BIOTEKNOLOGI | PEMBUATAN TAPE SINGKONG | PRAKTIKUM IPA

Summary

In this video, the Sains Club of MTS Darul Ulum Pambon demonstrates the process of making fermented cassava tape. Cassava, a root vegetable rich in carbohydrates, undergoes steaming, cooling, and fermentation with yeast (Saccharomyces cerevisiae) to convert starch into sugar and alcohol. The process includes careful handling to prevent contamination, using banana leaves for wrapping, and fermenting at room temperature for 48 hours. This fermentation produces a sweet, slightly sour flavor with an alcoholic aroma. The video showcases the steps involved in making this traditional Indonesian delicacy and highlights the importance of fermentation for achieving its distinctive taste.

Takeaways

• 😀 Cassava (singkong) is a widely used root vegetable in Indonesia with significant potential for various products.
• 😀 Cassava contains carbohydrates, primarily in the form of starch (amilum), which provides energy.
• 😀 One of the common processed products of cassava is 'tape singkong', which is made through a fermentation process.
• 😀 Fermentation of cassava involves the oxidation of carbohydrates with the help of a microorganism called Saccharomyces cerevisiae.
• 😀 The fermentation process turns the carbohydrates in cassava into sugar and alcohol.
• 😀 The cassava should be peeled, cleaned, and steamed for 30 minutes to soften the texture before fermentation.
• 😀 After steaming, the cassava is drained and cooled for an hour to create the ideal environment for microorganisms.
• 😀 A small amount of yeast is crushed and evenly sprinkled over the cooled cassava for fermentation.
• 😀 1 tablespoon of sugar is also sprinkled over the cassava to serve as food for the microorganisms.
• 😀 The cassava is then wrapped in banana leaves and stored for 48 hours at room temperature for anaerobic fermentation, which contributes to its unique taste and aroma.

Q & A

What is the main topic of the video?

The main topic of the video is the process of making tape singkong, a fermented cassava product, demonstrated by the Sains Club of MTS Darul Ulum Pambon.

What is cassava (singkong) and why is it significant in Indonesia?

Cassava, or singkong, is a root vegetable rich in carbohydrates and is an important agricultural product in Indonesia with great potential for various food products.

What is tape singkong?

Tape singkong is a traditional Indonesian fermented food made from cassava. It is produced through a fermentation process involving microorganisms like Saccharomyces cerevisiae, which convert carbohydrates into sugars and alcohol.

How is cassava prepared before fermentation?

Cassava is first peeled, cleaned, and then steamed for 30 minutes to soften it. After steaming, it is allowed to cool for an hour to create the optimal environment for microbial growth during fermentation.

What role does yeast play in the fermentation of tape singkong?

Yeast, specifically Saccharomyces cerevisiae, is responsible for converting the carbohydrates in cassava into sugar and alcohol during the fermentation process.

How is yeast applied to the cassava?

After the cassava cools, crushed yeast is evenly sprinkled on the surface. For every kilogram of cassava, one piece of yeast is used.

What is the role of sugar in the fermentation process?

Sugar is added to feed the microorganisms during fermentation, providing them with a food source to facilitate the conversion of carbohydrates into alcohol and acids.

Why is banana leaf used during the fermentation process?

Banana leaf is used to wrap the cassava and yeast mixture, creating an anaerobic environment essential for the fermentation process. It also helps to preserve the tape singkong during storage.

How long does the fermentation process take for tape singkong?

The fermentation process takes about 48 hours (two days) at room temperature.

What factors influence the taste and quality of tape singkong?

The length of fermentation influences the taste and quality. A longer fermentation period results in a sweeter taste, higher alcohol content, and the development of a characteristic sourness and alcohol aroma.

What is the final taste profile of tape singkong?

The final taste of tape singkong is a combination of sweetness, slight sourness, and a mild alcohol aroma, with sweetness coming from the conversion of carbohydrates into glucose and sourness from acid production during fermentation.