Fermentation of Tapai and alcohol content released from Tapai: article

Tapai is a well-known dessert with slight alcoholic flavour and a sweet sour aroma. Normally, glutinous rice and cassava roots are always used to make Tapa. Both of them are almost similar in taste. However, Tapai needs to be consumed immediately because it is a perishable product. So we need to preserve Tapai by using either natural or synthetic preservatives. In this study, we will review turmeric essential oil as natural preservative to preserve Tapai. 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 study is conducted to study how to detect alcohol released from Tapai.