Microb Report 11 - FACULTY OF FOOD SCIENCE & TECHNOLOGY...

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TECHNOLOGY FST 3202 FOOD MICROBIOLOGY (LAB REPORT) Demo : Dr. FARINAZLEEN MOHD GHAZALI Experiment Session : Tuesday (9am till 12pm) Programme : Bachelor of Science and Food Technology Group Members : LIEW KAI WEN 130815 STEPHANIE CHEW 129764 LIM LI YUIN 129782 No. of Experiment : 11 Title of Experiment : Microorganism in Food fermentation-TAPAI MAKING Date : 04/10/2006
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EXPERIMENT 11 Title: Microorganism in Food Fermentation-TAPAI MAKING Objective: 1. To learn the method to prepare “tapai” and the technique during the preparation. 2. To get to know the Malaysia fermented foods and their background and the preparation. 3. To observe the aroma and flavor characteristics that result directly or indirectly from the fermented foods. 4. To know the health benefits of the fermented food. Introduction : Traditional fermented foods have always played an important role in the daily life of Asian people. The knowhow to prepare those foods were transferred from generation to generation, very often with improvements without changing the original consistency, organoleptics, and the nutritive value of the product. The fermented foods are later studied and scientifically processed. One of the fermented foods which is very popular in Indonesia and other Asian countries is tapai or tape . The difference lies mostly in the indigenous microorganisms used . Tapai is a traditional fermented food very popular in Asia. As substrate can be used cassava, rice or glutinous rice. Microorganisms found in the traditional ragi tapai are moulds ( Rhizopus oryzae, Amylomyces rouxii orMucor sp .) and yeasts ( Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii). The moulds are strong amylolytic. The cooked substrates are inoculated with 0.1% (w/w) powdered ragi tapai and incubated for 30-72 hours (30˚C). The final product has a sweet, slightly sour taste and a pleasant aroma. Tapai can be found or is made in Indonesia for many traditional ceremonies, like marriages, to welcome a new born, at religion ceremonies, also at birthday parties, or just
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consumed as a snack. Tapai is not always prepared in the villages, but also in the big cities and is consumed by all strata of the community, even by the high society. In Indonesia, tapai can be found in all food sections of the department stores, and packed in various forms. To prepare tapai a carbohydrate source and an inoculum containing the microorganisms is necessary. The inoculum is called ragi tapai . The success of a good tapai depends on the preparation of the substrate and of the ragi tapai. In the Philippines ragi tapai is called bubod, in Thailand look-paeng, in China peh-chu, in Korea nooruk Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions. The culture can be naturally captured from the wild, by mixing rice flour with ground
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Microb Report 11 - FACULTY OF FOOD SCIENCE & TECHNOLOGY...

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