HOW TO MAKE TRADITIONAL BIOTECHNOLOGY CASSAVA TAPE

Compiled by:
 Aprilia Maharani

 Celvin Andra Maulana

 Dede Khairunnisa Aulia

 Enggar Puspitasari

Class: XII IPA 2 (A)

Field of Study: English Language

SMAN 1 MAJALAYA
YEAR OF STUDY 2021/2022 
 ACKNOWLEDGE

Thank God almighty, that it is for the abundance of His grace, we have been given the
opportunity to be able to complete task English Language drafting recipe making cassava
tape.

As for the purpose of recipe preparation This is to meet one of the conditions in
completing subject English Language. In addition, also to know and add horizon or insight
into knowledge about the process of making cassava tape. The preparation of this report also
intends to be able to convey information and provide knowledge understanding to all levels
of society about what needs to be done to make cassava tape..

Nevertheless, the author in this case is well aware, that the preparation of the recipe
this It's far from perfect. Therefore, it is like there is no ivory that is not cracked, of course.
There are still many shortcomings in the author, with all humility and
With all the ability we have, the author apologizes profusely to the readers. With hope, will
the reader give constructive criticism and advice, for perfection in the future.

Karawang, February 5 , 2022.

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 TABLE OF CONTENTS

ACKNOWLEDGE.................................................................................................................................i
TABLE OF CONTENTS......................................................................................................................ii

CHAPTER I INTRODUCTION
1.1. Background............................................................................................................................1
1.2. Purpose..................................................................................................................................1
1.3. Problem Formula...................................................................................................................1

CHAPTER II LITERATUR REVIEW

2.1. Literatur Review of Biotechnology........................................................................................2
2.2. Types of Biotechnology.........................................................................................................2
2.3. Cassava Tape.........................................................................................................................3

CHAPTER III WORKING METHOD

3.1. Tools and Ingredients.............................................................................................................4
3.2. Working Steps.......................................................................................................................4

CHAPTER IV RESEARCH FINDINGS AND DISCUSSION

4.1. Research Findings..................................................................................................................5
4.2. Discussion..............................................................................................................................6

CHAPTER V CONCLUSION...............................................................................................................7

REFERENCES......................................................................................................................................8

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 CHAPTER I

INTRODUCTION

1.1. Background
Processing food by fermentation is one type of traditional food processing. This old way is
widely done at the household level. Indonesia itself is a country that is very rich in processed food
products from the fermentation process. One example is tape.

Tape is a traditional fermented food that is familiar. Tape is usually made from sticky rice, or
from cassava (kettle tree). Unlike other fermented foods that involve only one microorganism as a
major role in the process, such as tempe or alcoholic beverages, but the manufacture of this tape
involves many microorganisms in the fermentation process.

Some microorganisms found in tape yeast include Amylomyces rouxii, Mucor sp., and
Rhizopus sp.; khamir Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia burtonii,
Saccharomyces cerevisiae, and Candida utilis, as well as the bacteria Pediococcus sp. and
Bacillus sp. The two groups of microorganisms work together in producing the.

1.2. Purpose
The purpose of the practicum of making cassava tape is to know the process of making
cassava tape and its results.

1.3. Problem Formula

 What are the ingredients and tools needed to make cassava tape?

 How to make cassava tape?

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 CHAPTER II

LITERATUR REVIEW

2.1. Literatur Review of Biotechnology

            In accordance with the definition of biotechnology itself, the basic principle of
biotechnology is to manipulate or engineer biological materials with technological elements to
produce a product or service that can be used for human needs.

Biotechnology applies the principles of science and engineering to the handling and
processing of materials with the help of biological agents to produce products and services.

The main features of biotechnology are as follows.

a. The existence of biological agents in the form of microorganisms, plants, or animals.

b. The existence of technological and industrial utilization.

c. The resulting product is the result of extraction and purification.

2.2. Types of Biotechnology

In general, biotechnology can be distinguished into conventional biotechnology and
modern biotechnology.

A. Conventional Biotechnology

Conventional biotechnology is a biotechnology that utilizes microbes, biochemical

processes, and natural genetic processes such as mutation and genetic recombination. The
characteristics of conventional biotechnology are as follows.

1) Still applying limited biological, biotechnolgic, and genetic engineering techniques.

2) Still using makeshift microorganisms, has not developed techniques to the directional
molecular level.

3) Not yet completely sterile (free from unwanted microbes).

4) The number of products is relatively small, and the quality is not guaranteed.
 One example of the application of conventional biotechnology is fermentation used to
produce products in the form of food products (e.g. tempeh, soy sauce, oncom, tape). Other
examples of conventional biotechnology applications are in agriculture (e.g. hydroponic
crops), livestock (e.g. ankon sheep), and medicine (e.g. antibiotics).

B. Modern Biotechnology

Modern biotechnology is a biotechnology based on the manipulation or engineering

of DNA, in addition to utilizing the basis of microbiology and biochemistry. Modern
biotechnology began to develop after the discovery of the structure of DNA around the 1950s
which followed other discoveries. The application of modern biotechnology, for example in
genetic engineering and reproductive technology.

2.3. Cassava Tape

Cassava tape is a tape made from cassava or fermented tree kettle. This food is popular in
Java and is known all over the place, from West Java to East Java. In West Java, this cassava tape
is often referred to as peuyeum.

The manufacture of tape involves cassava bulbs as substrates and tape yeast
(Saccharomyces cerevisiae) that are crushed and then embalmed on tubers that have peeled off
their skin. There are two manufacturing techniques that produce regular tape, which are wet and
soft, and dry tape. This dry tape is usually a more legit one and can be hung without fear of
damage.

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 CHAPTER III

WORKING METHOD
 

3.1. Tools and Ingredients

 Knife

 Steamed pan

 Basin/container

 Sieve

 Chopping board

 1.5 kg cassava

 2 grains of tape yeast

 Water

3.2. Working Steps

1. Peel the cassava and cut it into smaller pieces.

2. Wash the cassava until it is clean from the soil and sap.

3. Prepare the water in a steaming pan.

4. Steam the cassava for about 20 minutes or until half-cooked.

5. Drain the cassava and let stand until cool.

6. Puree the yeast, then sprinkle on the cassava using a sieve.

7. Flatten the yeast until it covers the entire cassava.

8. Keep the cassava in a sealed container for about 3 days.

 
 CHAPTER IV

RESEARCH FINDINGS AND DISCUSSION

4.1. Research Findings 

Day Two

Day three

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4.2. Discussion
The manufacture of tape requires high thoroughness and cleanliness so that cassava can
become soft due to the fermentation process that takes place properly. Yeast is a mushroom seedling
used in the process of making tape. In order for the manufacture of tape to be successful, the tools and
ingredients used must be clean, sterile, especially from fats or oils. Oily tools if used to process tape
ingredients can cause failure in the fermentation process. The water used must also be clean.

An important biochemical change in the fermentation process of tape is the hydrolysis of

starch into glucose and maltose. These changes will give sweetness as well as the change of sugar into
alcohol and organic acids. Reactions in fermentation vary depending on the type of sugar used and the
product produced. In short, glucose (C6H12O6) through the fermentation process will produce
ethanol (2C2H5O H).

Chemical Reaction Equation:

C6H12O6 + 2C2H5OH + 2CO2 + 2 ATP

The description:

Sugar (glucose, fructose, or sucrose) + Alcohol (ethanol) + Carbon dioxide + Energy

The biochemical pathways that occur, actually vary depending on the type of sugar involved,
but generally involve glycolysis pathways, which are part of the early stages of aerobic respiration in
most organisms. The final path will vary depending on the final product produced.

 
 CHAPTER V

CONCLUSION

Based on the results of observations that have been done, it can be known that tape that has
been stored for 3 days will experience changes in taste and aroma. If analyzed, this is in accordance
with the opinion expressed by Hidayati (2013) who said that "fermentation day 3 obtained low growth
of microorganisms". The results of observations stated that tape has an alkohol smelling aroma with a
slightly sweet taste. This is also in accordance with the opinion of Rukmana (2001) who said that "In
the process of making tape, yeast and kapang are microbes that can convert carbohydrates contained
in ingredients, into sugar. The role of yeast in the manufacture of this tape is to convert sugar into
alcohol. The sweetness of the tape is influenced by the sugar content in the tape terbut".

Changes that occur in general are in line with existing theories, if the results of tape made are
not maximal because tape still has a rather hard texture and does not have a lot of water and taste that
is not too sweet, because the short fermentation time is only for 3 days, while according to Hidayati
(2013) "Fermentation day 3 is obtained low microorganism growth and obtained growth and high
microorganisms the highest is the fermentation time. 9 days."

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 REFERENCES
Nurcahyo, Heru. 2011. Biotechnology Diktat. Yogyakarta: Yogyakarta State University.
Nurhayani. Et al. 2001. Increased Protein Content of Yam Bulbs Through Fermentation Process.
Vol. 6. No. 1.
2021. Tape Cassava-Wikipedia. https://id.wikipedia.org/wiki/Tape_singkong 2022.
2020, The Cassava Tape Making Practicum Report. https://academia.co.id/laporan-praktikum-
pembuatan-tape-singkong/ 2022.
Rahmawati Ani, et al.2021. Study Practical Biology for High School / MA Class XII. Klaten; Viva
Pakarindo.
 

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