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RC 40203 FOOD PROCESSING &
PRESERVATION
FERMENTED TAPIOCA
DR. CONNIE FAY KOMILUS
MR. SIM KHENG YUEN
GROUP MEMBER:
NAME MATRIC NO.
AZMA MAZWANI BINTI AWANG BR07110074
LYDIANIE WESLEY BR07110008
NOR HAZIRAH BINTI MOHD HASHIM BR07110002
NOOR HASLINDA BINTI HASSAN BR07110045
SHERLYN SHERUN LASAT BR07110076
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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 andsubtropical regions.
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INTRODUCTION
FERMENTATION
Fermentation are defined as animal or plant
tissues subjected to the action of microorganismsand/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.
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INTRODUCTION
DRIED YEAST
Dried yeast is consist of mould which (Rhizopus oryzae,
Amylomyces rouxiior Mucor spp.) and yeasts(Saccharomyces cerevisiae, Saccharomycopsis fibuliger,
Endomycopsis burtonii)
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Source: News Strait Times, 12 January 2005
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THE PROCESS
Peel & clean Cut into smaller pieces Boil for 15 minutes
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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
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RESULT
TimeAttribute
Colour Aroma Mouth feel TextureBefore
fermentation White - Coarse Hard
After
fermentationLight yellow Ferment
odourFine Soft
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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.
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DISCUSSION
Fermented tapioca is a very perishable
product - the fermentation continues after the
optimum rate of fermentation has beenreached.
For the best taste - consumed the fermented
tapioca immediately.
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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 involvedduring the fermentation process stop the
fermentation process
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DISCUSSION
The amount of dried yeast can influence the
rate of fermentation
Even though big amount of dried yeast canincrease 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
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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
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RECOMMENDATION AND
SUGGESTION
There should be no moist or water in the container
before the sprinkle of dried yeast process to preventany 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
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RECOMMENDATION AND
SUGGESTION
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.
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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.
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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 tropicalareas. Econ. Bot. 20: 251-255.
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OTHER PRODUCTS
Agar-Agar Tapai
UbiCendol tapai ubiKek Lapis Tapai
Ubi
Tapai ubi
goreng
Tapai ubi &
Aiskrim
Puding tapai ubi
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