BIOTECHNOLOGY PRACTICUM REPORT

TAPE KETAN

COMPILED BY:
M. FRADERICA RAJWA (11)
MARTHIZA FIKRIYA M (12)
NABILA INDAH C (19)
PUTRI WULANDARI P (25)
SITI AZKIA N (28)
SYALWA NOFITRIANI (29)

XII MIPA 5

SUPERVISOR:
Rr. SRI EKO HARLAH A. S.Pd.,S.ST.,MPd

PUBLIC HIGH SCHOOL 2 BOGOR CITY

Jalan Keranji Ujung No. 1 Komplek Budi Agung Kel. Sukaresmi Kec. Tanah Sareal, Bogor
City 16165 Tel. Fax. (0251) 8318761 website : www.sman2bogor.sch.id. Email :
smandabogor@yahoo.co.id
FOREWORD

All praise be to the author to the presence of God Almighty, who has bestowed His
mercy and blessings, so that We can complete the paper "Making Sticky Rice Tape".

In the preparation of this paper We realized that our knowledge and experience are
still very limited in writing this paper is far from perfect. Therefore, we really hope that this
paper, readers can know how to make tape properly and correctly, know the process of sticky
rice into tape that goes through the fermentation process and know well the fermentation
process that occurs on tape so that readers can preserve conventional (traditional)
biotechnology and can develop it to improve the welfare of human life. We also sincerely
expect criticism and suggestions from various parties to realize the perfection of this paper.

Thus this paper we made to be useful for the author as well as for the readers. Thanks

Bogor, February 19, 2023

 TABLE OF CONTENTS
FOREWORD....................................................................................................................................... 2
TABLE OF CONTENTS.................................................................................................................... 3
BAB I.................................................................................................................................................... 4
INTRODUCTION............................................................................................................................... 4
1.1 Background....................................................................................................................... 4
1.2 Problem Formulation....................................................................................................... 4
1.3 Purpose.............................................................................................................................. 4
1.4 Benefits.............................................................................................................................. 4
BAB II.................................................................................................................................................. 5
THEORETICAL STUDIES................................................................................................................ 5
2.1 Definition of Biotechnology.............................................................................................. 5
2.2 Definition of Fermentation............................................................................................... 5
2.3 Theories to be presented................................................................................................... 6
2.4 Basis for Writing............................................................................................................... 6
CHAPTER III...................................................................................................................................... 7
METHODOLOGY.............................................................................................................................. 7
3.1 Definition of Tape............................................................................................................. 7
3.2 Time and Place of Research............................................................................................. 7
3.3 How to Make Tape............................................................................................................ 7
CHAPTER IV.................................................................................................................................... 11
DISCUSSION..................................................................................................................................... 11
4.1 Experiment Results......................................................................................................... 11
4.2 Fermentation Reaction................................................................................................... 11
4.3 Discussion........................................................................................................................ 12
4.4 Factors Affecting the Fermentation Process................................................................. 13
4.5 Business analysis............................................................................................................. 14
BAB V................................................................................................................................................. 16
COVER.............................................................................................................................................. 16
5.1 Conclusion....................................................................................................................... 16
5.2 Advice.............................................................................................................................. 16
BIBLIOGRAPHY.............................................................................................................................. 17
 BAB I
INTRODUCTION

1.1 Background
Indonesia has a variety of traditional foods that are no less delicious than modern
cuisine. The average traditional food, especially in Indonesia, uses conventional (traditional)
biotechnology in the manufacturing process. However, the existence of conventional
biotechnology in Indonesia is still constrained by several problems. These problems include
high raw material prices, uncertain weather conditions, and competition with modern food.
These problems make traditional food in Indonesia increasingly eroded, for example,
traditional food is sold in traditional markets on average even though some supermarkets also
sell it. Therefore, people are expected to maintain the preservation of traditional foods that
use conventional biotechnology properly and correctly. The community is also expected to
develop conventional biotechnology that exists today so that it can improve welfare. Food
processing by fermentation is a type of food processing that is quite old. Traditionally a lot is
done at the household level. Indonesia is very rich in fermented food products. One example
is tape.

1.2 Problem Formulation

1. Why in the manufacture of tape requires yeast?

2. What is food fermentation?

1.3 Purpose
1. To know the manufacturing process of sticky rice tape.

2. To know the process of occurrence of fermentation.

3. To find out the advantages of sticky rice tape.

4. To find out the lack of sticky rice tape.

1.4 Benefits
1. Increase knowledge about biotechnology in everyday life.

2. Increase knowledge about the fermentation process in making sticky rice tape
 BAB II
THEORETICAL STUDIES

2.1 Definition of Biotechnology

Biotechnology comes from the Latin words bio (life), teknos (technology =
application) and logos (science). Biotechnology is the use of microorganisms to produce a
product that can be used by humans. Biotechnology is a branch of biology that studies the use
of scientific and engineering principles of organisms, biological processes to increase the
potential of organisms and produce products and services for the benefit of humans.
Biotechnology is divided into two, namely modern biotechnology and conventional
biotechnology. Conventional biotechnology usually uses microorganisms in the form of
bacteria, fungi, etc. While modern biotechnology usually uses technologies that can help us in
the process of cloning, tissue culture. One example of conventional biotechnology is tape
making. And one of the examples of modern biotechnology is genetic engineering, cloning,
tissue culture. The main characteristics of biotechnology are the presence of biological
objects in the form of plant or animal microorganisms, the existence of technological and
industrial utilization, and the products produced are the result of extraction and purification.
The first generation is simple biotechnology, namely the use of microbes that are still
traditionally in food and plant production or food preservation, for example, the manufacture
of tempeh, tape, vinegar, etc. The second generation is the process of taking place in a non-
sterile state, for example the manufacture of compost and the production of chemicals. The
third generation is a process in a non-sterile state, for example the productation of antibiotics
and hormones. The fourth generation is a new generation of biotechnology, as an example of
insulin production.

2.2 Definition of Fermentation

Fermentation is the process of energy production in a cell in an anaerobic state (without

oxygen). In general, fermentation is a form of anaerobic respiration, however, there is a
clearer definition that defines fermentation as respiration in an anaerobic environment with
no external electron acceptors.

Some examples of fermentation results are ethanol, lactic acid, and hydrogen.
However, some other components can also be produced from fermentation such as butyric
acid and acetone. Yeast is known as a common ingredient used in fermentation to produce
ethanol in beer, wine and other alcoholic beverages.

2.3 Theories to be presented

1. Utilization of Fermentation.

2. Sticky Rice Tape Making Process.

2.4 Basis for Writing

With fermentation, we can take advantage of special expertise to produce products and
services or services organisms to manage raw materials into useful / beneficial materials for
example in the fermentation of sticky rice tape making.

(Excerpted from: http://ridhorezeki.blogspot.co.id/2013/03/laporan-bioteknologi-pembuatan-

tape.html)
 CHAPTER III
METHODOLOGY

3.1 Definition of Tape

Tape is one of the traditional Indonesian foods produced from the fermentation process of
carbohydrate foodstuffs, such as cassava and sticky rice. Tape can be made from cassava and
the result is called cassava tape. In the process of tape fermentation, several types of
microorganisms are used such as Saccharomyces cerevisiae, Rhizopusoryzae, Endomycopsis
burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera., Saccharomycopsis
malanga, Pichia burtonii, Saccharomyces cerevisiae, and Candida utilis; and the bacteria
Pediococcus sp., and Bacillus sp. The two groups of microorganisms work together in
producing tape.

Fermented tape from S. cerevisiae is generally semi-liquid, tastes sweet, contains alcohol, and
has a sticky texture. Generally, tape is produced by small and medium-sized industries as a
snack or dessert dish.

3.2 Time and Place of Research

The research time was carried out twice, namely:

day, date : Wednesday, February 15, 2023 and Thursday, February 16, 2023

venue : Jl. Tugu Wates Rt02/01 and SMAN 2 Bogor

time : 13.00 - Done

3.3 How to Make Tape

In making sticky rice tape, sticky rice needs to be cooked and steamed first before being
spiked with yeast. The mixture is covered with leaves and incubated at 25-30 °C for 2-3 days
resulting in alcohol and softer texture. In addition to its sweet taste and alluring scent, tape is
also made with several different colors.

Making tape requires high accuracy and cleanliness so that cassava or sticky rice can
become soft due to the fermentation process that takes place properly. Yeast is a fungus
seedling used to make tape. For the manufacture of tape to be successful well the tools and
materials used must be clean, especially from fats or oils. Greasy tools if used to process tape
materials can cause fermentation failure. The water used must be clean. Here's how to make
Sticky Rice Tape:
Ingredients:

- 1 liter of black sticky rice

- 1/4 liter of white sticky rice

- 3 grains of fresh (dry) tape yeast

- 3 tbsp granulated sugar dissolved with 1/2 cup boiled water

How to make:
1. Mix black and white sticky rice in a basin, wash well and then soak overnight.
2. Re-wash the sticky rice thoroughly, then drain.
3. Steam the sticky rice until half cooked, remove, flush with cold water until smooth, make
sure that all parts of the glutinous rice are exposed to cold water, drain.
4. Re-steam the sticky rice until cooked, remove from heat and cool until it cools completely.
5. Grate or puree the dried yeast, sift over the already cooled sticky rice until smooth.

6. Put it in a dry food container with banana leaves and then flush it with sugar water and
then store it in a closed container for 2-3 days, the sticky rice tape is ready to serve.

What to pay attention to in How to Make Sticky Rice Tape:

· For the right dose of yeast is usually obtained from experience

· If most yeast will speed up the fermentation process and cause the tape to taste sour
· If too little causes the tape to be not sweet and feel hard
· The type of yeast used can also determine the quality of the sticky rice tape produced

A. Effect of Tape Consumption on Health

3.4 Advantages of Tape

Fermentation of tape can increase the content of Vitamin B1 (thiamine) up to three

times. This vitamin is needed by the nervous system, muscle cells, and the digestive system
in order to function properly. Because it contains a variety of "good" bacteria that are safe for
consumption, tape can be classified as a source of probiotics for the body. Liquid tape and
sticky rice tape are known to contain lactic acid bacteria as much as ± one million
permililiters or grams. This fermented product is believed to provide a healthy effect on the
body, especially the digestive system, because it increases the number of bacteria in the body
and reduces the number of bad bacteria.

Another plus of tape is its ability to bind tape and secrete aflatoxins from the body.
Aflactocin is a toxic substance or toxin produced by mold, especially Aspergillus flavus. We
find this toxic in many daily food needs, such as soy sauce. Tape consumption within normal
limits is expected to reduce the aflatoxin.

In some tropical countries that consume cassava as the main carbohydrate, the
population is prone to suffer from anemia. This is because cassava contains cyanide which is
toxic in the human body. Tape consumption can prevent anemia because microorganisms that
play a role in fermentation are able to produce vitamin B12.

3.5 Disadvantages of Tape

Excessive consumption of tape can cause infections in the blood and disorders of the
digestive system. In addition, some types of bacteria used in making tape have the potential
to cause disease in people with too weak immune systems such as children under five, the
elderly, or people with HIV3. To reduce these negative impacts, tape consumption needs to
be carried out in a controlled manner and its manufacture and storage are carried out
hygienically. As for the negative effects of consuming tape:

1. Excessive consumption of tape will make the stomach hurt because the digestive
tractwhich is not strong with the effects of alcohol.
2. Excessive consumption of tape will also increase the risk of blood disorders such as
blood poisoning or other diseases.
3. Consumption of unclean tape can increase some types of potential diseases caused by
bacteria and viruses.
4. Tape is not suitable for children, toddlers and adults suffering from immune disorders
so tape consumption should be limited or prevented.
5. Excessive consumption of water from tape can also cause poisoning and hangover.
(Excerpted from : http://nyamenusanet.blogspot.co.id/2016/05/efek-positif-dan-
negatif-mengkonsumsi.html)
 CHAPTER IV
DISCUSSION

4.1 Trial Results

Based on the experiments that have been carried out, the following results were obtained:

4.2 Fermentation Reaction

The reaction in the fermentation of sticky rice into tape is glucose (C6H12O6) which is the
simplest sugar , through fermentation it will produce ethanol (2C2H5OH). This fermentation
reaction is carried out by yeast, and is used in food production.

Chemical Reaction Equation:

C6H12O6 + 2C2H5OH + 2CO2 + 2 ATP

The description of:

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

4.3 Discussion
In this biotechnology experiment, we carried out a fermentation process, namely in
making tapai from black sticky rice. Tapai is a product produced from the fermentation
process, in which an overhaul of ingredients is not simple. The starch in foodstuffs is
converted into a simple form of sugar, with the help of a microorganism called yeast or yeast.
We chose the manufacture of tapai derived from glutinous rice because glutinous rice is a
type of carbohydrate that can support the fermentation process, where the basic principle of
fermentation is the degradation of starch components by enzymes (Sa'id, 1987 "in"
Rustriningsih, 2007). In the process of making tapai, an enzyme or known as yeast is needed.
Tapai yeast is a mixed population consisting of species of the genus Aspergilius,
Saccharomyces, Candida, Hansenulla, and Acetobacter bacteria. The genus lives together
synergistically. Aspergillus simplifies flour into glucose as well as producing the enzyme
glucoamilase which will break down starch by removing glucose units, while
Saccharomyces, Candida and Hansenulla can decompose sugar into alcohol and various other
organic substances while Acetobacter can remodel alcohol into acids. Several types of fungi
are also found in yeast, including Chlamydomucor oryzae, Mucor sp, and Rhizopus sp
(Tarigan, J., 1988).

In the manufacturing process, we use yeast which is commonly called yeast and mold.
Yeast and mold are microbes that convert carbohydrates contained in ingredients into sugar.
The role of yeast in making tapai is to convert sugar into alcohol. The sweet taste is
influenced by the sugar content in the tapai.

Based on the results of observations that have been made, it can be seen that sticky rice
that has not been given yeast does not have the taste, scent, and moisture content of tapai in
general. However, after the addition of yeast and stored for 3 days, it experienced changes in
taste and aroma, as well as the presence of water around the sticky rice. The sweet taste and
aroma of alcohol, if attributed to the literature according to Setyohadi's opinion that "the
longer the fermentation, the more glucose is overhauled into alcohol so that the alcohol
content produced is higher. Fermentation of black glutinous rice tape for 3 days resulted in an
ethanol content of 1.056%. The increased alcohol content produced by black sticky rice tape
is related to the growth phases of Sacharomyces cereviciae, which start from the adaptation
phase (Lag phase), exponential phase (Log phase), stationary phase (Stationer phase), and
death phase (Death phase). The sweetness of tapai is influenced by the sugar content in the
glutinous rice."
 When the fermentation process is carried out at room temperature and stored in a tightly
closed container. This is so that the bacteria in the yeast can work perfectly and are not
contaminated from the outside air.

4.4 Factors Affecting the Fermentation Process

The growth of microorganisms during the fermentation process is influenced by several
factors, namely:

1. Salt Concentration

The recommended salt concentration is 5-15% (20-600S). Salt serves to inhibit the growth of
unwanted types of putrefactive microorganisms during the fermentation process. The
principle of action of salt in the fermentation process is to regulate Aw (availability of water
for the needs of microorganisms). The microorganisms that are desirable to grow are the
types of acid-producing bacteria. In addition to regulating Aw, salt also serves to draw out
tissue cell fluid containing saccharides, where the saccharides are nutrients for the growth of
microorganisms. The salt content during fermentation will change because the liquid in the
tissue cells is attracted out of the cells, therefore periodically an adjustment of the salt level
must be held.

2. Temperature

The temperature during the fermentation process largely determines the type of dominant
microorganism that will grow. Generally, a temperature of 300C is required for the growth of
microorganisms. When the temperature is less than 300C the growth of acid-producing
microorganisms will be slow so that product growth can occur.

3. Oxygen

The availability of oxygen must be regulated during the fermentation process. This relates to
the nature of the microorganisms used. For example, yeast in winemaking and bread usually
requires oxygen during the fermentation process, while acid-producing bacteria do not need
oxygen during the fermentation process.

Therefore, the fermentation process in hermetically sealed sticky rice is faster than in open
sticky rice.
4.5 Business analysis

Black sticky rice is rarely heard in the food industry because many people think that sticky
rice is the food of ancient people, the food of the parents is not very popular now. Therefore
we have to modify it by fermentation and changing the taste, texture, aroma of sticky rice to
be more delicious, tender, and fragrant. With the help of yeast, the taste of sticky rice
becomes sweeter and more varied. We must change people's knowledge that sticky rice is not
an outdated parental food

· How?

"Tanisuke" we will mix fermented black sticky rice with cheese and thick sweet similar to
jasuke but replaced by sticky rice, it can also become porridge, and it can also be black sticky
rice as a topping for martabak filling or toast with several other toppings we believe that by
changing people's views on sticky rice food which is not just an old-school food, black sticky
rice will be able to compete in the international market.

· Details of Tanisuke's business costs

- Black sticky rice: IDR 10,000/liter

- Thick sweet: Rp12.000/can
- Cheese: IDR 15,000/block
- cup, plastic spoon: IDR 5,000
- Black sticky rice 2 liters + cheese + thick sweet + cup and spoon plastic

· Capital:

Rp20.000

Rp12.000

Rp15.000

Rp5000 +

= Rp52.000/20pcs
- 1pcs price: Rp4.000
- 20 × Rp4.000 = Rp80.000

· Capital: IDR 52,000

- Gross Profit: Rp80.000
- Net profit: IDR 80,000 - IDR 52,000 = IDR 28,000
 BAB V
COVER

5.1 Conclusion
In the process of making sticky rice tape, it can be concluded that the fermentation that
occurs is the change of starch into sugar, where sugar is converted into alcohol by the
bacteria Saccharomyces ceriviseae so that glutinous rice becomes soft, juicy, sweet, and
smells of alcohol.

Tape making should require several types of microorganisms such as Saccharomyces

cerevisiae, Rhizopusoryzae, Endomycopsis burtonii, Mucor sp., Candida utilis,
Saccharomycopsis fibuligera. Saccharomycopsis malanga, Pichia burtonii, Saccharomyces
cerevisiae, and Candida utilis; and the bacterium Pediococcus sp. And Bacillus sp, etc. These
microorganisms work together in producing tape.

After conducting research, it turned out that we can also conclude that the fermentation
that occurs on sticky rice tape occurs for 2-3 days. In addition, in the process of making this
tape there are things that must be considered so that the fermentation process takes place
perfectly. During the fermentation process does not require oxygen. Therefore, the
fermentation process in hermetically sealed glutinous rice is faster than in open sticky rice.
The duration of the fermentation process also affects the level of alcohol produced.

5.2 Advice
In making this paper, it is still said that this paper is not perfect. Therefore, we hope that in
the future we can make a perfect paper.

The advice that the compiler can convey for the next practicums is that it is hoped that the
next practice will pay more attention to how to make the tape so that the tape making takes
place perfectly
 BIBLIOGRAPHY

Wijayanti, Fidyah. "Biotechnology Report "Manufacture of Sticky Rice Tape". http://phie-

phiediaries.blogspot.co.id/2012/04/laporan-praktikum-biologi-bioteknologi.html.

Sustenance, Ridho. "Biotechnology Report on Black Sticky Rice Tape Manufacture".

http://ridhorezeki.blogspot.co.id/2013/03/laporan-bioteknologi-pembuatan-tape.html.

Ropandi, Pepen. "Sticky RiceTapai Papers". https://ropandi.blogspot.co.id/2013/12/makalah-

tapai-ketan.html.

"Positive and Negative Effects of Consuming Tape".

http://nyamenusanet.blogspot.co.id/2016/05/efek-positif-dan-negatif-mengkonsumsi.html.
 ATTACHMENT
Ø Steaming Process

Ø Yeast Feeding Process

Ø Storage Process (Fermentation)