Search

Suatu wilayah terbilang maju apabila mampu mengatasi permasalahan perekonomian masyarakatnya. Pandemi covid-19 berdampak buruk pada kegiatan ekonomi mayarakat seperti yang terjadi di desa Mulyorejo, kecamatan singgahan kabupaten Tuban. Masyarakat resah karena terbatasi ruang geraknya untuk menjalannkan perekonomiannya. Banyaknya UMKM yang pasif tak bergerak dan butuh pendampingan untuk bisa menopang perekonomian yang lebih baik dan siap bersaing dipasaran global. Dari permasalahan tersebut solusi yang akan diberikan adalah strategi pemulihan ekonomi melalui inovasi olahan tape ketan dan pemasarannya. Pendampingan ini dilakukan bertujuan untuk membangkitkan kembali potensi-potensi masyarakat yang sempat pasif untuk pemulihan ekonomi di Era New normal. Metode yang diterapkan menggunakan pendekatan Asset Based Community Development (ABCD). Hasil yang diharapkan disini adalah mampu memulihkan perekonomian masyarakat setempat dengan mengembangkan potensi-potensi yang telah ada yang siap bersaing.

Abstract Lamang tapai is a traditional food which consists of lemang and tapai that are used in various traditional ceremonies of Minangkabau people, mainly in West Sumatra. However, lemang and tapai are also known as traditional foods of other tribes or regions in Southeast Asia, and their cooking method is still very ancient and depends on the state of nature. These two points show that lemang and tapai can be used as historical evidence for ancient human life in Southeast Asia, which is Proto-Malay and Deutero-Malay. Minang people believe that cooking technique of lemang was first introduced by Sheikh Burhanuddin. Lemang is incomplete if it is not eaten together with tapai, so they are likened to a man and a woman by Minang people. Lemang itself describes the togetherness of Minang people because its making process is always done together. There are several taboos that must be obeyed in making lemang and tapai. Lamang tapai are also used as gifts when visiting other people’s homes, for example, when visiting in-laws or manjapuik marapulai ceremony. However, there is no symbolic meaning behind the obligatory existence of lamang tapai at traditional ceremonies. On the other hand, lemang and tapai are famous for their unique taste produced by the chemical components in their ingredients. In this article, the origin of lemang and tapai, the philosophy and presentation of lemang in the traditions of the Minangkabau people, and the flavor features of lemang and tapai from a scientific perspective are discussed.

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.

Functional food is defined as any potentially healthful food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains. Many researches have been conducted on the health benefit of probiotic (life bacterial cells), one of the ingredient of functional foods. One of the potential bacteria used for probiotic agent and also involved in traditional fermented foods are lactic acid bacteria (LAB). Previous research showed that Lactobacillus acidophilus SNP-2 isolated from faecal material of healthy infant is resistant to acid and bile salt, and has an antagonistic effect against several enteric bacterial pathogens. The objective of this research was to study the effect of L. acidophilus SNP-2 as probiotic agent to the health benefits. These bacteria were supplemented into tape ketan (fermented sticky rice), the indigenous Indonesian fermented food. Tape ketan was chosen as the carrier of probiotic biomass based on the high population of LAB in this product, i.e., 1.3 x 108 CFU/g. Addition of L. acidophilus SNP-2 biomass prior to fermentation of tape ketan resulted in a higher total of LAB cells, i.e. 2.1 x 109 CFU/g compared to the amount of 1.5 x 108 CFU/g when the addition was done after fermentation. Consumption of tape ketan containing probiotic agent by the volunteers increased the population of lactobacilli (from 1.7x107 CFU/g to 9.9x107 CFU/g) and decreased the population of enterobacteriacea (from 5.4x109 CFU/g to 4.4x108) in their faecal material. This phenomenon revealed that probiotic agent was able to colonize and inhibit the growth of enterobacteriaceae in the gastrointestinal tract. The result implied that tape ketan can be used as a carrier for probiotic agent and it can be categorized as functional food