GROUP 6

TAPAI FERMENTATION

Hamzah Furqoni Zuhdi

2313100

Deninta Nur Iwana

2313100

Wisnu Kusuma Atmaja

2313100163

Ryan Nursial

2313100164

Muhammad Aby Swasono

2313100504

What is Tapai ?
Tape is a popular Indonesian delicacy with a
sweet-acid taste and mild alcoholic flavor. It is
prepared by fermenting glutinous rice (Oryza
sativa) or cassave tuber (Manihot utilisima). To
distinguish one from the other, the fermented
glutinous rice is named "tape ketan" and the
fermented cassave tuber "tape ketella. Both
are produced in Indonesia on a home industry
scale by traditional manufacturers or at home
for family consumption.

In the traditional method, the

fermentation is initiated by addition of
powdered "ragi. Ragi cakes are made
of rice flour containing the required
mold and yeast cells obtained by
natural infection from the surroundings
and equipment used by the traditional
manufacturer.

Cassava is the third most important food source in the tropics

after rice and maize and is the staple food of at least 500 million
people . Cassava is easy to grow, yields well in good conditions
and even in poor soils subject to dry conditions it still produces
edible roots. The roots are very starchy and the young leaves are
a good source of protein. Because of the perceived agricultural
advantages of growing cassava and increasing population
pressures its usage is being extended to regions in Africa and
elsewhere in which it was not formerly used.

Rice is the seed of the grass species Oryza sativa (Asian rice) or
Oryza glaberrima (African rice). As a cereal grain, it is the most
widely consumed staple food for a large part of the world's human
population, especially in Asia. It is the agricultural commodity with
the third-highest worldwide production.

Cassava

White Rice

Staple
(Component
per 100g)

Cassava

White Rice

60

10

Copper (mg)

0.1

0.22

Energy (kJ)

670

1528

0.38

1.09

Protein (g)

1.4

9.4

Manganese
(mg)

Carbohydrates
(g)

38

80

Selenium (g)

0.7

15.1

Vitamin C (mg)

20.6

0.28

0.66

Vitamin A (mg)

13

Sugar(g)

1.7

0.12

Vitamin E (mg)

0.19

0.11

Fiber (g)

1.8

1.3

Vitamin B6 (mg)

0.009

0.16

Calcium (mg)

16

28

0.07

0.18

Iron (mg)

0.8

0.27

Saturated Fatty
Acid (g)

Magnesium
(mg)

21

25

Monounsaturate
d fatty acids (g)

0.08

0.21

Phosphorus
(mg)

27

115

0.05

0.18

271

115

Poly
unsaturated
acids (g)

14

Substances
(per 100g
component)
Water (g)

Fat (g)

Potassium (mg)
Sodium (mg)

Notice
As a defence mechanism against attack by predators, cassava produces two cyanogenic
glucosides; linamarin and a small amount of lotaustralin (methyl linamarin). These cyanogens
are distributed widely throughout the plant, with large amounts in the leaves and the root
cortex (skin layer), and generally smaller amounts in the root parenchyma (interior). The
bitter taste of bitter cassava is very largely due to linamarin and high cyanide parenchyma
roots must be processed before consumption to reduce the amount of toxic cyanogens to a
safe level. The World Health Organisation (WHO) has set the safe level of cyanogens in
cassava flour at 10 ppm (FAO/WHO, 1991), and the acceptable limit in Indonesia is 40 ppm

Yeast

What is it?

Yeast is an ovoid or spherical unicellular microscopicfungus. The

particularity of yeast is that it is aliving organism. Like those found in
humans, yeastcellsare living and natural. They need air to multiply,
but the absence of air also has consequences on their development.

What type of microorganisms are contained in yeast?

There are many species of yeasts. Some types of microorganisms present in the
yeast is Mucor indicus , Rhizopus oryzae , Mucor sp. , Candida sp. , Saccharomyces
cerevicae , Saccharomyces verdomanii , and others . Yeast has similarities that
produce fermen or enzymes that can convert the substrate to other materials with
the benefit in the form of energy . The modified substrate is different.

Tapai yeast is a mixed population of microbes that there are several types of the
genus Aspergillus , Saccharomises genus , the genus Candida , the genus Hansnula ,
while the bacteria is Acetobacter
Aspergillus can simplify starch
Saccharomyces , Candida and Hansnula can reduce the sugar into alcohol and
other organic substances
Acetobacter converts alcohol into vinegar

The development of yeast

Without Air

When there is no air, sugar is mainly transformed into alcohol, to the

detriment of the energy released. This happens in the case of breadmaking. The yeast cannot find any more oxygen.The sugar provided by the
flour is transformed into alcohol(this evaporates during baking)and carbon
dioxide, proving the metabolic process of fermentation. In baking,this
production of carbon dioxide causes the dough to rise. Here again, energy is
released, but in low quantity enoughtolive but not to multiply.

With air

In the presence of air, yeasts breathe and multiply abundantly, without

forming alcohol. The sugar they feed off is transformed into carbon dioxide
and water. This phenomenon is accompanied by tremendous release of
energyto allow them to grow and multiply by budding. When the two cells
have reached the same size, they separate and

How To Make Yeast?

Ingredients : 1 kg of rice flour , galangal 25 grams , 2 garlic , cassava 1

ounce , 1 lemon fruit, 10 grams of sugar and 1 liter of water and yeast
market
Tools : Small bowl, knife , winnowing, transparent plastic, and mortar

1.

Galangal , garlic , lime and cassava peeled and removed the parts
that are not useful .

2.

The material is crushed by mortar and grated

3.

Then mixed with rice flour , and add a little water until the dough
becomes thick

4.

Add yeast as much as 2 grains / kg of rice flour

5.

The dough is left for 3 days at room temperature in an open state

6.

After 3 days , remove all dirt and squeeze the dough to remove
water

7.

Shape into circle and then dried under sun

There is some diffrence between fermentation as usual with alcohol fermentation. Its
usually take only one kind of microorganism in one fermentation process, but in tape
fermentation contain a lot of microorganism

In this tapai fermentation there are two kind of microbes, it is mold

( kapang)

and yeast (khamir). Some example of mold that helping process :

Amylomyces rouxii,Mucor sp, danRhizopus sp.
Some example of yeast that helping process :
Saccharomycopsis fibuligera,Saaccaromycopsis malanga,Pichia
burtonii,Saccharomyces cerevisiae, danCandida utilisalso Pediococcus sp.Bacteria
andBacillus sp.

Microorganism that come from type of mold will produce enzym amiolitic,
this enzym will extract amylum into a basic glucose (disakarida dan
monosakarida).

That process usually call sacarification. And then yeast change a part of
basic glucose into alcohol . This is may causes a smell of alcohol in tapai.

THE MECHANISM OF
TAPAI FERMENTATION

PROCEDUR HOW TO MAKE TAPAI

1.

PREPARE THE MATERIALS : CASSAVA, KETAN, ETC

2.

PEEL THE SKIN OF CASSAVA

3.

CLEAN THE CASSAVA.

4.

STEAM THE CASSAVA UNTIL COOKED.

5.

COOL THE CASSAVA ABOUT 5 MINUTES

6.

POUR THE YEAST (SACCHAROMYCES CEREVICIAE)

7.

WRAP IT WITH BANANA LEAF AND PLASTIC WRAP.

8.

INCUBATE IT IN THE INCUBATOR AT 28-30C ABOUT 48

HOURS.

MECHANISM OF TAPAI FERMENTATION

FERMENTATION:
SUGAR + YEAST ETANOL + CO2.

C6H12O6 2C2H5OH + 2CO2

THE REACTION IS DIFFERENT IN EVERY FERMENTATION. IT
DEPENDS ON ITS MATERIAL. SUCH AS KETAN, SINGKONG,
ETC.

GLUCOSE (C6H12O6) PYRUVATE ACID (GLICOLYSIS

PROCESS)

DECARBOXILATION PYRUVATE ACID:

Pyruvate Acid -------> Asetaldehid +

CO2
Piruvat decarboxilase (CH3CHO)

STEPS

ACETALDEHID BY ALCOHOL DEHIDROGENASE IS

CHANGED INTO ETHANOL.

2CH3CHO + 2NADH2 -----> 2C2H3OH

+2NAD
Alcohol dehidrogenase enzyme

FACTORS AFFECTING TAPAI FERMENTATION

PH
TEMPERATURE: 28-30C
OXYGEN : LOW
SUBSTRATE : CARBOHYDRATE

RANGE PH
Microbe

Minimum

Optimum

Maksimum

Bacteria

3-5

6,5-7,5

8-10

Khamir

2-3

4,5-5,5

7-8

Fungi

1-2

4,5-5,5

7-8

DE
CA

ly

co

RB
TI OX
ON Y

i
s
y

Mechanism

co
l
A

l
o
h

y
eh

g
ro

s
na

LA

Glycolysis

Decarboxylation Pyruvate acid

Overall Reactions:

C6H12O6 2C2H5OH +2CO2 + 2NADH2

+ Energy

Tapai Industry

CV. Tape Berkah

Department

Department 1: Production
Department 2: Packaging

1
Chain Production

Cost Breakdown

1x Production
Quantity

Raw Material

Cassava
24
600

NB: Each production per day = 70% x 600 kg = 420 kg

Man power

Employee
24
280

Overhead

Supporting Materials

Yeast
24
2.5
Lumber

Fair Value
Production Assets Depreciation
Building 7 x 5 m^2

Basket

Wash basket

Scale

Fan

Water jet pump

Sieve

Cooler

Stove

Lamp

Bowl

Knife

Plastic Chair

Description
Electricity

Useful life
8
5
5
5
5
5
5
5
5
1
2
2
2

Years
Years
Years
Years
Years
Years
Years
Years
Years
Years
Years
Years
Years

Price (IDR)

6720 Pack

60 pack
1 pickup

1x Production
Quantity

Unit

14,400 Kg

17,500,000
1,100,000
120,000
1,500,000
150,000
900,000
100,000
250,000
150,000
130,000
75,000
210,000
80,000

Monthly
Quantity

2,000
28,800,000

28,800,000

550
3,696,000

3,696,000

23,000
1,380,000

600,000
600,000

1,980,000

Depreciation
Total
per Year

2,187,500
220,000
24,000
900,000
90,000
60,000
20,000
50,000
90,000
52,500
17,500

Total (IDR)

182,292
18,999
2,000
25,000
2,500
5,000
8,999
20,899
12,500
8,750
2,917
52,500
6,667

349,023

Total

120,000

120,000

Department 1
Production cost

Cost Breakdown
Box 8 Oz (40%)
Besek 4 Oz (60%)
Onionskin
Banana leaf
Starch glue
Tape
Label
Rafia rope

24
24
24
24
24
24
24
24

1x
Production
Quantity
210
630
0.25
10
1

840
0.5

Monthly
Quantity
5040
15120
6
240
24
1
20160
12

Unit
Box
Besek
Pack
Pack
Pack
Unit
Piece
Kg

Fair Value

Depreciation
Building 7 x 5 m^2

Scale
Trafo
Label stamp

17,500,00
0
600,000
50,000
15,000

Useful life

Price (IDR)

Total (IDR)

650 3,276,000
800 12,096,000
17,500
105,000

6,500 1,560,000
500
12,000
2,000
2,000

100 2,026,000
2,800
33,600

19,110,600

Depreciati
on per
Total
year

Year

2,187,500

182,292

5
2
1

Year
Year
Year

120,000
25,000
15,000

10,000
4,167
1,250

197,708

Department 2
Packaging Cost

Marketing Cost

Marketing Asset Depreciation

Grandmax Pickup car

Description

Gasoline
Driver honorarium
Car Maintenance

Description
Sales
Box 8 Oz
Renteng @ 3 besek
Total Sales
Cost Of Goods Sold
Marketing Cost

Fair Value
125,000,000

1x Production
Quantity
50,000
40,000

24
24

Depreciation
per year

Useful life
5

Year

25,000,000

2,083,333

Total

1,200,000
960,000
50,000

NET MARGIN

Total

2,083,333

2,210,000

Gross-Net Margin
34,956,400
1x Production
Quantity

24
24

210
210

Gross Margin

Net Margin

Monthly
Quantity

5040
5040

Unit (IDR)

8,500
10,000

42,840,000
50,400,000

93,240,000
53,990,267
39,249,733
4,293,333
34,956,400