MATERI B. INGGRIS 

Sensory and Microbial Analysis of Tape Singkong Produced in Indonesian Home Industries

Abstract:

This study evaluates the sensory characteristics and microbial composition of tape singkong (fermented cassava) produced in several home industries in Indonesia. The research focuses on identifying key microorganisms involved in the fermentation process, such as yeast and lactic acid bacteria, and how they influence the texture, flavor, and overall quality of the final product.

Introduction:

Tape singkong is a traditional Indonesian fermented food made from cassava. The fermentation process, primarily driven by yeast and lactic acid bacteria, transforms cassava into a sweet, slightly alcoholic, and soft-textured delicacy. This study aims to explore the microbial communities involved in the fermentation process and how they affect the sensory qualities of tape singkong.

Materials and Methods:

• Sampling: Tape singkong samples were collected from different home industries in Indonesia.

• Microbial Analysis: The microbial populations, including yeast and lactic acid bacteria, were analyzed using both culture-dependent and molecular techniques.

• Sensory Evaluation: A sensory panel was used to assess the texture, flavor, and aroma of tape singkong from different production sites.

Results:

• Microbial Composition: The study identified a diverse range of yeasts and lactic acid bacteria in the tape singkong samples. Saccharomyces cerevisiae was the dominant yeast species, while Lactobacillus spp. were the predominant lactic acid bacteria.

• Sensory Characteristics: The sensory analysis revealed that tape singkong with a higher concentration of yeast had a sweeter taste and softer texture. The presence of lactic acid bacteria contributed to the slight acidity and complex flavor profile of the product.

Discussion:

The discussion focuses on the correlation between microbial diversity and the sensory attributes of tape singkong. It was found that the balance between yeast and lactic acid bacteria is crucial for producing high-quality tape singkong. The study suggests that controlled fermentation practices could lead to more consistent product quality.

Conclusion:

This research highlights the importance of microbial management in the production of traditional fermented foods like tape singkong. Understanding the roles of specific microorganisms can help in optimizing the fermentation process to achieve desirable sensory properties.

References:

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