigenous Fermented Cassava Product of Indonesia

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.