Tapai (often spelled as a tape) is one of Indonesia's traditional foods produced from the fermentation process (fermentation) of carbohydrate foods, such as cassava and sticky rice. [
Tapai can be made ​​from cassava (manioc) and the result is called Tapai cassava [1]. When made ​​from glutinous rice and glutinous black and white, the result is called "tapai sticky rice" or "sticky rice tapai"
In the process of fermentation tapai, used several types of microorganisms such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, Pediococcus sp, etc. Tapai result of fermentation of S. cerevisiae is generally shaped semi-liquid, sweet taste of acidity, alcohol, and has a sticky texture  Generally, tapai produced by small and medium industries as a snack or dessert.


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