Suprijadi
Fermentation is defined as chemistry reaction on organic substrate due to enzyme activity that produce by microorganism. In Indonesia, fermented food that made by cassava is very famous in West Java province known as peuyeum or tape. There are several simple steps to make tape in traditional way. Steamed cassava as organic substrate is coated with yeast as microorganism fermenters and then wrapped it with banana leaf. Fermentation process will start at the day after and it will be ready to be consumed in 3rd day. Tape fermentation is classified as exothermic process. Exothermic reaction is a chemical reaction that release energy in the form heat or light, in this case fermentation of tape is produce heat as reaction outcomes. Due to productivity and easy maintenance of cassava in Indonesia, tape industry is feasible for home industry with widespread area all over Indonesia. However difficulties come from fermentation process itself. Tape is origin food fermented from west java that has certain humidity and temperature for tape fermentation process. Therefore our aim of this research program is to control fermentation environment so that tape can be fermented at all area where cassava can be cultivated in Indonesia with better product and consistent quality. Temperature and humidity will be controlled based on certain growing condition of yeast.
Penerapan Teknologi Tepat Guna
Tape is origin food fermented from west java that has certain humidity and temperature for tape fermentation process.