GROUP 4

Members :

1. Putri Sekaring Puri

2. Asep Ridwan
3. Saraswati
4. Rahmat Basofi
5. Yanis Nurana
6. Anggi Wahyu Indra A.
7. Mohammad Zitni P.
8. Annisa Ulya Sofiana
9. Fauziana Nurhanisah
10. Dhea Putri Era C.
11. Dini Indah Kartikosari

Fermented Cassava, a Traditional Food from Indonesia

Fermented cassava is traditional fermented food from Indonesia. It can be found throught
out much of East and Southeast Asia. It has an alcoholic, sweet and sour taste. It can be used as a
food or in traditional recipes. Fermented cassava can be made from a variety of carbohydrate
source, but typically from cassava and rice. Fermentation is permormed by a variety of yeast
including Saccaromyches cerevisiae and Saccaromyches fibuliger.

Cassava included in tubers are known can grow in Indonesia. On the part of the tubers
cassava storing carbohydrate reserves are large. So, it can be use as a subtitude for rice. Cassava
contain calories , protein, fat, charcoal hydrate calcium, phosphorus, zink, vitamin B, vitamin C
as well as starch, even cassava also containt complex carbohydrate, and also free of glutein, so it
is great for diabetic and authis. Cassava also use to heal festering wounds. It can be use to
replace wheat flour and good for people with alergies.

Fermentation in food processing is the conversion of carbohydrates into alcohols and

carbondioxide or organic amino acids using yeast,bacteria,fungi or a combination of all three
under anaerobic condition. The fermention process uses the activity of particular microbe or a
mixture of several microbial spesies. Microbe are widely used in the process of fermention
among others, yeasts, mold and bacteria.

So, to make fermented cassava we need some cassava , peel and wash them until clear
and bright. Then, we must steam the cassava. The purpose of steam is to make the texture of the
cassava soft. In addition, if the cassava did not steam first, the bacteria will difficult to do the
fermentation. Steam it maybe about 15 minutes or until you can easily poke a knife into it. Cook
cassava properly and do not under cook it, because it can be toxin to your body. Next, we need
yeast . We should sprinkle the yeast all over the cassava, make sure all parts of cassava secure
by the yeasts. It is best if you have banana leaves to warp the cassava. Based on research in
Institutes of Colombia, tells that in banana leaves contains of polifenol that has benefit to
decrease heart risk disease. After that, place the cassava in the container and place it in warm
spot(80-85 F). Warm spot will make the fermentation faster. It is about two until four days. As
the fermentation goes on, the yeast and fungi will grow and the alcohol contain will incrase.

The food products that can be make from fermented cassava are suwar suwir, proll tape,
and others. Suwar-suwir is similar with dodol but the texture more bit hard. Proll tapai has same
texture with cakes in general but it has a different taste with general cake. Fermented cassava can
be a mixture of Indonesian ice called “Es Teler”. It will make the taste more delicious.

In conclusion, Fermented cassava is a traditional food that has unique taste. To make
fermented cassava, we need yeast that help the process of fermentaion. It can make to be variety
of food products.