Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Uswatun Hasanah(1*), Haqqifizta Ratihwulan(2), Lilis Nuraida(3)

(1) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Darmaga Campus of IPB, PO Box 220 Bogor 16002
(2) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Darmaga Campus of IPB, PO Box 220 Bogor 16002
(3) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Darmaga Campus of IPB, PO Box 220 Bogor 16002
(*) Corresponding Author


Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.


QDA; sensory profile; tape ketan; tape singkong; taste

Full Text:



Almeida, E. G., Rachid, C. C. T. C., & Schwan, R. F. (2007). Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians. International Journal of Food Microbiology 120:146151.

BAM. (2001). Aerobic plate count. US FDA Center for Food Safety and Applied Nutrition.

Barus, T., & Wijaya, L. N. (2011). Mikrobiota dominan dan peranannya dalam cita rasa tape singkong. Biota 16(2):354361.

Barus, T., Kristani, A., & Yulandi, A. (2013). Diversity of amylase-producing Bacillus spp. from “tape” (fermented cassava). HAYATI Journal of Biosciences 20(2):94-98.

Cronk, T. C., Mattick, L. R., Steinkraus, K. H., & Hackler, L. R. (1979). Production of higher alcohol during Indonesian tape ketan fermentation. Applied and Environmental Microbiology 37(5):892-896.

Falade, A. T., Emmambux, M. N., Buys, E. M., & Taylor, J. R. N. (2014). Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation. Journal of Cereal Science 60(3): 471-476.

Hasanah, U., Adawiyah, D. R., & Nurtama, B. (2014). Preferensi dan ambang deteksi rasa manis dan pahit: pendekatan multikultural dan gender. Jurnal Mutu Pangan 1(1):1-8.

ISO. (2012). ISO 8586 Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessor. International Standard.

Juvonen, R., Honkapää, K., Maina, N. H., Shi, Q., Viljanen, K., Maaheimo, H., Virkki, L., Tenkanen, M., & Lantto, R. (2015). The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.). International Journal of Food Microbiology 207:109-118.

Joo, M., Hur, S., Han, Y., & Kim, J. (2007). Isolation, identification, and characterization of Bacillus strains from the traditional Korean soybean-fermented food, Chungkookjang. Journal of Applied Biological Chemistry 50(4):202-210.

Kumar, A. M., & Murugalatha, N. (2012). Isolation of LactoBacillus plantarum from cow milk and screening for the presence of sugar alcohol producing gene. Journal of Microbiology and Antimicrobials 4(1):16-22.

Law, S. V., Abu, B. F., Mat, H. D., & Abdul, H. A. (2011). Mini review: Popular fermented foods and beverages in Southeast Asia. International Food Research Journal 18:475-484.

Meilgaard, C. M., Civille G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques (4th ed). Boca Raton: CRC Press.

Nuraida, L. (2015). A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods. Food Science and Human Wellness 4:47-55.

Nuraida, L., & Owens, J. D. (2014). Sweet, Sour, Alcoholic Solid Substate Fungal Fermentations. In Owens, J.D. (Ed.), Indigenous Fermented Foods of Southeast Asia (pp. 137-155). Boca Raton: CRC Press.

Padonou, S. W., Nielsen, D. S., Hounhouigan, J. D., Thorsen, L., Nago, M. C., & Jakobsen, M. (2009). The microbiota of Lafun, an African traditional cassava food product. International Journal of Food Microbiology 133:22-30.

Pawiroharsono, S. (2007). Potensi pengembangan industri dan bioekonomi berbasis makanan fermentasi tradisional. Jurnal Ilmu Kefarmasian Indonesia 5:85-91.

Putri, W. D. W., Mika, M., Nakagawa, Y., Kawasaki, H., Haryadi, Cahyanto, N. M., & Marseno, D.W. (2011). Differentiation studies of predominant lactic acid bacteria isolated during growol fermentation by using polyphasic taxonomic characterization. African Journal of Biotechnology 10(42):8194-8204.

Reddy, G., Altaf, Md., Naveena, B. J., Venkateshwar, M., & Kumar, E. V. (2007). Amylolytic bacterial lactic acid fermentation - a review. Biotechnology Advances 26:22-34.

Saito, K., Abe, A., Sujaya, I-N., Sone, T., & Oda, Y. (2004). Comparison of Amylomyces rouxii and Rhizopus oryzae in lactic acid fermentation of potato pulp. Food Science and Technology Research 10(2):224-226.

Salminen, S., Wright, A. V., & Ouwehand, A. (2004). Lactic Acid Bacteria Microbial and Finctional Aspects (3rd ed). New York: Marcel Dekker, Inc.

Steele, J., Broadbent, J., & Kok, J. (2013). Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Current Opinion in Biotechnology 24(2):135-141.

Sujaya, I. N., Nocianitri, K. A., & Asano, K. (2010). Diversity of bacterial flora of Indonesian ragi tape and their dynamics during the tape fermentation as determined by PCR-DGGE. International Food Research Journal 17:239-245.

Swain, M. R., Anandharaj, M., Ray, R. C., & Rani, R. P. (2014). Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnology Research International Article ID 250424.

Utami, R., Wijaya, C. H., & Lioe, H. N. (2015). Taste of water-soluble extracts obtained from over-fermented tempe. International Journal of Food Properties 19(9):2063-2073.


Article Metrics

Abstract views : 10144 | views : 7881


  • There are currently no refbacks.

Copyright (c) 2019 Uswatun Hasanah, Haqqifizta Ratihwulan, Lilis Nuraida

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats