peer review Tapai Ripeness Monitoring Application Using Fuzzy Tahani Method

Djunaidi, Karina and Purwanto, Yudhi S. and Farahningrum, Rahma and Jatnika, Hendra peer review Tapai Ripeness Monitoring Application Using Fuzzy Tahani Method. peer review Tapai Ripeness Monitoring Application Using Fuzzy Tahani Method.

Text Peer Review Tapai Ripeness Monitorng Aplucation Using Fuzzy Rahani Method.pdf Download (580kB)

Abstract

Cassava tapai (or tape) is a food made from fermented cassava by involving yeast in the manufacturing process. Conventionally, tapai making process takes 3 to 5 days and the tapai craftsman has difficulty monitoring the fermentation process and determining the ripeness of the tapai. This research was aimed at building an application to help those tapai craftsmen in monitoring the fermentation process until it is riped. Fuzzy Tahani Resistant method is applied as a parameter for determining the maturity of the tape accurately by considering the humidity, temperature and weight of the tapai factors. The result of this study indicates that cassava tapai that was riped at a temperature of 30oC – 35oC within 24 hours will be marked by changes in texture, aroma, color, and taste. This method is expected to help the craftsmen to improve the quality of tapai production with shorter production time.

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