THE PRESENCE OF NATURAL MICROFLORA IN TAPAI FLUID OF CASSAVA (MANIHOT UTILISSIMA POHL.) FROM TRADITIONAL MARKET IN PADANG
Journal Title: World Journal of Pharmaceutical and life sciences - Year 2018, Vol 4, Issue 8
Abstract
The research related to the presence of natural fermentative microflora in tapai fluid. Tapai fluid is one of byproduct that produced during tapai fermentation process. Based on previous research, in tapai have been found yeast, bacteria, mould, and other natural fermentative microflora. It can be assumed if tapai fluid still occur natural fermentative microflora. Survey method was used and the data was alnalyzed descriptively. The aim of the research was to determine the presence of natural fermentative microflora in tapai fluid of cassava (Manihot utilissima Pohl.) and to know the characteristic of Tapai fluid based on alcohol level, residual sugar content, pH, and temperature. The results showed tapai fluid contain colony of natural fermentative microflora (yeast and bacteria), that was isolated by GPA and YEA medium and obtained alcohol level (2.5-11%), a residual sugar content (15.3-22.0% Brix), pH (3.43-3.87), with temperature (15.3-22.0%).
Authors and Affiliations
Periadnadi Periadnadi
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- EP ID EP656004
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