Tapai

Tapai or snack tape is produced from the fermentation of carbohydrate foodstuffs as substrates by yeast. In Indonesia and its neighboring countries, the substrate is usually cassava and glutinous rice. Yeast for fermentation Tapai is a mixture of several microorganisms, especially fungi (mold and

mildew), such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, and Pediococcus sp., But there is a possibility of other types are also involved , Tapai fermented with yeast S. cerevisiae dominated typically in the form of semi-liquid, soft, sweet taste acidity, contain alcohol, and has a sticky texture. Tapai production is usually carried out by small and medium industries
Tapai Cassava is a tape made of Basic Materials Cassava is very easy to get food when we're in the area Bangung or in other areas of West Java, but generally Tape Cassava is located in Bandung Regional, Individual Sundanese people often call Peyeum BandungUli Tape Tape is made from glutinous rice, and some are made of Black Sticky rice, this meal will easily be encountered in the Sunda Regions, As In Jakarta, Bandung Sukabumi Cianjur or even in other Regions outside Java
Tape Uli burned
Peyeum / Tape black sticky food is very hard to come out in public, people usually Sunda Make peyeum at certain moments, like wedding, Thanksgiving, this Peyeum sweet, made from black rice fermented with yeast. will very easily be encountered in the Region Cianjur, Sukabumi, Banten, Bandung, and other areas in West Java
Making Tapai
In the manufacture of Tapai glutinous, sticky rice cooked and steamed before spiked yeast. The mixture is protected from the open air by wrapping the leaves and incubated at a temperature of 25-30 ° C for 2-4 days. The leaves are used vary, depending on the resources available, but usually used the leaves are wide and smooth surface. Glutinous Tapai is ready to be served usually contain alcohol and softer texture leaves are used usually in banana leaves, but in some places the other leaves are also used, such as guava leaf (Sizygium) or the rubber (Hevea brasiliensis).
To make Tapai cassava, cassava tuber skin must be removed first. Tubers that have been peeled and washed, steamed, and then placed in a bamboo basket covered with banana leaves. Yeast spread on a layer of cassava and banana leaves are used as a base and cover. Basket is then cured at a temperature of 28-30 ° C for 2-3 days.
In addition to the sweet taste and alluring aroma, Tapai is also made with several different colors. The color does not come from artificial coloring dangerous, but from natural dyes. To make sticky red Tapai used angkak, pigment produced by Monascus purpureus, while Tapai glutinous green color made using pandanus leaf extract.
Tapai manufacture requires high precision and cleanliness that cassava can be soft or sticky rice because the fermentation process is progressing well. Yeast is a fungus seeds used to make Tapai. In order that the tape did well the tools and materials used must be clean, especially from fat or oil. The tools used to process the oily if Tapai material can cause fermentation failure. Water used must also be clean; using rain water can result in Tapai is not successfully created. 

Influence Tapai consumption for healthExcellence TapaiTapai fermentation can increase the content of vitamin B1 (thiamine) up to three times. This vitamin is required by the nervous system, muscle cells, and the digestive system to function properly. Because it contains a wide variety of "good" bacteria that is safe for consumption, Tapai can be classified as a source of probiotics for tubuh.Cairan Tapai Tapai and glutinous known to contain lactic acid bacteria as much as ± one million per milliliter or gram. This fermentation product is believed to give effect to nourish the body, especially the digestive system, because it increases the amount of bacteria in the body and reduce the amount of bad bacteria.
Another advantage is the ability of Tapai Tapai bind and remove aflatoxins from the body. Aflaktosin are toxic substances or toxins produced by molds, especially Aspergillus flavus. This toxic we encounter in day-to-day food needs, such as ketchup. Tapai consumption within normal limits is expected to reduce the aflatoxin.
In some tropical countries that consume cassava as the main carbohydrate, vulnerable population suffering from anemia. This is because cassava contains cyanide which is toxic to the human body. Tapai consumption can help prevent anemia due role in the fermentation microorganisms capable of producing vitamin B12

Weakness Tapai
Tapai Excessive consumption can lead to infections of the blood and digestive system disorders. In addition, some types of bacteria used in the manufacture of Tapai potentially cause illness in people with immune systems are too weak as children under five, the elderly, or people with HIV3. To reduce the negative impact, Tapai consumption shall be under control and the manufacturing and storage was performed by hygienists.