Besides being consumed directly, tapai can be made into other preparations or mixed with other foods and drinks. Pulut tapai or tapai ketan is a component of cendol ice and mixed ice, or it can also be reprocessed into diamonds, madumongso and dodol. Apart from being used as a mixture of cendol ice, mixed ice or doger ice, cassava tapai can also be processed into rondo royal fried food (fried tapai) and colenak.
Tapai ketan is also delicious eaten with tetel (a Javanese term for white sticky rice glutinous rice) or in West Java it is usually called ulen or uli. a type of snack made from the results of the fermentation process of carbohydrate food ingredients as a substrate with yeast.
In Indonesia and neighboring countries, the substrate is generally glutinous rice and cassava tubers. Yeast for tapai fermentation is a mixture of several microorganisms, especially fungi (mold and mold), such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, and Pediococcus sp. However, it is also possible that other types of materials are also involved. Tapai fermented with yeast that is dominated by S. cerevisiae is usually in the form of semi-liquid, soft, has a sweet and sour taste, contains alcohol, and has a sticky texture. Tapai production is often carried out by individuals, micro, small and medium industries.
The word tapai comes from the Proto-Malay language of West Polynesia "tapay" which means fermented rice or palm wine made from rice. More specifically, the origin of the word in the Proto-Austronesian language tapai means fermented food.
Most tapai is made from fermented glutinous rice (Oryza sativa) or cassava (Manihot esculenta). The Sundanese call tapai cassava as peuyeum, while the people of East Java more often call it tape puhung for tapai made from cassava and tape ketan for tapai made from sticky rice. While the people of Banyumas call it tapè budin or kenyas. Tapai ketan is known in Asia, especially Southeast Asia, with different local names: tapai pulut (Malaysia), basi binubran (Philippines), chao (Cambodia), lao-chao or chiu niang (China), and khao-mak (Thailand).
Tapai / Tape Type
Tapai black sticky rice is added on top of the uli
Tapai cassava, namely tape made from cassava. This type of tapai is usually made for sale, mostly in the form of home industries. The popular cassava tapai comes from the Bandung area (many sold on Jalan Raya Padalarang in the Cipatat area), and if in East Java, from the Bondowoso and Jember areas, if in Central Java, from the Blora area.
Tapai sticky rice or tapai pulut, which is made from sticky rice (pulut rice), both from white sticky rice and black sticky rice. In many areas in Java, tapai is usually made at home, especially as a confectionery preparation during Eid. However, this tapai is also often sold by itinerant traders in West Java (black sticky rice tapai, in combination with uli as tape uli); or in small packages, white sticky rice tapai wrapped in leaves (water guava or waru) at local markets in Kuningan and Pangandaran. Tapai sticky rice from Kuningan has even been packaged in a modern way with cardboard.
Tapai Pisang, namely tape made from banana fruit. not all types of bananas can be used as a tape base material. Conditions for bananas used must have a very high starch content. Currently kepok bananas are chosen as the basic ingredient for tape, because the starch content contained is greater than other types of plantain bananas.
Tapai Making
Tapai sticky rice from Kuningan, West Java, wrapped in guava leaves.
In making tapai ketan, sticky rice is cooked and steamed first before adding yeast. The mixture is protected from the open air by covering it with leaves and incubated at 25-30 °C for 2-4 days. The leaves used vary, depending on the available resources, but generally leaves are used which are wide and have a smooth surface. Ready-to-serve sticky rice tapai usually contains alcohol and has a softer texture. The leaves used are usually banana leaves, but in some places other leaves are also used, for example guava leaves (Sizygium) or para gum (Hevea brasiliensis).
To make tapai cassava, the cassava tuber skin must be removed first. The peeled tubers are washed, steamed, and then placed in a bamboo basket covered with banana leaves. Yeast is spread on cassava and layers of banana leaves which are used as a base and cover. The baskets are then aged at 28 – 30 °C for 2 – 3 days.
Apart from its sweet taste and alluring aroma, tapai is also made in several different colors. The color does not come from dangerous artificial dyes, but comes from natural dyes. Angkak, a pigment produced by Monascus purpureus, is used to make red sticky rice, while green sticky rice is made using pandan leaf extract.
Making tapai requires high precision and cleanliness so that cassava or sticky rice can become soft because the fermentation process is going well. Yeast is a mushroom seed that is used to make tapai. In order for tape-making to work properly, the tools and materials used must be clean, especially from fat or oil. Oily tools when used to process tapai ingredients can cause fermentation failure. The water used must also be clean, using rainwater can result in tapai not being successfully made.
The effect of tapai consumption on health
Tapai advantage
Fermented tapai can increase the content of Vitamin B1 (thiamine) up to three times. This vitamin is needed by the nervous system, muscles and digestive system to function properly. Because it contains a variety of "good" bacteria that are safe for consumption, but can be classified as a source of probiotics for the body. Tapai liquid and sticky rice are known to contain lactic acid bacteria as much as ± one million per milliliter or gram. This fermented product is believed to have a healthy effect on the body, especially the digestive system, because it increases the number of good bacteria in the body and reduces the number of bad bacteria.
Another advantage of tapai is its ability to bind and remove aflatoxins from the body. Aflactocin is a toxic substance or poison produced by mold, especially Aspergillus flavus. We encounter many of these toxins in our daily food needs, such as soy sauce. Tapai consumption within normal limits is expected to reduce the aflatoxin.
In several tropical countries that consume cassava as the main carbohydrate, the population is prone to anemia. This is because cassava contains cyanide which is toxic to the human body. Tapai consumption can prevent anemia because the microorganisms that play a role in the fermentation are able to produce vitamin B12.
Tapai weakness
Excessive tapai consumption can cause blood infections and digestive system disorders. In addition, several types of bacteria used in tapai production have the potential to cause disease in people with too weak immune systems such as children under five, the elderly, or people with HIV3. To reduce these negative impacts, consumption of tapai needs to be done in a controlled manner and its production and storage are carried out in a hygienic manner.
Processed tapai products
Besides being consumed directly, tapai can be made into other preparations or mixed with other foods and drinks. Pulut tapai or tapai ketan is a component of cendol ice and mixed ice, or it can also be reprocessed into diamonds, madumongso and dodol. Apart from being used as a mixture of cendol ice, mixed ice or doger ice, cassava tapai can also be processed into rondo royal fried food (fried tapai) and colenak. Tapai ketan is also delicious eaten with tetel (a Javanese term for white sticky rice glutinous rice) or in West Java it is usually called ulen or uli.
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