Abstract
The research was aimed to determine the physical and chemical properties of cassava tapai. Experiment was conducted on completely randomized factorial design, with two treatments, namely aeration treatment dan fermentation treatment. The measuring parameters was consisted of texture, chemical properties (moisture content, pH, content of alcohol, amylose, reducing sugar and total acid) and sensory analysis (hedonic test). The result show that aeration treatment had a significant effect on texture, pH, alcohol, amylose, and total acid content, and fermentation time had a significant effect on texture, moisture content, pH, alcohol, amylose, and total acid content. The interaction between aeration treatment and fermentation time had a significant effect on pH and alcohol. Tapai with lowest alcohol content of 2.48 per cent was observed on aerated fermentation for 48 hours, which was signficantly lower than non-aerated tapai fermentation on the same time. The aeration system decreased significantly the tapai alcohol content compared to the system without aeration.
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