Fermentation of Tapai and Alcohol Content Released From Tapai

Abstract

Tapai is a well-known dessert with slight alcoholic flavour and a sweet sour aroma. Normally, glutinous rice and cassava roots are always used to make Tapa. Both of them are almost similar in taste. However, Tapai needs to be consumed immediately because it is a perishable product. So we need to preserve Tapai by using either natural or synthetic preservatives. In this study, we will review turmeric essential oil as natural preservative to preserve Tapai. If we let it to be fermented for too long, its alcohol content might increase and it may turns the Tapai becomes too alcoholic. So, this review study is conducted to study how to detect alcohol released from Tapai. Different research studies have been done on detecting alcohol released from Tapai by using different kind of methods such as specific-gravity method, refractive index and GC-MS methods. But this review article is focusing more on alcohol biosensor. Other than that, we will observe the changes in biochemical properties of Tapai such as pH and total lactic acid