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SCIENTIFIC REPORTS

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1.TITLE: How to manufacture glutinous tape or cassava tape

2. DATE OF EXPERIMENT: July 29, 2014

3. OBJECTIVES OF EXPERIMENT:

            • Describe the notion of fermented tape food

            • Describe the step of tape making process

            • Explain the purpose of food fermentation

            • Mention the name of the fungus that causes fermentation on the tape

            • Knowing the equation of the reaction

4. EXPERIENCE BENEFITS:

            • Increase knowledge about the definition of food fermentation

            • Adding skills on how to make tape

            • Increase understanding of fermented food goals

            • Increase knowledge about the name of fermented food mushrooms

            • Add knowledge of the equation of the reaction

5. THEORY OF THEORY:

            Tape is a traditional fermented food that is familiar to us. The making of this tape, involving many microorganisms. The microorganisms present in the yeast tape are amylomyces rouxil, mucor sp, and rhizopus sp., Yeast saccharomyces cerevisiae, and uterine candida; As well as bacteria pediococcus sp. And baciluss sp. Both groups of microorganisms work together to produce tape.

            Fermentation is the process of energy production in cells in anaerobic state (without oxygen). Sugar is a common denominator in fermentation, some examples of fermented products are ethanol, lactic acid, and hydrogen. Some other components may also be produced from fermentation such as granular acid and aseson. Yeast is known as a material commonly used in fermentation to produce alcohol in water, wine and other alcoholic beverages.

            The reaction in fermentation differs depending on the type of sugar used and the product is produced briefly, glucose (C6H12O6) which is the simplest sugar, through fermentation will produce ethanol (2C2H5OH). This fermentation reaction is carried out by yeast and used in food production.

            Chemical reaction equation:

C6H12O6 2C2H5OH + 2CO2 + 2 ATP (energy released: 118 Kj / mol).

Sugar (glucose, fructose, or sucrose) alcohol (ethanol) + carbon dioxide + energy (ATP)

Biochemical pathways that occur, actually vary depending on the type of sugar involved, but generally involve the glucose pathway, which is part of the initial stage of aerobic respiration in most organisms. The final path will vary depending on the final product being generated.

Some of the benefits of making the tape itself include:

1. Tape as a source of kabohidrat

Perhaps this is the reason why ancient people rely on cassava or sticky rice to replace rice. Cassava or sticky rice that has been processed into a tape, it has a large carbohydrate content. Even the carbohydrate content is greater than the carbohydrate content in the potatoes.

2. Tape helps reduce the risk of osteoporosis

Tape contains vitamin K. Where vitamin K has a lot to know is beneficial for bone growth. In addition, vitamin K is also useful to form bone mass and prevent osteoporosis.

3. Tape reduces brain nerve damage

Vitamin K content in cassava also plays a role to prevent nerve damage to the brain and beneficial for the therapy of Alzheimer's patients.

4. Tape helps prevent anemia

Tape contains vitamin B complex and several groups of vitamins such as thiamin, riboflavin and pyridoxine (vitamin B-6). Riboflavin is beneficial for body growth and promotes the formation of red blood cells. If red blood cell production is not deficient, then anemia can be prevented.

5. Tape helps regulate blood pressure

Tape contains several minerals such as potassium, magnesium and zinc. Potassium is useful in the formation of body cells and helps regulate blood pressure.

6. Tape as a good source of fiber for health

Foods that contain lots of fiber is very beneficial for health. Tape contains many fibers. So consume it can prevent some diseases such as heart disease, stroke and diabetes control.

6. TOOLS AND MATERIALS:

       A. TOOL                                                 b. INGREDIENTS

            • Knife                                                    • 1.5 Kg of cassava or sticky rice

            • Pan                                                        • 2 grains of tape yeast

            • Plastic                                                   • Banana leaf

            • Bucket

7. HOW TO MAKE:

A) Steam cassava until cooked, try not too ripe to avoid the object

B) Once cool, the cassava in a closed container that has been covered with banana leaves, with

     Sterile containers so that no bacteria inhibit the fermentation process

C) Sprinkle with yeast tape until smooth

D) Cover back with banana leaf and cover with lid. Leave it in place Warm for 3-4 days.

8. CONCLUSION:

A. Fermentation is the process of energy production in cells in anaerobic state (without oxygen)

B. Step tape making:

            • Steamed cassava until cooked, try not too ripe to avoid the object

            • After cold, the cassava in a closed container that has been covered with banana leaves,

               with a sterile container so that no bacteria inhibit the fermentation process

            • Sprinkle with yeast tape until smooth

            • Cover again with a banana leaf and cover with a lid. Let stand in warm place for 3-4

               days.

C. The purpose of fermented foods is to make food more durable and can be

    Produce energy.

D. The names of microorganisms that play a role in making tape, among others; Mold amylomyces

     rouxil, mucor sp, and rhizopus sp., Yeast saccharomyces cerevisiae, and candida utiris; As well as

     bacteria pediococcus sp. And baciluss sp

E. The chemical reaction equation that occurs is:

     C6H12O6 2C2H5OH + 2CO2 + 2 ATP (energy released: 118 Kj / mol).

     Sugar (glucose, fructose, or sucrose) alcohol (ethanol) + carbon dioxide + energy (ATP)