Fermented Tapioca

RC 40203 FOOD PROCESSING & PRESERVATION
FERMENTED TAPIOCA
DR. CONNIE FAY KOMILUS MR. SIM KHENG YUEN
GROUP MEMBER: NAME MATRIC NO.
AZMA MAZWANI BINTI AWANG

LYDIANIE WESLEY NOR HAZIRAH BINTI MOHD HASHIM NOOR HASLINDA BINTI HASSAN SHERLYN SHERUN LASAT
BR07110074
BR07110008 BR07110002 BR07110045 BR07110076
INTRODUCTION
TAPIOCA
tapioca or Manihot esculenta is the third largest source of carbohydrates in the world. a very cheap source of carbohydrate. low in saturated fat, sodium and cholesterol. cultivation - annual crop in tropical and subtropical regions.
INTRODUCTION
FERMENTATION
Fermentation are defined as animal or plant tissues subjected to the action of microorganisms and/enzymes to give desirable biochemical changes and significant modification of food quality (Campbell-Platt, 1994). Brook et al. (1969) and Gray and Abou-El-Seoud (1966) gave clear evidence of protein enrichment of cassava products through fermentation.
INTRODUCTION
DRIED YEAST
Dried yeast is consist of mould which (Rhizopus oryzae, Amylomyces rouxii or Mucor spp.) and yeasts (Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii)
Source: News Strait Times, 12 January 2005
THE PROCESS
Peel & clean
Cut into smaller pieces
Boil for 15 minutes
THE PROCESS
Take out the tapioca and drain excess water
Sprinkle dried yeast onto the tapioca
Keep the tapioca in a container and place under room temperature for two days
RESULT
Time Before fermentation
After fermentation Colour Attribute Aroma Mouth feel Texture
White
Coarse
Hard
Light yellow
Ferment odour
Fine
Soft
DISCUSSION
Fermented tapioca tastes sweet yet slightly alcoholic, with a pleasant, fragrant aroma. Fermented tapioca is soft and juicy, and there is also some liquid produced as a result of the fermentation.
DISCUSSION
Fermented tapioca is a very perishable product - the fermentation continues after the optimum rate of fermentation has been reached. For the best taste - consumed the fermented tapioca immediately.
DISCUSSION
Based on the result, we find that the best temperature to extend shelf life of fermented tapioca is in the cold temperature (refrigerator). Because low temperature can halt the microbial activity of the bacteria involved during the fermentation process stop the fermentation process
DISCUSSION
The amount of dried yeast can influence the rate of fermentation Even though big amount of dried yeast can increase the rate of fermentation but at the same time it can influence the aroma and the taste of the fermented tapioca All of this depend on the consumers preference
RECOMMENDATION AND SUGGESTION

The tapioca should not be over cooked or undercooked
if overcooked the fermented tapioca will become too soft; if below cooked the texture of the fermented tapioca are harder and becoming less palatable.
Add little amount of sugar to increase the sweetness of the

fermented tapioca

There should be no moist or water in the container
before the sprinkle of dried yeast process to prevent
any unwanted microbial activity such as formation of

mould. Amount of dried yeast to be used must be right depends on the size and amount of the tapioca

Store the fermented tapioca under cold condition to
prolong the shelf life
Keep the fermented tapioca in the banana leaves to

create a better aroma.
CONCLUSION
Fermented tapioca is best consumed after it has been fermented for 2 3 days. The best taste and aroma of the fermented tapioca can be obtained after the product is chilled. Therefore, because of its high nutritional value and easy to be made, it has high potential to be commercialized into the Malaysian market.
REFERENCES
Brook EJ, Stanton WR, Wallbridge A (1969). Fermentation method for protein enrichment of cassava. Biotechnol. Eng. 11: 1271-1284. Gray WD, Abou-El-Seoud MD (1966). Fungal protein for food and feeds.3. Manioc as a potential crude raw materials for tropical areas. Econ. Bot. 20: 251-255.
OTHER PRODUCTS
Agar-Agar Tapai Ubi
Kek Lapis Tapai Ubi
Cendol tapai ubi
Tapai ubi goreng
Tapai ubi & Aiskrim
Puding tapai ubi

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RC 40203 FOOD PROCESSING & PRESERVATION

AZMA MAZWANI BINTI AWANG

Source: News Strait Times, 12 January 2005

Peel & clean

Cut into smaller pieces

Boil for 15 minutes

Take out the tapioca and drain excess water

Sprinkle dried yeast onto the tapioca

RECOMMENDATION AND SUGGESTION

Add little amount of sugar to increase the sweetness of the

RECOMMENDATION AND SUGGESTION

any unwanted microbial activity such as formation of

RECOMMENDATION AND SUGGESTION

Keep the fermented tapioca in the banana leaves to

Agar-Agar Tapai Ubi

Kek Lapis Tapai Ubi

Cendol tapai ubi

Tapai ubi goreng

Tapai ubi & Aiskrim

Puding tapai ubi

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