Tapai
 Packaged tapai paste made from cassava in Indonesia | |
| Nama bukai | Peuyeum, etc. |
|---|---|
| Bansa | Rice wine, alcoholic paste |
| Menua | Southeast Asia, East Asia, South Asia |
| Utai dikena | Usually white rice, glutinous rice |
Tapai (mega tapay tauka tape ) iya nya siti ari pemakai tradisional ke digaga ari beras tauka pemakai bukai ke ngembuan kanji. Tapai tu mayuh ditemu ba serata menua di Asia Tenggara, enggau sekeda endur di Asia Timur kelebih agi ba budaya Austronesia. Tapai ngembuan asai manis enggau masam[1] lalu ulih dipakai pia aja sereta nyadika resipi tradisional, tauka diperam agi ngambika ulih ngaga wain beras (ti ba sekeda budaya mega dikumbai tapai ).Tapai digaga sechara tradisional ngena beras putih tauka pulut, tang ulih mega digaga ari sumber karbohidrat ke bukai baka buah ubi enggau kentang [2][3]. Proses meram tapai tu dipejalaika ngena mayuh macham acuan nyengkaum Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii tauka spesis Mucor, enggau yis nyengkaum Saccharomyces cerevisiae, enggau Saccharomycopsis fibuliger, Endomycopsis burtonii enggau bukai nyengkaum bakteria.[4] [5]
Kereban sanding
[edit | edit bunsu]- ↑ Norman F. Haard; et al. (1999). "Fermented Cereals. A Global Perspective". United Nations FAO.
- ↑ Norman F. Haard; et al. (1999). "Fermented Cereals. A Global Perspective". United Nations FAO.
- ↑ Indrawati Gandjar (August 2003). "TAPAI from Cassava and Cereals" (PDF). University of Indonesia. Archived from the original (PDF) on 26 January 2005. Retrieved 28 July 2006.
- ↑ Norman F. Haard; et al. (1999). "Fermented Cereals. A Global Perspective". United Nations FAO.
- ↑ Norman F. Haard; et al. (1999). "Fermented Cereals. A Global Perspective". United Nations FAO.