STUDI LITERATUR ANALISIS KADAR ALKOHOL PADA TAPE SINGKONG (Manihot utillisima), KETAN PUTIH (Oryza sativa L. var glutinosa), DAN KETAN HITAM (Oryza sativa L varforma glutinosa)

Tape is a type of food that is often found among Indonesian people. Tape is also a food process that goes through a fermentation process. Cassava, white sticky rice and black sticky rice are plants that are usually processed into tape by fermentation or fermentation. Fermentation or fermentation is a traditional method used to make food preparations. The transformation of starch in food and converted into a simple form, namely sugar with the help of yeast or yeast. Yeast has a zymase enzyme that plays a role in the fermentation of sugar compounds. This study aims to determine the alcohol content of the tape. The research method is literature review of several articles. The alcohol content of cassava tape, white sticky rice and black sticky rice were respectively using alkalimetric titration with a dose of additional yeast (0.25%; 0.5%; 1%; 1.5%). Analysis of alcohol on tape using the Pignometer method with variations in yeast doses (0.1%; 0.2%; 0.3%), while Gas Chromatography (GC) and Spectrophotometry (UV-Vis) with variations in fermentation time. The addition of different doses of yeast and fermentation time resulted in different alcohol content of each type of tape.

Keyword: Tape, Cassava, Sticky White, Sticky Black, Alcohol Content