Fermentation of Tapai

Tapai is one of the most favourable snacks in Asian countries. Tapai is a well-known dessert with a mild alcoholic flavor and a sweet sour taste. Tapai can be produced in various ways either by using cassava root or glutinous rice as one of the raw materials. Both of them are almost similar in taste. However, Tapai needs to be consumed immediately because it is a perishable product. It lasts up to three to five days if we let it in room temperature. If we let it to be fermented for too long, its alcohol content might increase and it may turns the Tapai becomes too alcoholic. So, this review article is reviewing about detecting alcohol released from Tapai by using enzymatic alcohol biosensor and other analytical instruments to detect alcohol released from Tapai.