Abstract

Cassava tape is one of the most popular fermented products in Indonesia, alongside tempeh. The manufacturing process involves peeling, washing, cutting, and steaming the cassava until cooked. Afterward, the cassava is mixed with tape yeast as a starter and fermented for approximately 2 x 24 hours at room temperature under semi-anaerobic conditions. This fermentation transforms the cassava into a product with the aroma, sweet taste, and soft texture typical of tape. The manufacturing process includes cassava preparation, initial fermentation through soaking and steaming, and further fermentation after the addition of the yeast. The tape is then stored in an airtight container at a warm temperature to maintain its quality. The taste of tape is greatly influenced by cleanliness during the manufacturing process. Contamination by unwanted microorganisms can disrupt the microbial composition involved in fermentation, thus altering the taste and reducing the quality of the product. Therefore, cleanliness of tools, materials, and the production environment is crucial for ensuring successful fermentation. From the overall process and interview results, it can be concluded that selecting quality cassava and controlling temperature and humidity during fermentation are the main factors determining the taste, aroma, and final quality of cassava tape.

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