Bioteknologi fermentasi dalam produksi tape: peran mikroorganisme dan faktor lingkungan

Authors

  • Salma Sanny Putri Program Studi Biologi Universitas IslamNegeri Maulana Maliki Ibrahim Malang

Keywords:

Tape, fermentation, microorganisms, environmental factors, food biotechnology

Abstract

Tape is one of the traditional fermented products widely consumed in Indonesia. The fermentation process involves a complex interaction of various microorganisms, such as molds, yeasts, and lactic acid bacteria, which play a key role in transforming the flavor, aroma, and texture of the raw materials. In addition, environmental factors such as temperature, humidity, fermentation duration, and raw material quality also influence the final product. This article discusses the role of microorganisms in the tape fermentation process and the impact of environmental factors on product quality. This study uses a literature review approach from recent research to illustrate the relationship between microbes, fermentation conditions, and tape quality. The results indicate that the balance of microbial communities and control of environmental factors are crucial for successful fermentation, and understanding fermentation biotechnology can enhance the quality and nutritional value of tape.

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Author Biography

Salma Sanny Putri, Program Studi Biologi Universitas IslamNegeri Maulana Maliki Ibrahim Malang

Tape is one of the traditional fermented products widely consumed in Indonesia. The fermentation process involves a complex interaction of various microorganisms, such as molds, yeasts, and lactic acid bacteria, which play a key role in transforming the flavor, aroma, and texture of the raw materials. In addition, environmental factors such as temperature, humidity, fermentation duration, and raw material quality also influence the final product. This article discusses the role of microorganisms in the tape fermentation process and the impact of environmental factors on product quality. This study uses a literature review approach from recent research to illustrate the relationship between microbes, fermentation conditions, and tape quality. The results indicate that the balance of microbial communities and control of environmental factors are crucial for successful fermentation, and understanding fermentation biotechnology can enhance the quality and nutritional value of tape.

References

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Kurniawan, T. B., Bintari, H., & Susanti, R. (2014). Efek Interaksi Ragi Tape dan Ragi Roti terhadap Kadar BioetanolKetela Pohon (Manihot Utilissima, Pohl) Varietas Mukibat. Biosaintifika, 6(2), 50229. https://doi.org/10.15294/biosaintifika.v6i2.3783

Mardiana, Amelindha, Agus Sucipto. (2023). Pemahaman Proposal Bisnis Pada Umkm Kampung Tape Dusun Krajan Desa Candibinangun (Issue 199205222020122020).

Rosidah, F., Prayogo, M. S., & Ilfa, T. N. (2025). Eksplorasi Proses Fermentasi Beras Ketan Menjadi Tape Sebagai Sumber Belajar IPA di Sekolah Dasar. 3.

Tuzzahra, A., Mustakim, A., & Jambi, U. A. (2025). Identifikasi dan Karakterisasi Mikroba pada Tape Singkong ( Manihot esculenta ) Setelah Pengisolasian melalui Teknik Pengecatan. September.

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Published

2026-07-17

How to Cite

Putri, S. S. (2026). Bioteknologi fermentasi dalam produksi tape: peran mikroorganisme dan faktor lingkungan. Maliki Interdisciplinary Journal, 4(11), 861–867. Retrieved from https://urj.uin-malang.ac.id/index.php/mij/article/view/20792

Issue

Vol. 4 No. 11 (2026): NOVEMBER

Section

Articles

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Copyright (c) 2026 Salma Sanny Putri

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