Abstract

Sticky rice is used to make a traditional fermented dish called tape ketan. Tape fermentation is influenced by microorganisms found in yeast added to glutinous rice to change the taste, color, and aroma. Chlorophyll found in katuk leaves is responsible for giving the green color to white sticky rice tape. The antibacterial chemicals tannins, flavonoids, and saponins found in katuk leaves have the ability to inhibit the fermentation process and produce high-quality sticky rice tape. The purpose of this study is to analyze how the process of making white sticky rice tape (Oryza sativa L. var glutinosa) using katuk leaf juice as a natural dye (Sauropus androgynus) in community service carried out. The method used is the participant observation method, which is an observation method where researchers also function as participants, participating in activities carried out by a group. The community service activity that I carried out on Monday, April 8, 2024, took place at Gbk. Jangkong, Kaliaga Village, Aikmel District, East Lombok Regency. In terms of the production process, tape uses a non-alcoholic fermentation method, meaning there are no haram ingredients because the fermentation process does not attempt to produce large amounts of alcohol by using certain types of alcohol.

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