The Effect of Yeast Amount on the Organoleptic Properties of Kepok Banana Tapai and Horn Banana (Musa acuminata x balbisiana)

Abstract

Tapai is a traditional food that is familiar. Tapai is usually made from glutinous rice or cassava through fermentation. The tapai fermentation process involves the addition of microorganisms to make a tapai into the desired product. The microorganism that is usually used is yeast. Yeast is a khamir (Saccharomyces cerevisiae) that functions to convert carbohydrates (starch) into sugar and alcohol. In making tapai, one of the things that must be considered is the use of yeast that is appropriate and at the right dose to produce a quality product. Based on this background, research was conducted using an experimental method of making tapai using substrates, namely kepok bananas and horn bananas which were given different amounts of yeast. This study aims to determine the effect of the amount of yeast on the finished tapai of kepok bananas and horn banana including color, aroma, texture, taste, and level of preference. The method used is an experimental method using research and direct tapai making. The results showed that the use of different yeasts will affect the finished tapai results both in color, aroma, texture, flavor and level of preference. Kepok banana tapai using 2 gr yeast has the highest level of preference compared to the others.