Variasi Substrat dan Waktu pada Fermentasi Tapai: Tinjauan Narasi
https://doi.org/10.58466/lipida.v5i1.1765
Kata Kunci:
fermentasi tapai, substrat tapai, waktu fermentasi tapai, mikroorganisme pada tapaiAbstrak
Tapai adalah produk pangan fermentasi yang dibuat dari macam macam substrat, contohnya singkong, ketan, talas, jagung, pisang, dan ubi jalar ungu. Penelitian ini menggunakan metode tinjauan narasi (narrative review) dengan memaparkan rangkuman yang bersifat non-sistematis dan menganalisis topik tertentu secara spesifik. Topik yang dianalisis adalah hasil penelitian terkait bahan-bahan pangan yang telah diolah menjadi produk tapai dan pengaruh lama waktu fermentasi pada tapai. Proses fermentasi tapai menggunakan mikroorganisme bakteri dan ragi. Keduanya berperan mengubah karbohidrat dalam substrat menjadi gula sederhana, alkohol, dan asam organik. Fermentasi ini meningkatkan kandungan senyawa bioaktif, seperti senyawa fenolik dan flavonoid, yang memiliki manfaat kesehatan, termasuk meningkatkan sistem imun dan aktivitas antioksidan. Waktu fermentasi mempengaruhi kualitas sensorik dan kandungan nutrisi tapai. Berdasarkan tinjauan narasi ini, fermentasi tapai optimal terjadi pada rentang waktu 48 hingga 72 jam, di mana terjadi perubahan signifikan dalam rasa, aroma, tekstur, dan kandungan gizi, seperti penurunan kadar lemak dan peningkatan kandungan protein. Berbagai substrat tapai menghasilkan mikroorganisme dan senyawa kimia yang berbeda, yang berkontribusi pada variasi kualitas produk.
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