ABSTRACT
Tape ketan is a traditional Indonesian fermented food that is produced across Indonesia. It is prepared from steamed glutinous rice (Oryza sativa var. glutinosa) inoculated with ragi starter culture prior to incubation. e rice grains are partially liqueed and acquire a
3.1 Indonesian Tape Ketan 137 3.1.1 Description of Product 137 3.1.2 Production Method 138 3.1.3 Microbiology of Tape Ketan 140
3.1.3.1 Fungi 140 3.1.3.2 Evaluation of Fungal Growth in Tape 142 3.1.3.3 Bacteria 144
3.1.4 Characteristics of the Substrate and Changes during Processing/Fermentation 144 3.1.4.1 Rice 144 3.1.4.2 Source of Fermentable Sugars 145 3.1.4.3 Chemical Changes in the Substrate 147 3.1.4.4 Production of Flavour Compounds 149
3.1.5 Nutritional Value 150 3.1.6 Safety Considerations 150 3.1.7 Industrialisation and Future Prospects 151
3.2 Indonesian Tape Singkong (Cassava Tape) 152 References 154
sweet, acidic and slightly alcoholic taste. Tape ketan is consumed directly after fermentation without further processing as an appetiser or as a dessert or it is used as an ingredient to make cakes. It is not normally consumed every day and hence is not part of the daily diet.
