PAPERS

SUBJECT IPA BIOTEKNLOGI

"TAPE MAKING OF BLACK KETAN"

TEACHER Nurse: Moh.Faisol Al Ghustni, SH

ARRANGED BY:
GROUP 5

1. Fadhil Ulul Albab

2. Angga Dwi S.
3. Surya Ardinesa F.
4. Bagas Tantowil
5. Edi Nurul N.

MTS MODEL HASANUDDIN

Tebel - Gedangan - SIDOARJO

2020
 FOREWORD

All the puja and gratitude writer prayed to God Almighty who always give physical and
spiritual health, as well as intelligence so I can finish a report or a paper entitled: "MAKING
OF KETAN BLACK TAPE".
Report or paper is organized as a condition of fulfilling the task of teaching science.
Writers get a lot of help from various parties in completing this report or paper.
Therefore, the authors say thanks as much to those who have assisted in the preparation of
this report or paper.
Although the report or paper is successfully compiled, the authors believe that there are
still many shortcomings, so I expect constructive suggestions in order to rectify these
shortcomings.
Finally, I hope with the permission of God Almighty Report or this paper can provide
benefits for students / student in particular and the public in general.

Sidoarjo, March 25, 2020

Author
 TABLE OF CONTENTS

PIG
PRELIMINARY

I. Background ............................................................. 1
II. Aim ............................................................. 2

CHAPTER II
DISCUSSION

1. Production Method Tape ............................................................ .. 4

2. Procedure ............................................................ .. 8

CHAPTER III
CLOSING

1. Conclusion ............................................................ .. 9
2. Suggestion ............................................................ .. 9

BIBLIOGRAPHY ............................................................ .. 10
 LIST OF PICTURE

Figure 1.1 In Pots Steamed Glutinous ................................................... 4

Figure 1.2 Ketan In Plastic Containers ................................................... 5

Figure 1.3 Sugar And Yeast ................................................... 5

Figure 1.4 Ketan Yang Di Flatten ................................................... 6

Figure 1.5 Ketan On Sprinkle yeast ................................................... 6

Figure 1.6 Ketan In Containers ................................................ ... 7

Figure 1.7 Ketan Already So Tapai ................................................... 7

Figure 1.8 Table Process ................................................... 8

 PIG

PRELIMINARY

I. Background

Nowadays, the development of technology and growing rapidly, in this case

including the biotechnology. Biotechnology is a branch of science that studies the use
of living organisms (bacteria, fungi, viruses, etc.) as well as products from living
organisms (enzyme, alcohol) in the production process to produce goods and services.
The development of biotechnology is not only based on biology alone, but also on
applied sciences and other pure, such as biochemistry, computers, molecular biology,
microbiology, genetics, chemistry, mathematics, and so forth. In other words,
biotechnology is an applied science that combines the various branches of science in
the process of production of goods and services.

Biotechnology is simply known by humans thousands of years ago. For

example, in the field of food technology is the making of beer, bread, and cheese that
has been known since the 19th century, breeding plants to produce new varieties in
agriculture and animal breeding and reproduction. In the medical field, the application
of biotechnology in the past, proven among other things by the discovery of vaccines,
antibiotics, and insulin although still in limited quantities as a result of the
fermentation process is not perfect. Significant changes occurred after the invention of
the bioreactor by Louis Pasteur. With this tool, the production of antibiotics and
vaccines can be done in bulk.

In this case fermentansi itself is a process of energy production in cells under

anaerobic conditions (without oxygen). In general, fermentation is a form of anaerobic
respiration, however, there is a clearer definition which defines fermentation as
respiration in the anaerobic environment with no external electron acceptors. And
sugar is a common ingredient in fermentation, some examples of fermentation are
ethanol, lactic acid, and hydrogen. However, some other components can also be
produced by fermentation such as butyric acid and acetone. Yeast is known as a
material commonly used in fermentation to produce ethanol in beer, wine and other
alcoholic beverages. Anaerobic respiration in mammalian muscle during hard work
(which does not have an external electron acceptor), can be categorized as a form
mengasilkan fermentation lactic acid as a byproduct. The accumulation of lactic acid
is what plays a role in causing fatigue in the muscles.

Fermentation is divided into several parts, namely,

1. Alcohol fermentation
Alcoholic fermentation is a reaction conversion of glucose to ethanol (ethyl
alcohol) and carbon dioxide. Organisms whose role is Saccharomyces cerevisiae
(yeast) for the manufacture of tape, bread or liquor.
The chemical reaction:C6H12O6 → 2C2H5OH + 2CO2
2. Lactic Acid Fermentation
Lactic acid fermentation is respiration which occurs in animal or human cells,
when the oxygen requirement is not fulfilled due to overwork in the muscle cells
of lactic acid can cause cramping and fatigue symptoms. Lactate accumulates as a
waste product can cause muscle fatigue and pain, but gently transported by the
blood to the liver to be converted back into pyruvate. 2 molecules of glucose is
broken widened pyruvic acid through glycolysis, forming 2 ATP and 2 NADH.

3. Acid Fermentation Vinegar

Fermented vinegar is an example of fermentation that takes place in an aerobic
state. This is done by bacterial fermentation vinegar (acetobacter aceti) to substrate
ethanol. The energy produced 5 times greater than the energy produced by the
anaerobic fermentation alcohol.

Fermentation is expected to be a way to produce energy on ancient organisms

before oxygen was at high concentrations in the atmosphere as it is today, so that
fermentation is an ancient form of cellular energy production. Fermentation products
contain chemical energy which is not fully oxidized but can not be metabolized further
without oxygen or other electron acceptors (the more highly-oxidized) so it tends to be
considered a waste product (effluent). A consequence is that the production of ATP
from fermentation to be less efficient than oxidative phosphorylation, where pirufat
fully oxidized to carbon dioxide. Fermentation produces two molecules of ATP per
molecule of glucose compared with 36 ATP produced by aerobic respiration.

"Aerobic glycolysis" is a method performed by the muscle cells to produce

energy during periods of low intensity where oxygen is plentiful. In the state of low
oxygen, creatures with backbones (vertebrates) using "anaerobic glycolysis" faster but
less effisisen to produce ATP. ATP her speed 100 times faster than oxidative
phosphorylation. Although fermentation is very helpful in the short time and high
intensity for work, he can not survive for long periods in complex aerobic organisms.
For example, in humans, the lactic acid fermentation can only provide energy for 30
seconds to 2 minutes.

The final stage of fermentation is the conversion of pyruvate to fermentation

end products. This stage does not produce energy but it is very important for anaerobic
cell since it regenerates stage nicotinamide adenine dinucleotide (NAD +), which is
required for glycolysis. He is required for normal cell function because glycolysis is
the only source of ATP under anaerobic conditions.

Tapai is a fermentation product wherein an overhaul of ingredients that are not

simple. Starch contained in foodstuffs converted into a simple shape that is sugar, with
the aid of a microorganism called yeast or yeast. Tapai has a slightly sweet taste with a
slight taste of alcohol and a typical fragrant aroma. Soft and juicy texture and fluid
mengasilkan is the effect of fermentation. Fermented sweet taste is influenced by
sugar from fermented itself. But sometimes on a specific kind timbil fermented sour
taste somewhat stung. It is usually caused by the treatment during the manufacturing
process of the less scrupulous, for example, the addition of yeast is too much, closing
 less than perfect during the fermentation process takes place, or because the
fermentation process is too long (Suwaryono,

Among the manufacture of fermented frequently used is glutinous rice either

black or white. Fermented from glutinous rice is the most widely found in food stores
or in supermarkets. However, also not yet known whether there are differences in the
content of ethanol in the fermented produced in the manufacture of the two kinds of
the sticky rice (Sutanto, 2006).

Carbohydrates are the raw materials that support the prosesfermentasi, where
the basic principle is the fermentation of starch degradation by the enzyme component
(Saeed, 1987 "in the" Rustriningsih, 2007). Some plants that contain high
carbohydrates are of the type of grain glutinous putihdan example of the kind of tubers
such as cassava.

II. Aim

This paper reports or made is to fulfill the task of teaching science, and to find
ways of making fermented as well as to find out the fermentation in the manufacture
of fermented black rice properly. Also to that of ordinary people who do not
understand how to manufacture fermented in accordance with the recommended dose
of use of the material to be foods that are nutritious and suitable for consumption.

Similarly, in order to report or reference of this paper can be used as a guide to

entrepreneurship for industry and housing, so that consumers do not hesitate to
consume food produced from fermentation.
 CHAPTER II

DISCUSSION

1. Production Method Tapai

Tapai Tapai black rice is made from black glutinous rice, which previously
received mixing yeast then let stand in a few days to get the results in the form of
alcohol fermentation.

Here are ways in the manufacture of fermented black rice

The first is that we must prepare materials that:

material

1. Black glutinous rice ± 1 kilogram.

2. 4-5 yeast fermented grains.
3. Sugar ± 500 grams.
4. Banana leaf to taste.

Tool

1. Container / pot
2. Stove

Making process:

1. Clean the black sticky rice until clean.

2. Soak with water up to 12 hours.
3. Wash and rinse thoroughly, do a few times flushing.
4. Insert the pan and add water about seruas forefinger.
5. Steamed with fire cooker medium until at least 30-45 minutes.
 Figure 1.1 The sticky rice in a pot of steamed
6. Put in a plastic container sufficient magnitude.

Figure 1.2 The sticky rice in a plastic container

7. Destroy 4-5 yeast fermented grain until it is completely smooth and mix with
sugar.

Figure 1.3 Sugar and Yeast

8. Once cool, smooth black glutinous rice fermentation perfect running order.

Figure 1.4 Ketan flattened

9. Sprinkle yeast fermented sugar mix on it evenly by hand or spoon while

stirring slowly.

Figure 1.5 Ketan sprinkled with yeast

10. Store in a clean pot or container with a given pedestal banana leaves.

Figure 1.6 Ketan container

11. Cover with banana leaves and wait ± 3 days.

Figure 1.7 Glutinous Tapai finished

 In the Table:

Figure 1.8 Table Process

2. Procedure

Fermentation Process:
Fermentation of sugar by yeast to produce ethyl alcohol and carbon dioxide
into the base daripembuatan Tapai. The enzyme capable of breaking down the glucose
into alcohol and CO2 is an enzyme complex called Zimase produced by
Saccharomyces genus.
The process is ongoing and will be interrupted if the ethanol content has been
increased to unacceptable again by the yeast cells. The increase occurred due to the
alcohol content of the fermentation process that continues during storage, while the
ground as esterification, oxidation and evaporation.
 CHAPTER III

CLOSING

1. Conclusion

Manufacture of fermented black rice made with a fermentation process and is

assisted by bacteria that are stored in yeast. Fermented glutinous rice fermentation
process occurs for 3-4 days. Fermentation occurred, ie change starch into sugar, which
sugar is converted into alcohol by the bacterium Saccharomyces ceriviseae so sticky
rice are tender, juicy, sweet, and smelled of alcohol.

2. Suggestion

In the manufacturing process for making fermented black ketaan delicious

fermented yeast and glutinous rice election should be kept, if you want the fermented
glutinous delicious and hard not to be used glutinous rice is still new and has not been
too long kept.
 BIBLIOGRAPHY

1. https://www.academia.edu/ 36689909 /
LAPORAN_BIOTEKNOLOGI_PEMBUATAN_TAPAI_DARI_KETAN_HITA
M
2. https://soniaamaliaaa.wordpress.com/ 2017/12/05 /% E2% 80% 8Bmekanisme-
fermentation-sticky-tape /
3. https://bongkar86.com/ 7-benefit-sticky-tape-for-health /
4. https://cookpad.com/ En / recipe / 5211491-sticky-tape-black
5. https://id.wikipedia.org/ Wiki / Fermentation
6. https://id.wikipedia.org/ Wiki / Biotechnology
7. https://www.academia.edu/38431918/Fermentasi_Tapai_Ketan_Hitam.pptx